Sunday, November 15, 2020




Broccoli Chicken Alfredo is an easy Italian dinner with the creamiest Alfredo sauce on pasta, chicken, and broccoli. You can have it on the table in 20 minutes!


  • 1 tablespoon of olive oil
  • 2 tbsp unsalted butter
  • 3/4 cup chicken broth
  • 2 boneless, skinless chicken breasts
  • 1/4 cup heavy cream
  • 12 ounces of broccoli florets
  • 3/4 cup milk, or more as needed
  • 1/4 teaspoon garlic powder
  • 1/4 cup freshly grated Parmesan
  • 8 ounces of rotini pasta
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley leaves


First, in a large pot of salted boiling water, cook pasta according to package directions. In the last 2 minutes of cooking, add the broccoli; drain well.

Then, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with S&P to taste. Add to the pan and cook, turning once, until cooked through, about 3-4 minutes per side. Let cool before cutting into small pieces.

Melt the butter in the skillet over medium heat. Stir in flour until lightly browned, about 1 minute. Gradually stir in chicken broth and milk and cook, whisking constantly, until incorporated, about 1 to 2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 to 2 minutes.

Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.

Stir in the pasta, broccoli and chicken. Stir gently to combine; Season with salt and pepper to taste.

Serve immediately, garnished with parsley, if desired.

Happy Cooking Time.