Broccoli Chicken Alfredo

By Tracy

4 Person

150 Minutes

1149 Calories

Broccoli Chicken Alfredo is a quick and easy weeknight meal using pasta, a creamy parmesan alfredo sauce, and tender marinated chicken. This lighter take on Alfredo pasta offers all the comforting flavor families. Instead of being a cream cheese base, it can use greek yogurt. And I’ve got to tell you, it tastes amazing.

Ingredients

Toppings

1/4 tsp. freshly ground pepper
1/4 tsp. sea salt
parmesan cheese

Alfredo Sauce

1 pound linguine , cooked
1 head broccoli , cut into florets only
1 cup parmesan cheese , finely grated
1 1/2 cups heavy cream
3 cloves garlic
3 tbsp. butter

Chicken

1 tsp. garlic powder
2 tsp. dried minced onions
2 tbsp. red wine vinegar
1/4 cup vegetable oil
2 tbsp. Italian seasoning
2 boneless skinless chicken breasts

Method

01

Combine Italian seasoning, vegetable oil, red wine vinegar, dried minced onions and garlic powder in a large airtight plastic bag.
02

Using a meat tenderizer, pound chicken breasts until they are uniformly thin, about 1/2 inch thick. Cut into 2-3 smaller pieces.
03

Marinate in plastic bag for 2-24 hours. When ready to serve, heat large skillet and coat with cooking spray.
04

Remove chicken from marinade and discarding any leftover liquid. Add chicken to the skillet, cooking 4-5 minutes on each side or until fully cooked. You might have to work in batches.
05

Cut chicken against the grain into strips. Set aside while you make the sauce.
06

Make sure pasta is cooked. It can be cooked ahead of time or in the same pot you intend to make the alfredo sauce.
07

Place broccoli florets in a large microwave safe bowl or dish. Add 1 cup water. Microwave on high for 3 minutes. Drain and set aside. Broccoli will be al dente.
08

In a large pot (large enough to accommodate all of your pasta) melt butter. Add garlic, sauteing for 3 minutes. Stir in heavy cream and parmesan cheese, whisk until smooth.
09

Add cooked broccoli florets, tossing to coat. Add pasta and toss to coat. Serve pasta in large pasta dishes, divide chicken evenly over pasta dishes. Garnish with freshly grated parmesan cheese, sea salt and freshly ground pepper.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Alfredo Recipes

Broccoli Chicken Alfredo

4.2

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 1149 Kcal
Prep Time 130 Mins
Cook Time 20 Mins
Total Time 150 Mins

02 Ingredients

Toppings

1/4 tsp. freshly ground pepper

1/4 tsp. sea salt

parmesan cheese

Alfredo Sauce

1 pound linguine , cooked

1 head broccoli , cut into florets only

1 cup parmesan cheese , finely grated

1 1/2 cups heavy cream

3 cloves garlic

3 tbsp. butter

Chicken

1 tsp. garlic powder

2 tsp. dried minced onions

2 tbsp. red wine vinegar

1/4 cup vegetable oil

2 tbsp. Italian seasoning

2 boneless skinless chicken breasts

03 Method

Step 1

Combine Italian seasoning, vegetable oil, red wine vinegar, dried minced onions and garlic powder in a large airtight plastic bag.

Step 2

Using a meat tenderizer, pound chicken breasts until they are uniformly thin, about 1/2 inch thick. Cut into 2-3 smaller pieces.

Step 3

Marinate in plastic bag for 2-24 hours. When ready to serve, heat large skillet and coat with cooking spray.

Step 4

Remove chicken from marinade and discarding any leftover liquid. Add chicken to the skillet, cooking 4-5 minutes on each side or until fully cooked. You might have to work in batches.

Step 5

Cut chicken against the grain into strips. Set aside while you make the sauce.

Step 6

Make sure pasta is cooked. It can be cooked ahead of time or in the same pot you intend to make the alfredo sauce.

Step 7

Place broccoli florets in a large microwave safe bowl or dish. Add 1 cup water. Microwave on high for 3 minutes. Drain and set aside. Broccoli will be al dente.

Step 8

In a large pot (large enough to accommodate all of your pasta) melt butter. Add garlic, sauteing for 3 minutes. Stir in heavy cream and parmesan cheese, whisk until smooth.

Step 9

Add cooked broccoli florets, tossing to coat. Add pasta and toss to coat. Serve pasta in large pasta dishes, divide chicken evenly over pasta dishes. Garnish with freshly grated parmesan cheese, sea salt and freshly ground pepper.

04 Author