Broccoli Chicken Alfredo Skillet

By Tracy

6 Person

40 Minutes

527 Calories

This Broccoli Chicken Alfredo Skillet is a delicious weeknight pasta dinner made with a lighter, healthier alfredo sauce. This Broccoli Chicken Alfredo Skillet is tossed in a lighter alfredo sauce so you can feel just a little less guilty about your pasta consumption. You can keep going as long as you have delicious food, like this Broccoli Chicken Alfredo Skillet.

Ingredients

1 red pepper, diced
1 1/2 cups freshly grated parmesan cheese
1/4 tsp. nutmeg
1/4 tsp. pepper
1 tsp. salt
1/4 cup cream
1 cup chicken broth
2 cups 2% milk
2 tbsp. flour
4 cloves garlic
2 tbsp. butter
1 head broccoli, cut into florets
1 tbsp. olive oil
340 g rotini pasta
2 chicken breasts, diced

Method

01

Boil pasta according to package directions. Once pasta is finished cooking and right before draining, add broccoli, stuffing down into the water. Remove from heat and let sit for 1 minute or so before draining. Set aside.
02

Meanwhile, while the pasta is cooking, heat olive oil in a large skillet over med-high heat. Add chicken and saute for 4-5 min until browned. Remove chicken from pan and wipe clean.
03

Add butter and let melt over med-high heat. Add garlic and saute for 30 seconds. Add flour, and whisk.
04

Add milk 1/2 cup at a time, whisking to combine. The sauce will start to thicken. Add chicken broth after you're finished adding milk. Continue whisking. Add cream, salt and pepper, nutmeg and parmesan cheese. Whisk to combine.
05

Add chicken back into skillet, along with cooked rotini and broccoli. Toss to combine. Add red pepper and stir well. Cook for another 4-5 min until all veggies are softened.
06

Garnish bowls of pasta with red chili flakes, pepper, freshly grated parmesan, and fresh basil if desired. Serve and enjoy!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Alfredo Recipes

Easy Chicken Recipes

Healthy Recipes

Broccoli Chicken Alfredo Skillet

4.4

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 527 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

1 red pepper, diced

1 1/2 cups freshly grated parmesan cheese

1/4 tsp. nutmeg

1/4 tsp. pepper

1 tsp. salt

1/4 cup cream

1 cup chicken broth

2 cups 2% milk

2 tbsp. flour

4 cloves garlic

2 tbsp. butter

1 head broccoli, cut into florets

1 tbsp. olive oil

340 g rotini pasta

2 chicken breasts, diced

03 Method

Step 1

Boil pasta according to package directions. Once pasta is finished cooking and right before draining, add broccoli, stuffing down into the water. Remove from heat and let sit for 1 minute or so before draining. Set aside.

Step 2

Meanwhile, while the pasta is cooking, heat olive oil in a large skillet over med-high heat. Add chicken and saute for 4-5 min until browned. Remove chicken from pan and wipe clean.

Step 3

Add butter and let melt over med-high heat. Add garlic and saute for 30 seconds. Add flour, and whisk.

Step 4

Add milk 1/2 cup at a time, whisking to combine. The sauce will start to thicken. Add chicken broth after you're finished adding milk. Continue whisking. Add cream, salt and pepper, nutmeg and parmesan cheese. Whisk to combine.

Step 5

Add chicken back into skillet, along with cooked rotini and broccoli. Toss to combine. Add red pepper and stir well. Cook for another 4-5 min until all veggies are softened.

Step 6

Garnish bowls of pasta with red chili flakes, pepper, freshly grated parmesan, and fresh basil if desired. Serve and enjoy!

04 Author