CHICKEN BROCCOLI ALFREDO PASTA

If you’re tired of dry, tasteless chicken breast recipes, then it’s time to try different ways to cook chicken. This cheesy chicken and broccoli alfredo pasta dish is super easy to make, and the chicken breast is moist and tender, as it is smothered in a creamy, white cheese alfredo sauce.

This recipe has been repinned literally a million times, because it’s simple and quick, with the amazing alfredo sauce made completely from scratch.  I’ve made this chicken alfredo pasta so many times and used different kinds of cheese.  This recipe works with Parmesan cheese, Mozzarella cheese, Monterey Jack cheese, all shredded.  I use short pasta (penne) which I find is perfect for creamy sauces as it feels like you get more sauce with each bite with short pasta.

Ingredients

• 10 ounces broccoli
• 8 ounces penne pasta (for gluten free, use gf brown rice penne)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1.5 pound chicken breast (1 large chicken breast)
• 4 garlic cloves minced
• 1 cup heavy cream
• 1 cup milk
• 1 1/4 cups Parmesan cheese, or Mozzarella cheese, or Monterey Jack cheese , shredded
• salt and pepper to taste

Instructions

1. How to make chicken broccoli alfredo pasta:
2. Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.
3. Cook pasta al dente, drain.
4. ................................

for full recipes please see : juliasalbum.com

Share this post