Ingredients
Scale
- 12 oz Pasta (Penne, Fettuccine, or Rotini)
- 1 lb Chicken Breast or Thighs, cut into bite-sized pieces
- 2 cups Frozen Broccoli florets
- 3 tablespoons Butter (or Margarine)
- 2 tablespoons All-purpose flour
- 2 cups Whole milk (or 2% milk)
- 1/2 cup Grated Parmesan cheese (the shelf-stable kind works fine!)
- 2 cloves Garlic, minced (or 1 tsp garlic powder)
- Salt and black pepper to taste
- 1 tablespoon Vegetable oil
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. About 3 minutes before the pasta is finished, toss the frozen broccoli florets directly into the boiling water with the pasta. This saves time and an extra pot! Drain the pasta and broccoli together, but make sure to reserve about half a cup of the starchy pasta water before dumping it out.
- While the pasta boils, heat the vegetable oil in a large skillet over medium-high heat. Season your chicken pieces with salt, pepper, and half of the garlic. Add the chicken to the skillet in a single layer. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, turn the heat down to medium and melt the butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Let the sauce simmer for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Stir in the Parmesan cheese and the remaining garlic until the sauce is smooth and creamy. If it gets too thick, add a splash of that reserved pasta water.
- Add the cooked chicken, pasta, and broccoli into the skillet with the sauce. Toss everything together gently to ensure every piece of pasta is coated in the creamy Alfredo. Taste and add more salt or pepper if needed. Serve immediately while it is piping hot.
- Cook Time: 30 minutes