Ingredients
Scale
- 12 oz Penne or Fettuccine pasta ($0.80)
- 1 lb Chicken breast or thighs, diced ($2.50)
- 2 cups Frozen broccoli florets ($1.00)
- 3 cloves Garlic, minced ($0.10)
- 3 tbsp Butter ($0.45)
- 2 cups Whole milk ($0.60)
- 1/2 cup Grated Parmesan cheese ($1.50)
- 1 tbsp All-purpose flour ($0.05)
- Salt and black pepper to taste ($0.05)
- Optional: Red pepper flakes for heat
Instructions
- Step 1: Boil the Pasta and Broccoli – Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. During the last 3 minutes of the pasta’s cooking time, toss the frozen broccoli florets directly into the boiling water with the pasta. This blanches the broccoli perfectly and saves you from using a second pot. Drain the pasta and broccoli together, but be sure to reserve about half a cup of the starchy pasta water for the sauce later.
- Step 2: Sear the Chicken – While the pasta boils, heat one tablespoon of butter or oil in a large skillet over medium-high heat. Season your diced chicken generously with salt and pepper. Add the chicken to the skillet in a single layer. Let it cook undisturbed for 3-4 minutes to get a nice golden-brown crust, then flip and cook for another 3 minutes until fully cooked through. Remove the chicken from the pan and set it aside on a plate.
- Step 3: Create the Budget Alfredo Sauce – In the same skillet, melt the remaining two tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the tablespoon of flour and cook for one minute to remove the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Let the sauce simmer gently for 3-5 minutes until it thickens enough to coat the back of a spoon. Stir in the Parmesan cheese until melted and smooth.
- Step 4: Combine and Emulsify – Add the cooked pasta, broccoli, and seared chicken back into the skillet with the sauce. Toss everything together using tongs or a large spoon. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up and create a silky sheen. Taste the dish and add more salt, pepper, or red pepper flakes if desired.
- Step 5: Plating – Divide the pasta into four bowls. Top with an extra sprinkle of Parmesan or some chopped parsley if you have it on hand. Serve immediately while the sauce is hot and creamy. This dish pairs perfectly with a simple side of toasted bread to soak up any leftover sauce.
- Cook Time: 25 minutes