Creamy Chicken and Broccoli Alfredo
Recipes Chicken Italian Main Dish Meal ideas Quick and Easy
Description
Thirty minutes is all that it takes to make a creamy, delicious chicken and broccoli alfredo dish. Swap out the broccoli for other veggies if you wish and/or use milk instead of heavy cream. Serve with your favorite pasta.
Ingredients
2 T. sunflower or olive oil
2 large chicken breasts
24 oz. broccoli florets
2 T. butter
½ c. fresh Parmesan cheese
6 garlic cloves, diced
½ c. chopped sun-dried tomatoes
1 T. dried oregano
1 T. dried basil
1 c. heavy cream
½ c. chicken stock (if needed to thin the sauce)
salt and pepper, to taste
cooked pasta, of choice
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Wash chicken and pat dry; cut into 1 inch cubes. Rinse broccoli florets and cut off ends.
In a heavy pan on high heat, add oil; heat until shimmering, but not smoking.
Add chicken; cook on high 5 minutes, stirring occasionally to prevent burning. Add broccoli, cook until soft and bright green, about 5 minutes.
Remove chicken and broccoli from pan; reduce heat to medium low. Add butter and garlic; cook until softened and slightly brown, about 2 minutes. Add sun-dried tomatoes and spices; stir. Add cream, cheese, and stock, if needed; stir; slowly raise heat to medium- low heat if sauce starts to boil. Let sauce thicken, stirring occasionally, about 5 minutes. Add chicken and broccoli back to pan; toss to coat.
Cook chicken and broccoli in sauce until sauce is thick and reduced by half.
Serve immediately over cooked penne, spaghetti, or spaghetti squash.
4 servings.