Chicken & Broccoli Alfredo
“Believe you can and you’re halfway there.”
Happy Saturday everyone! Are you ready for an easy breezy delicious recipe? Awesome! I present to you a yummy and toddler approved Chicken & Broccoli Alfredo recipe! I mean… how good does this look!?
My daughter loves anything pasta and cheese (I mean, the apple doesn’t fall from the tree), so I wanted to make her something other than Mac & Cheese. I also wanted to incorporate her favorite veggie which is broccoli. After testing A LOT of different versions, I have found this is the easiest and also the tastiest. This recipe will serve 2.5 people (2 adults and a child). What are we waiting for? Let’s get started!
First, chop some florets off a crown of broccoli. Cut them to small same size pieces. ALSO, GO AHEAD AND GET SOME SALTED WATER BOILING FOR THE PASTA.
Next, heat A tablespoon of olive oil in a skillet. Wait until oil is hot and then add broccoli. season with salt and pepper. Leave them for a few minutes to get some gorgeous charring, then turn and cook the other side.
Next, add some water to the skillet and cover with a lid. This will steam the broccoli and make it nice and tender. If you are feeding children, I would steam a little longer so the broccoli gets softer and easier to eat.
Once broccoli is done cooking, remove from the pan and place in a medium size bowl.
Next, add more oil to the skillet. IN GOES the seasoned chicken. Spread oUt in a single layer. Cook for about 4 minutes. flip and cook for 4 more minutes.
TURN THE HEAT TO MEDIUM-LOW. Remove the chicken and place in the same bowl as the broccoli. I could honestly just eat this bowl. right here. right now.
the pot of water should be boiling by now. GO AHEAD AND THROW IN WHATEVER PASTA YOUR HEART DESIRES. I USED ROTINI ON THIS OCCASION, BUT DON’T FEEL LIKE YOU HAVE TO USE IT. I USUALLY FOLLOW THE INSTRUCTIONS ON THE BOX FOR ‘AL DENTE’.
ONCE THE PAN COOLS DOWN A BIT, turn the burner to medium heat, add butter, and melt. scrape up the bits that are on the bottom of the skillet. This is where the flavor happens. i can’t wait!
be sure to have the heavy cream MEASURED AND on deck before this next step!
add the garlic to the butter. saute for no more than 30 seconds. burning the garlic will break your heart and give the dish a not so PLEASANT taste, so lets avoid that by having the heavy cream ready to go!
add the heavy cream and stir constantly (i like using a whisk when making sauCe). simmer for about 5 minutes until the sauce is thickened and bubbly. THEN, ADD THE PARMESAN CHEESE AND STIR UNTIL MELTED. SEASON WITH SOME SALT AND PEPPER.
is your mouth watering yet? because mine is!
NEXT, ADD THE CHICKEN AND BROCCOLI BACK TO THE SKILLET AND GIVE IT A NICE STIR. HELLO BEAUTIFUL!
BY THIS STEP, THE PASTA SHOULD be ALMOST DONE. BE SURE TO RESERVE AT LEAST A CUP OF THE pasta WATER. THIS WILL HELP with THE SAUCE. DRAIN the pasta.
ADD THE PASTA TO THE SKILLET AND COAT THE PASTA WITH THIS AMAZING GOODNESS THAT YOU JUST CREATED. IF THE SAUCE IS TOO THICK, GO AHEAD AND ADD SOME PASTA WATER TO THIN IT OUT A BIT, if needed.
ARE YOU READY? BECAUSE IT’S READY! serve AND ENJOY! TOP WITH SOME MORE CHEESE AND RED PEPPER FLAKES IF YOU WANT A LITTLE HEAT.
HERE IS A RECIPE CARD FOR MEASUREMENTS and YOUR REFERENCE. BE SURE TO COMMENT BELOW HOW YOURS TURNED OUT! BUON APPETITO!
Chicken & broccoli alfredo
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 10 minutes
Cook time: 30 minute
Total time: 40 minutes
Ingredients:
- 1/2 box of your favorite pasta
- 1 head of broccoli, washed, dried, and chopped into even pieces
- 1/3 cup water
- 1 chicken breast, butterflied and diced into bite size pieces
- 1 tsp Italian Seasoning
- 2 tbsp unsalted butter
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese, plus more for serving
- Salt and Pepper, to taste
Instructions:
- Be sure you have your chicken and broccoli chopped up and ready to go.
- Bring a pot of salted water to a boil.
- While waiting for the water to boil, heat a large skillet over medium-high heat.
- Add 1 tbsp of olive oil. Once hot, add broccoli and spread evenly in the pan. Season with salt & pepper. Leave alone for about 3 minutes and flip to cook the other size for about 3 minutes.
- Once the broccoli has a nice color to it, add 1/3 cup of water. Cover, and steam for about 5 minutes. If you are making this for a child who is still learning to chew, I would leave it for about 5 extra minutes. Uncover and allow the water to evaporate complete, stirring occasionally. Remove broccoli and place in a bowl.
- Season the diced up chicken with salt, pepper, and 1 tsp of Italian seasoning.
- Add 1 tbsp of olive oil to the skillet and add the chicken. Spread around evenly. Cook for 4 minutes, turn, and cook for another 4 minutes. Remove chicken and place in the same bowl as the broccoli.
- Add the pasta to the boiling water.
- Turn the pan to a medium-low heat. Once pan has cooled down a bit, turn the burner up to medium heat, add the butter and melt. Scrape up any bits at the bottom of the pan.
- Add the garlic and cook for no more than 30 seconds.
- Stir in the heavy cream and cook for about 5 minutes until thick and bubbly. Add the Parmesan cheese and stir until melted. Season with salt and pepper.
- Add the broccoli and chicken back to the skillet, stir.
- Once pasta is done cooking, reserve 1 cup of the pasta water and drain.
- Add the pasta to the skillet and toss to coat. If sauce seems too thick, gradually add the pasta water until you reach your desired consistency.
- Serve warm with extra Parmesan cheese at the table. Enjoy!
Notes:
- Leftovers can be refrigerated and stored in an airtight container up to 5 days. Reheat in a skillet on low heat covered with a splash of heavy cream or water to help bring back the sauce. Reheating at a high temp will cause the cream sauce to separate.
- Top with some red pepper flakes for added heat.
Alexa Milazzo