Broccoli Chicken Alfredo Penne
Creamy Broccoli Chicken Alfredo Penne Pasta
Ingredients:
8 oz penne pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
2 cups broccoli florets
3 cloves garlic, minced
1 ½ cups milk (or unsweetened plant-based milk)
1 cup low-sodium chicken broth
1 tablespoon flour
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon dried Italian herbs
½ cup grated parmesan (or dairy-free alternative)
Fresh parsley, chopped (for garnish)
Directions:
Cook penne pasta according to package instructions. Drain and set aside.
While pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced chicken, season with salt, pepper, and Italian herbs, and cook until golden and cooked through (6–8 minutes). Remove chicken and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté garlic for 30 seconds, then sprinkle in flour and stir well for 1 minute.
Gradually pour in milk and chicken broth, whisking continuously until smooth. Simmer for 3–4 minutes until slightly thickened.
Stir in parmesan cheese and cooked chicken. Add broccoli florets and cover the pan to steam for 4–5 minutes, or until broccoli is tender.
Add the cooked penne and toss everything together until well coated.
Garnish with parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings