This Chicken Broccoli Alfredo Pasta is easily made in one pot and is on the table in under 30 minutes. Aldente penne pasta, succulent chicken and tender broccoli smothered in a silky creamy, ultra luxurious alfredo sauce makes a complete meal perfect for busy weeknights that your whole family will love.
Heat 2 tablespoons butter in a large skillet over medium high heat. Add chicken in a single layer, cook until golden in color on the bottom (2 to 4 minutes), flip pieces and cook for an additional 2 minutes. Remove chicken onto a plate, leaving any juices in the pan.
Melt remaining 1 tablespoon butter in the same pan and cook garlic for a few seconds until it begins to turn golden and fragrant. Stir in all purpose flour and cook stirring constantly for 30 to 40 seconds, until toasted (don't let it get darker in color).
Add chicken stock, milk, heavy cream, parsley, salt and pepper. Cook stirring constantly until it gets to very gentle simmer (don't let it boil).
Add pasta and chicken (along with any accumulated juices), give a good mix, reduce heat to low-medium and cook for 12 to 14 minutes, stirring occasionally (the pasta tends to settle in the bottom, so it needs to mixed around on an occasional basis) until the pasta is a shy of al dente and the sauce is pretty runny.Tip: I like to chop broccoli into small florets in the mean time. Tip: If the pasta is still not tender enough for your taste, add ¼ - ½ cup hot tap water and keep cooking.
Stir in cooked broccoli and let continue to cook for an additional 2 to 4 minutes or until tender. Stir in grated parmesan and serve hot. Tips: If the dish looks a little dry then add a splash of hot tap water for it to get back to silky consistency.
Video
Notes
You can substitute with milk instead of cream for a lighter option. But it isn't the same!Make sure to cut the broccoli into small florets so it can cook in about 2 to 3 minutes. Adjust salt depending on type of stock used.