Chicken Broccoli Alfredo Pasta

If you’re tired of dry, tasteless chicken breast recipes, then it’s time to try different ways to cook chicken. This cheesy chicken and broccoli alfredo pasta dish is super easy to make, and the chicken breast is moist and tender, as it is smothered in a creamy, white cheese alfredo sauce.

Chicken Broccoli Alfredo Pasta

The most delicious and easy-to-make homemade alfredo sauce is featured in this chicken broccoli alfredo pasta.  I use penne (short pasta) which makes you feel like you get more sauce with every bite. 

Ingredients
10 ounces broccoli
8 ounces penne pasta (for gluten free, use gf brown rice penne)
1 tablespoon butter
1 tablespoon olive oil
1.5 pound chicken breast (1 large chicken breast)
4 garlic cloves minced
1 cup heavy cream
1 cup milk
1 1/4 cups Parmesan cheese, or Mozzarella cheese, or Monterey Jack cheese , shredded
salt and pepper to taste

Instructions

1. How to make chicken broccoli alfredo pasta:
2. Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.
3. Cook pasta al dente, drain.
4. In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
5. get the full instructions @ juliasalbum.com

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