Recipe · Uncategorized

RECIPE: Chicken Broccoli Alfredo

Last night I was pressured – yes, I had to eventually cook sometime this week – into cooking and only had some chicken in the freezer. Good ol’ trusty Pinterest came to the rescue to find something to make with the (very) limited ingredients I had on hand.

Now, the recipe usually asks for Mozzerella cheese, but I unfortunately only had Tasty and Parmesan, so I combined those two to replace the Mozzarella (still turned out beautiful!) The best thing is, the leftovers I had today for lunch were amazing.


Penne pasta
1 tbs butter
1 tbs olive oil
1 large chicken breast
2 garlic cloves, minced/crushed
1 cup heavy/thickened cream
1 cup milk
1 cup Tasty Cheese
½ cup Parmesan Cheese
Salt and pepper, to taste


Steam broccoli and cut into small florets.

Cook pasta al dente, drain.

In a large pot, heat olive oil and butter on medium-high heat and saute the chicken breast – season with salt and pepper – cook for about 5 minutes on each side or until cooked through. Remove chicken from pan and cut into bite sized pieces.

Add minced garlic to the same pot and cook it in the chicken juices that are in the pot on medium heat for about 1 minute until garlic is fragrant – do not burn. Add the cooked broccoli and mix with the garlic. Remove from the pan.

For the creamy sauce, in the same pot, heat up the cream until boiling. Immediately add the cheese and stir until melted and creamy. Reduce heat to medium-low and slowly, in small portions, add the milk and constantly stir.

Add the cooked pasta to the creamy sauce followed by the broccoli and chicken.

Processed with VSCOcam with a6 preset


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