| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 30 Minutes |
| Servings |
People
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Ingredients
- 8 oz Rotini pasta can use any short pasta
- 12 oz Broccoli florets
- 1 tbsp olive oil or any kind of oil
- 2 Boneless, skinless thin-sliced chicken breasts
- 2 tbsp Unsalted butterv
- 2 tbsp All-purpose flour
- 3/4 cup Chicken broth
- 3/4 cup Milk or more as needed
- 1/4 cup Heavy whipping cream
- 1/4 cup Freshly grated parmesan
- 2 tbsp Chopped parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Ingredients
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Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
- Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
- Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
- Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Recipe Notes
http://damndelicious.net/2015/01/03/chicken-broccoli-alfredo/
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