An easy chicken Alfredo recipe with broccoli that's made in ONE PAN and has far less calories than a traditional Alfredo. Does it seem too good to be true? It's not!
1poundboneless skinless chicken breasts, cut into 1-inch cubes
salt and freshly ground black pepper, to taste
1 or 2clovesgarlic, minced, about 1 or 2 teaspoons(see note)
3cupschopped fresh broccoli
1pkg.(12 oz.) whole wheat rotini
2cupslow-sodium chicken broth
2cups2% milk
½cupheavy (whipping) cream, warmed
¾cupfreshly grated Parmesan(more for serving, if desired)
¼cupminced fresh flat-leaf parsley
Instructions
In a large, deep skillet that has a cover, heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until golden-brown on the outside and almost cooked through, about 5 minutes.
Add garlic and continue to cook, stirring for 1 to 2 minutes, or until fragrant.
Add broccoli, uncooked rotini, broth, and milk. Stir to combine. Cover, turn heat to high and bring to a boil. Reduce heat to medium-low and cook covered for 8 minutes, stirring every couple of minutes (to cook pasta evenly), or until pasta is al dente.
While the pasta is cooking, warm the cream up. Pour it into a measuring cup or microwave safe container. Heat it in the microwave at 50% power for a minute or so, or until warm. It doesn't have to be hot, just take the chill out.
Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until Parmesan is melted and sauce has thickened slightly.
If desired, serve garnished with more cheese and parsley.
Video
Notes
If you like more garlic, feel free to add it! On the flip side, you can omit it or use ½ to 1 teaspoon of garlic powder for a more mild garlic flavor
If you prefer, use regular rotini or another type of pasta.