Chicken Broccoli Alfredo
With tender pasta, crispy bacon, juicy chicken, and crisp-tender broccoli Chicken Broccoli Alfredo makes a rich and satisfying dinner.
Servings: 4 servings
Cost: $13.12
Equipment
Ingredients
- 1-1/2 cups cooked chicken see note 1
- 2-1/2 cups uncooked broccoli
- 8 ounces uncooked linguine not the entire box
- 1-1/2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 tablespoon minced garlic
- 1/4 cup flour
- 1 cup chicken broth or chicken stock
- 1-1/2 cups 1% milk not skim
- 1 teaspoon Italian seasoning
- 1/4 teaspoon chicken bouillon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/16 teaspoon nutmeg optional
- 2 ounces 1/3 reduced-fat cream cheese room temperature
- 3/4 cup freshly grated Parmesan cheese divided
- 6-8 slices turkey bacon or regular bacon
- 1 lemon optional
Instructions
- Prepare the chicken (see note 1). Chop the chicken into bite-sized pieces.
- Fill a large pot with water and bring to a boil. Chop the broccoli into bite-sized pieces. Once water is boiling, generously salt the water with 1 teaspoon salt to every 4 cups of water. Add in the linguine and cook according to package directions for al dente. Two minutes before the pasta will be done, add in the broccoli. Drain both together.
- While pasta is boiling, add the bacon to a large dry pan or griddle. Cook and turn strips every 2–3 minutes, adjusting heat as necessary, until bacon is browned and crispy, about 8–10 minutes. Let cool and then chop coarsely.
- If you pan seared your chicken, use the same pan to heat the olive oil and butter over medium-high heat. Add the minced garlic and stir until fragrant, about 30 seconds. Then, add the flour and whisk briskly until a thick paste forms. Cook for about 1 minute over medium heat. Slowly pour in the chicken broth while whisking vigorously until completely smooth.
- Again, very slowly add in milk, whisking constantly. Whisk until mixture is slightly thickened. Add Italian seasoning, chicken bouillon, salt, and pepper. If desired, add in a tiny pinch of nutmeg. Stir in the softened cream cheese and freshly grated Parmesan cheese. Reduce the heat to medium low and stir until cream cheese is smooth and Parmesan is melted. Taste and adjust sauce to taste preference adding in any additional seasonings to your preference. If the sauce tastes too heavy, add a squeeze of lemon juice.
- Add the chicken, pasta, bacon, and broccoli to the Alfredo sauce. Toss with tongs until combined. If desired, add fresh parsley and a sprinkle of red pepper flakes. Enjoy immediately.
Video
Notes
Note 1: There are three ways to prepare the chicken for Chicken Broccoli Alfredo.
- Grilled: I prepare grilled chicken frequently, so I always have leftovers I can add to something else. If you're already planning on grilling, just add a few extra breasts or thighs to the grill to use in this dish later on in the week.
- Rotisserie chicken: Since this recipe only needs 1-1/2 cups, you can use the leftovers for a different recipe like these chicken tinga tacos.
- Pan-seared: This route will take a little extra time but adds additional flavor to the dish.
- Pat 1-2 chicken breasts, about 1 pound total, dry with paper towels. Cut chicken into small, 1-inch pieces.
- Sprinkle pieces generously with salt, pepper, and a chicken seasoning blend like Mrs. Dash's® or this seasoning blend.
- Add 1 tablespoon oil to a large non-stick pan and brown the chicken pieces until cooked through. About 6–10 minutes; chicken juices should run clear or read 165℉ on a thermometer.
- Once cooked, transfer chicken to a plate and tent with foil.
- No need to wipe out the pan; there will be bits of flavor left by the chicken! Prepare the sauce in the same pan.
Nutrition
Serving: 4servings | Calories: 570kcal | Carbohydrates: 58.8g | Protein: 32.1g | Fat: 22.9g | Cholesterol: 83.1mg | Sodium: 769.8mg | Fiber: 3.5g | Sugar: 8.2g