Recipe Collection: Chicken Broccoli Pasta Alfredo

Since I first discovered this some 15 years ago, it’s been one of my favorites.  Of course, it used to be something I’d order in a restaurant or make using a jar of Alfredo sauce and white pasta.  But no more.

This is a real food, from scratch version.  Moreover, this is one of my family’s favorite recipes because it’s customizable.  My daughter only likes the pasta (plain) and chicken.  My husband only likes the chicken and broccoli.  The boys and I eat it all.  But everyone can have it the way they like, and I don’t have to cook a separate meal for anyone or do any extra work.  Score!

You can make this grain-free by using spaghetti squash or skipping the pasta and having chicken broccoli Alfredo.  Or skip the chicken, swap for veggie stock, and make it vegetarian.  Really…you can do so much with this.

It comes together pretty quickly if you do all the parts at once.

Chicken Broccoli Pasta Alfredo

Ingredients:

• 8 oz. pasta (I used Einkorn)
• 8 oz. broccoli (if you only eat meat and veggies, do 1 lb.)
• 1.5 lbs. chicken breast
• 2 tbsp. butter
• 1 tbsp. olive oil
• 1/2 tsp. sea salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. basil
• 2 cloves garlic, minced
• 2 tbsp. flour (I used navy bean)
• 1/2 cup chicken stock
• 1/2 cup milk
• 1 cup hard cheese (Romano, Parmesan, maybe even asiago)

Directions:

Step 1: Melt the butter and olive oil in a large skillet.  Slice the chicken breasts to about 1/2″ thick and place them in the pan.  Sprinkle with salt, onion powder, garlic powder, and basil.

Step 2: Cook the chicken for 5 – 8 minutes on each side until browned and cooked through.  Meanwhile, boil the pasta’s water and steam the broccoli in a pot.

Step 3: Remove the chicken from the pan.  Start the broccoli steaming and get the pasta into the (hopefully) boiling water.  Add the garlic to the skillet you cooked the chicken in and saute for 2 – 3 minutes.

Step 4: Add your flour to this and stir.  I used navy bean flour this time, but you can use unbleached white flour, brown rice flour — whatever you want.  Arrowroot might even work, although it would change the final texture somewhat.

Step 5: Cook and stir for a minute or two, then add the chicken stock.  You can choose water, vegetable stock, or even extra milk if you want.

Step 6: Use this liquid to deglaze the pan, scraping all those brown bits of goodness up.  Then add the milk.

Step 7: Stir it until it’s a smooth sauce.  Add a little extra stock or milk if it’s too thick.

Step 8: Then add the cheese, finely grated.  Stir again until the cheese is melted and the sauce is smooth.  Then, it’s time to serve!

Step 9: Drain the pasta, slice the chicken, and mix it together.

Print Recipe

Chicken Broccoli Pasta Alfredo

A delicious, creamy chicken broccoli pasta Alfredo recipe made from real food ingredients.

Prep Time10 mins

Course: Main Course

Cuisine: Italian

Servings: 4 servings

Ingredients

• 8 oz. pasta I used Einkorn
• 8 oz. broccoli if you only eat meat and veggies, do 1 lb.
• 1.5 lbs. chicken breast
• 2 tbsp. butter
• 1 tbsp. olive oil
• 1/2 tsp. sea salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. basil
• 2 cloves garlic minced
• 2 tbsp. flour I used navy bean
• 1/2 cup chicken stock
• 1/2 cup milk
• 1 cup hard cheese Romano, Parmesan, maybe even asiago

Instructions

• Melt the butter and olive oil in a large skillet.  Slice the chicken breasts to about 1/2" thick and place them in the pan.  Sprinkle with salt, onion powder, garlic powder, and basil.
• Cook the chicken for 5 - 8 minutes on each side until browned and cooked through.  Meanwhile, boil the pasta's water and steam the broccoli in a pot.
• Remove the chicken from the pan.  Start the broccoli steaming and get the pasta into the (hopefully) boiling water.  Add the garlic to the skillet you cooked the chicken in and saute for 2 - 3 minutes.
• Add your flour to this and stir.  I used navy bean flour this time, but you can use unbleached white flour, brown rice flour -- whatever you want.  Arrowroot might even work, although it would change the final texture somewhat.
• Cook and stir for a minute or two, then add the chicken stock.  You can choose water, vegetable stock, or even extra milk if you want.
• Use this liquid to deglaze the pan, scraping all those brown bits of goodness up.  Then add the milk.
• Stir it until it's a smooth sauce.  Add a little extra stock or milk if it's too thick.
• Then add the cheese, finely grated.  Stir again until the cheese is melted and the sauce is smooth.  Then, it's time to serve!
• Drain the pasta, slice the chicken, and mix it together.

What’s your favorite Italian-inspired dish?