Recipe Collection: Chicken Broccoli Pasta Alfredo
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Recipe Collection: Chicken Broccoli Pasta Alfredo

admin January 30, 2014

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.  What’s more, 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 actually make this grain-free if you want, by using spaghetti squash or skipping the pasta and having chicken-broccoli Alfredo.  Or skip the chicken, swap chicken stock 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 one who only eats 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 c. chicken stock
  • 1/2 c. milk
  • 1 c. hard cheese (Romano, Parmesan, maybe even asiago)

Directions:

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.

chicken raw in pan

Cook the chicken for 5 – 8 minutes on each side, until browned and cooked through.  Meanwhile, start boiling water for the pasta, and place the broccoli in a pot to steam.

chicken cooked in pan edit

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.

garlic

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.

flour

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.

chicken stock

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

milk

Stir it until it’s a smooth sauce.  Add a little extra stock or milk if it’s too thick.  I forgot my pan was on high, so it evaporated more quickly than I realized, and I added a bit more stock to it.

Then, add the cheese, finely grated.

grated cheese

Stir again until the cheese is totally melted and the sauce is smooth.  Then, it’s time to serve!

Drain the pasta, slice the chicken, and mix it all together.  Now, I plated it nicely to take a picture of it (at the top), but to really serve it, I chopped the chicken into tiny bites, broccoli into tiny bites, and mixed it all in a big bowl.  This was easier, but not as pretty.  Serve it however you like!

Chicken Broccoli Pasta Alfredo

Ingredients

  • 8 oz pasta
  • 8 oz broccoli
  • 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
  • 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. 
  • Start boiling water for the pasta and cook pasta according to directions. Place the broccoli in a pot to steam.
  • Slice the chicken breasts to about 1/2" thick and season with salt, onion powder, garlic powder, and basil. 
  • Cook the chicken for 5 - 8 minutes on each side, until browned and cooked through.
  • Once cooked through, remove the chicken from the pan. Add the garlic to the skillet you cooked the chicken in and saute for 2 - 3 minutes.
  • Add your flour. Cook and stir for a minute or two. 
  • Add the chicken stock to deglaze pan.
  • Add milk and stir until sauce gets smooth.
  • Add cheese, finely grated.
  • Drain the pasta and mix with sauce.
  • Serve with chicken and broccoli on top or mixed in.

What’s your favorite Italian-inspired dish?

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1 Comment

  1. I’m kind of surprised that this isn’t the full fat/full dairy alfredo sauce that I’d expect (because it’s AMAZING and my go to dish for friends who just had a baby…all that fat definitely helps with nursing).

    I mean, start with butter, add egg yolks, cream, and cheese, season with pepper and nutmeg…and enjoy. I can look up the exact amounts of each if you want.

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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