We love alfredo, so I was super excited when I ran across this recipe. So much easier and faster! I love not having to boil the pasta separate and heat up the house even more during the summer months.
This recipe isn’t quite as rich as the old way I used to make alfredo, but it’s rich enough. I don’t think I’ll ever go back to the old way. I’m excited to try it with crab and see how it turns out.
- 3 Tablespoons Olive Oil
- 2 pounds boneless, skinless chicken breasts
- pepper to taste
- 12 oz bag frozen broccoli
- 3 cloves garlic, minced
- 2 cups chicken broth (I make mine with Better Than Bouillon if I don’t have some premade)
- 1 1/2 cups heavy cream
- 8 oz penne or other small pasta
- 2 Tablespoons Italian seasoning
- 2 cups fresh shredded real parmesan cheese or 1 cup pre-grated parmesan cheese
- Cut chicken into bite size pieces and season with pepper.
- Lightly brown chicken in olive oil over medium heat. Don’t cook through. The chicken will continue to cook while it simmers.
- Add broccoli and garlic. Cook for about a minute. Don’t worry about the broccoli still being frozen. It will cook while it simmers.
- Add chicken broth, heavy cream and uncooked pasta.
- Bring to a boil. Cover and simmer for 25 minutes or until pasta is tender.
- Remove from heat. Add parmesan cheese and Italian seasoning.
- Don’t like broccoli? Try a different vegetable or omit completely.
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.
Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.