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.