Homemade Chicken Alfredo with Broccoli
Growing up, my mom cooked pasta at least once a week. Now that I cook for my family, I try to prepare spaghetti once a week as well. But noodles with red sauce gets boring week after week; plus, we like to be adventurous in our eating! Thus, I’ve learned how to make a variety of basic pasta sauces.
One of our favorites is the classic Alfredo sauce. While you can buy it in a jar, it’s quite easy to make at home. Advantage of homemade sauces: no preservatives, no chemicals, and the ability to personalize to your taste buds! By the way, it’s also fast enough to prep while the noodles boil!
While the pasta is boiling, melt butter and minced garlic in a skillet. After about 2 minutes, the garlic should be golden. Stir in powdered bullion until it’s absorbed into the butter and the mixture thickens.
Next, whisk in milk until the sauce is thin. Continue whisking in a bit of flour until the sauce thickens, which should take approximately 2-4 minutes. Add in seasonings of your choice: black pepper or pesto or red pepper flakes are excellent. Serve immediately.
Combine with your drained spaghetti, cooked chicken, and steamed broccoli for a fantastic dish!
Don’t forget to check out our other pasta sauces as well: tomato sauce with lentils, easy cheese pasta, or no-cook avocado pasta sauce.
Homemade Chicken and Broccoli Alfredo
When you need a quick dinner that will fill up everyone’s bellies, try this chicken alfredo with broccoli! Everything will be ready by the time the pasta is boiled.
Ingredients
- 1 chicken breast, cooked and diced
- 1 pound of pasta, cooked
- 16 oz broccoli, steamed
- 2 Tbsp butter
- 2 cloves garlic, diced
- 1 Tbsp powdered bullion
- 1½ cup milk, any variety
- 2 Tbsp flour
- Optional: 1 Tbsp pesto
Instructions
- While the pasta is boiling, heat up the chicken and steam the broccoli, then begin preparing the sauce.
- In a skillet melt the butter and garlic over medium heat. Let simmer for 2 minutes until the garlic is golden brown.
- Add the powdered bullion until the mixture becomes thick.
- Slowly pour in the milk and whisk until everything is incorporated and no lumps remain.
- Whisk 1 Tbsp of flour at a time until the sauce begins to thicken. Optional: add in the pesto at this point.
- Once the sauce is done, combine it with the drained pasta, steamed broccoli, and diced chicken. Stir to combine and serve immediately.
Notes
Don’t have time to cook the chicken, yet you need a fast dinner? Buy a rotisserie chicken from the store and use that in this dish!
Experiment with lentil or whole wheat pasta for extra protein instead of regular noodles.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 184mgCarbohydrates: 51gFiber: 6gSugar: 2gProtein: 23g
