Plat
Chicken Broccoli Alfredo Pasta
30 minPour 1Nutri-Score C€€
C
30 min
30 minChicken Broccoli Alfredo Pasta
ce qu’il vous faut
Ingrédients
pasta (fettuccine or penne)Céréales100 g
broccoli florets (cut into small florets)Fruits et légumes65 g
chicken breast (diced)Viandes150 g
smoked paprika (divided)Épices3 g
salt (to taste)Épices3 g
olive oilÉpicerie5 ml
butterProduits laitiers15 g
garlic (minced)Fruits et légumes2 morceaux
shallot (finely chopped)Fruits et légumes1 morceau- Italian seasoningÉpices1 g
- dried parsley flakesÉpices1 g
heavy creamProduits laitiers120 ml
parmesan cheese (grated)Produits laitiers25 g
black pepper (to taste)Épices1 g- red pepper flakes (optional)Épices1 g
par portion
Nutrition
1 028kcal
- Glucides
- 85 g
- Protéines
- 55 g
- Lipides
- 52 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Cook the pasta and broccoli
- Bring a pot of salted water to a boil and cook the pasta until al dente.
- Add the broccoli florets to the pot for the last few minutes of cooking.
- Drain the pasta and broccoli, reserving a little cooking water.
- Étape 2
Season the chicken
- Pat the diced chicken breast dry.
- Toss with smoked paprika and salt.
- Étape 3
Sear the chicken
- Heat the olive oil in a frying pan over medium-high heat.
- Cook the chicken until golden and cooked through, then set aside.
- Étape 4
Start the alfredo sauce
- Lower the heat and melt the butter in the same pan.
- Add the shallot and garlic and cook until fragrant and softened.
- Étape 5
Build the cream sauce
- Stir in the smoked paprika, Italian seasoning and dried parsley.
- Pour in the heavy cream and simmer gently until slightly thickened.
- Whisk in the grated parmesan until smooth, then season with salt and pepper.
- Étape 6
Combine and serve
- Return the chicken to the pan with the pasta and broccoli.
- Toss to coat in the sauce, loosening with a splash of pasta water if needed.
- Finish with red pepper flakes if desired and serve hot.