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Chicken Broccoli Alfredo Pasta
30 minServes 1Nutri-Score C€€
C
30 min
30 minChicken Broccoli Alfredo Pasta
what you need
Ingredients
pasta (fettuccine or penne)Grains100 g
broccoli florets (cut into small florets)Produce65 g
chicken breast (diced)Meat150 g
smoked paprika (divided)Spices3 g
salt (to taste)Spices3 g
olive oilPantry5 ml
butterDairy15 g
garlic (minced)Produce2 pieces
shallot (finely chopped)Produce1 piece- Italian seasoningSpices1 g
- dried parsley flakesSpices1 g
heavy creamDairy120 ml
parmesan cheese (grated)Dairy25 g
black pepper (to taste)Spices1 g- red pepper flakes (optional)Spices1 g
per serving
Nutrition
1,028kcal
- Carbs
- 85 g
- Proteins
- 55 g
- Fat
- 52 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Season the chicken
- Pat the diced chicken breast dry.
- Toss with smoked paprika and salt.
- Step 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.
- Step 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.
- Step 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.
- Step 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.