Chicken Broccoli Alfredo Penne
Chicken Broccoli Alfredo Penne is a creamy, comforting pasta dish loaded with tender chicken, fresh broccoli, and rich Alfredo sauce tossed with perfectly cooked penne pasta. This easy dinner recipe comes together quickly, making it perfect for busy weeknights or a cozy family meal.
Servings: 6
Calories: 1031kcal
Ingredients
Pasta Sauce Ingredients
- 1 pound Cooked Chicken any chicken will do
- 12 oz gluten free penne cooked, any shape will do
- 4 tablespoon butter
- ¾ teaspoon salt
- 2 teaspoon Italian seasoning
- 2 teaspoon garlic powder
- 2 tablespoon shallots
- 2 tablespoon GF 1:1 flour
- 3 cups heavy cream
- ½ cup chicken broth
- 8 oz shredded Parmesan cheese
- 1 cup diced steamed broccoli
- 2 cups broccoli florets optional
- ¼ cup reserved pasta water incase sauce is too thick
Seared Chicken Ingredients
- 2 tablespoon olive oil
- 1 ½ teaspoon sweet smoked paprika
- 1 teaspoon oregano
- 1 ½ teaspoon garlic powder
- ¾ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Making Seared Chicken:
- season the chicken on both sides with seasonings.
- In a large skillet, heat the olive oil on medium heat. Once hot, sear the chicken for 5 minutes on each side.
- Once both sides are seared, flip the chicken and lower the heat slightly to medium low. Place a lid on the pan and cook for an additional 10-12 minutes.
- Once the internal temperature is 165 degrees, remove the chicken from the pan and place onto a cutting board. Once it has cooled off, dice it into small pieces.
Making the Alfredo Sauce:
- Start by boiling and draining your pasta.
- In a large pan, melt the butter on medium heat.
- Once the butter is melted, add in your shallots and dry pasta seasonings.
- Allow this to cook for about one minute. Then add the flour. Stir well while it begins to thicken for about 15 seconds.
- Next add in the heavy cream and chicken broth. Allow this to cook for 5 to 7 minutes while stirring occasionally to break up the seasonings until the sauce begins to bubble.
- Once it is bubbling, add in the Parmesan cheese and broccoli. Stir everything really well until it becomes creamy.
- Turn the heat down too low, and add in the pasta and cooked chicken.
- Stir everything together for about one minute and serve.
- If your sauce is too thick, you can add a few tablespoons of reserved pasta water.
To keep this recipe simple I used frozen broccoli. I simply let it thaw on the counter for a few minutes, running it underwater will also speed this process up, and then I just diced it up and tossed it into the pasta.
I also used pre-cooked chicken thighs that I had made the day before, and the recipe that I used for them is listed below. However, you can use any pre-cooked chicken or rotisserie chicken to make this recipe simple
Tips: Any type of pasta will do for this recipe as well any type of flour. The flour does not need to be gluten-free to make this recipe work
Video
Notes
Storage:
- Keep leftovers in the fridge for up to 3-4 days in an airtight container.
- Freezing is not recommended.
- Reheat in a skillet or saucepan over medium-low heat or microwave individual portions at 1-minute intervals.
- If you are having a hard time with the sauce, use a whisk to help it become more even.
- It is best to boil pasta on a medium-high heat. This ensures a even cook throughout.
- Save time by using jarred sauce. This won't taste as good, but sometimes you need the quick option, not the best. As a mom with kids, I get it!
Nutrition
Calories: 1031kcal | Carbohydrates: 54g | Protein: 45g | Fat: 71g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 237mg | Sodium: 1327mg | Potassium: 612mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2774IU | Vitamin C: 28mg | Calcium: 587mg | Iron: 3mg
