My husband loves chicken alfredo pasta.
I'm a bit of a health nut and most canned versions of alfredo sauce make me cringe. It's not the calories (although high), it's the add-ins and extras. Tonight I made a homemade version of this classic favorite. It is not considered "health food" by any means, but it is nice knowing that it was made at home with love (and no weird ingredients).
We all deserve to indulge every now and then!
One Pot Chicken Broccoli Alfredo
3 tbsp olive oil
1.25lb boneless, skinless chicken breasts
2 cloves garlic, minced
14oz chicken broth
1 cup heavy cream
1 small bag frozen broccoli florets
1 14oz box pasta (penne, elbows, bow ties, etc.)
2 cups shredded real parmesabag frozen broccoli florets
salt and pepper
1. Warm oil in a large pot. Cut chicken into 1 inch pieces. Season with salt and pepper. Add to pot and brown chicken over medium-high heat. (Chicken does not need to be cooked through at this point. It will cook through later.) Once chicken is browned, add garlic and sauté about a minute.
2. Add broth, cream, broccoli and pasta. (I added a little milk too, for bulk.) Bring to a boil. Cover and reduce to a simmer. Simmer for 15-20 minutes or until pasta is tender.
3. Remove from heat and stir in cheese.