I loooove food. Like, seriously, love it. I’m not too picky, either. Alfredo is one of my favorite meals, but I don’t ever keep cream in the house, so this alfredo is made using milk, but I have used half milk, half chicken broth to make it as well. That will make it a little lighter. You can also use white wine, all chicken broth or even starchy pasta water to make the sauce, if you can’t use milk. The real binder is the cheese. And trust me, the more cheese you use, the yummier the sauce is. 😉
The great thing about this sauce, you can use any type of cheese. Or liquids, or noodles! It’s pretty versatile. It doesn’t take long to make, either.
I marinated 3 small chicken breasts in a greek dressing for 2 hours before baking them at 400* for 25-30 minutes, or until done. You could also grill them. Let them sit for about 5 minutes before cutting them into bite size pieces and sit them aside.
When cooking your pasta (I used spaghetti noodles) put your chopped broccoli in with the noodles to cook.
Chicken Broccoli Alfredo
- 3 small chicken breasts, marinated and baked at 400* until done, about 25-30 minutes, cut into bite sized pieces
- 2 cups of broccoli, chopped into bite sized pieces
- 2 cups of milk (or broth, or wine)
- 1/4 c of butter
- 1 tsp of salt
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 3 Tbsp flour
- 1 cup shredded Italian cheese
- 1/2 pound spaghetti (or fettuccine) noodles
Cook your noodles according to package directions, adding the broccoli to the water when you add the noodles.
Melt butter in large pan. Add flour and seasonings and whisk until there are no lumps and it forms a smooth paste. Slowly add milk while whisking, being careful to get the corners of the pan, as well. Add cheese and whisk until melted and sauce becomes thick.
Drain pasta and broccoli and return to pot. Add chicken and sauce and stir to combine. Adjust seasonings to taste.