Chicken Broccoli Alfredo

This chicken broccoli alfredo is a classic recipe! It is creamy, cheesy, flavorful, and hearty. This dish takes just 30 minutes to make. Great for busy weeknights!

Ingreadient

• 8 ounces whole wheat penne pasta
• 1 tbsp olive oil
• 1 pound chicken breast (cut into bite-sized pieces)
• 2 cloves garlic (minced)
• 1 cup chicken broth
• 1 cup milk
• 2 tbsp whole wheat flour
• ½ cup grated Parmesan cheese
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional)
• 2 cups broccoli florets (steamed until tender-crisp)

Step by step

1. First, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes until they are browned and cooked through. Remove the cooked chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
4. Sprinkle the whole wheat flour over the garlic in the skillet and whisk it into the oil to create a roux. Cook for 1 to 2 minutes, stirring constantly, until it becomes lightly golden.
5. Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook for 5 to 7 minutes, or until the sauce thickens.
6. Stir in the grated Parmesan cheese and continue to cook, stirring until the cheese is fully melted and the sauce is creamy.
7. Season the sauce with salt, black pepper, and nutmeg (if using). Adjust the seasoning to your taste.
8. Add the cooked chicken pieces and steamed broccoli florets to the sauce. Stir to combine and heat them through for a few minutes.
9. Add the cooked whole wheat pasta to the skillet and gently toss to coat the pasta with the Alfredo sauce and chicken and broccoli mixture.
10. Serve your healthy chicken broccoli alfredo with whole wheat pasta immediately. Garnish with additional Parmesan cheese and fresh parsley if desired!