Chicken Alfredo Pasta With Broccoli

🧂 Ingredients

• 7 oz chicken breast

  200 grams, 1 large chicken breast
• ½ teaspoon Salt and pepper

  to season the chicken
• 1 tablespoon olive oil
• 3 cups broccoli

  florets
• 12 oz penne pasta

  about 350 grams
• 1 teaspoon salt

  for cooking pasta
• ⅓ cup butter

  I used salted
• 3 cloves garlic

  minced or grated
• 1 cup cream

  half and half (pouring/cooking cream in Australia)
• 1 cup Parmesan

  grated
• ½ teaspoon salt
• ¼ teaspoon white pepper

Instructions

• 1 In a large pot of salted water, cook the pasta as per instructions, to al dente
  texture. When straining the pasta, make sure to reserve ¼-½ cups of the pasta
  water for the sauce.
• 2 Place a sieve or a steamer basket over the pasta pot and add the broccoli
  florets. Cover with a lid and steam for 6-7 minutes. Set side. Alternatively,
  pre-cook the broccoli by blanching it in a pot of boiling water for 1-2 minutes,
  then drain and place in icy cold water to retain its vibrant green color. Strain
  and set aside.
• 3 Cut chicken in 4 strips and season with a little salt and pepper. Pan-fry in a
  little olive oil over medium-high heat for 4-5 minutes each side, until golden
  brown. Remove to a cutting board and rest for a few minutes. Then, slice the
  chicken into bite-size pieces.
• 4 Using the pan from the chicken, melt the butter and garlic and cook for 1.5
  minutes over medium heat, stirring frequently, until fragrant. Be careful not to
  burn the garlic.
• 5 Pour in the cream and add the Parmesan cheese. Heat through and cook for about 4
  minutes over medium heat, stirring frequently. It will simmer and bubble away
  gently and the sauce should thicken enough to leave a coating on the spatula.
• 6 Taste and add pepper and salt, adjusting the amount to your taste. Remember that
  the Parmesan cheese is already salty, so you may not need to add too much
  additional salt.
• 7 Combine the dish. Add the sliced chicken, pre-cooked broccoli and penne pasta.
  Add about ¼ cup of the pasta water and toss everything through the sauce until
  well coated.
• 8 Garnish with extra Parmesan and parsley.

Nutrition Info