Chickenbroccolialfredo Recipes

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CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

EASY CHICKEN AND BROCCOLI ALFREDO



Easy Chicken and Broccoli Alfredo image

Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 22m

Yield 4

Number Of Ingredients 8

8 ounces fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets
¼ cup KRAFT Zesty Italian Dressing
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 ⅔ cups milk
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup KRAFT Grated Parmesan Cheese
½ teaspoon dried basil leaves

Steps:

  • Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
  • Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
  • Add chicken mixture to pasta mixture; mix lightly.

Nutrition Facts : Calories 626.2 calories, Carbohydrate 60 g, Cholesterol 110.6 mg, Fat 26.5 g, Fiber 3.9 g, Protein 35.9 g, SaturatedFat 10 g, Sodium 543.2 mg, Sugar 6.6 g

CHICKEN AND BROCCOLI ALFREDO



Chicken and Broccoli Alfredo image

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

½ (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Steps:

  • Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
  • Heat butter in skillet. Cook chicken until browned, stirring often.
  • Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE FETTUCCINE



Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 cups plus 3 tablespoons all-purpose flour (about 8 ounces), plus extra if needed
1/2 teaspoon kosher salt
3 large eggs plus 2 yolks
1 pound broccoli florets, large pieces cut in half or quartered
4 tablespoons extra-virgin olive oil
2 teaspoons lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts (3 small breasts)
1 tablespoon minced garlic (4 cloves)
3 tablespoons all-purpose flour
4 cups half-and-half
1 cup shredded Asiago cheese
1 cup shredded Parmesan
2 tablespoons fresh lemon juice (1 lemon)
2 tablespoons chopped fresh parsley

Steps:

  • For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours.
  • Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out.
  • With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed.
  • Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion.
  • Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.
  • Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.)
  • For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F.
  • Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool.
  • Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean.
  • Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces.
  • To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat.
  • Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.

CHICKEN & BROCCOLI ALFREDO



Chicken & Broccoli Alfredo image

Our Chicken & Broccoli Alfredo recipe means dinner on the table in less than 30 minutes. With hearty chunks of chicken, loads of broccoli and fettuccini, you'll have a homey dinner and full bellies in no time!

Yield 4

Number Of Ingredients 9

300 grams uncooked fettuccine pasta, broken in half (about 2/3 of a package)
3 cups 750 mL broccoli, cut into bite sized pieces
1 tbsp 15 mL butter
1 1/8 lb 510 g boneless, skinless chicken breast, cut into bite sized pieces
1/4 tsp 1 mL salt and pepper to taste
3 cloves garlic, minced
1 can CAMPBELL'S® Condensed Low Fat Cream of Broccoli Soup
1/2 cup 125 mL low fat (1%) milk
1/4 cup 60 mL Parmesan cheese, grated

Steps:

  • Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
  • Meanwhile, in a large skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
  • Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broccoli. Cook, stirring often, until coated in sauce and heated through. Serve with Parmesan cheese.

Nutrition Facts :

BROCCOLI CHICKEN ALFREDO



Broccoli Chicken Alfredo image

What a fast and simple weeknight supper! This lighter take on Alfredo pasta offers all the comforting flavor families long for-but in a reduced-fat meal. Broccoli and whole wheat pasta boost nutrition. Terrie Fontenot - Fresno, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

2 cups uncooked whole wheat penne pasta
3 cups frozen chopped broccoli
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 garlic cloves, minced
1 cup reduced-fat Alfredo sauce
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.

Nutrition Facts : Calories 470 calories, Fat 11g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 599mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 10g fiber), Protein 39g protein.

EASY CHICKEN & BROCCOLI ALFREDO



Easy Chicken & Broccoli Alfredo image

Watch now to learn how to make Easy Chicken Alfredo with Broccoli. Find out more about this super-simple dish that is a great dinner entrée!

Provided by My Food and Family

Categories     Dairy

Time 20m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

1/2 lb. fettuccine, uncooked
2 cups small fresh broccoli florets
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-2/3 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried basil leaves

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
  • Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 8 to 10 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through.
  • Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly.

Nutrition Facts : Calories 560, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 41 g

CHICKEN BACON BROCCOLI ALFREDO RECIPE BY TASTY



Chicken Bacon Broccoli Alfredo Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breasts, salt, pepper, garlic, broccoli floret, milk, shredded parmesan cheese, fresh parsley, bacon, spaghetti

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons canola oil
2 boneless, skinless chicken breasts, diced
½ teaspoon salt
½ teaspoon pepper
2 cloves garlic, chopped
2 cups broccoli floret
2 cups milk
1 cup shredded parmesan cheese
¼ cup fresh parsley, chopped
4 strips bacon, cooked, crumbled
½ lb spaghetti, cooked

Steps:

  • Heat oil in a pot over medium-high heat.
  • Cook the chicken with the salt and pepper.
  • Add the garlic and broccoli, cooking for 1-2 minutes.
  • Add the milk, parmesan, parsley, and bacon, bringing to a boil.
  • Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
  • Enjoy!

CHICKEN BROCCOLI ALFREDO



Chicken Broccoli Alfredo image

ABSOLUTELY DELICIOUS! Great for pasta night! This is one of my family's mainstay dishes and better than you get in the restaurants! We make it as a one-dish meal and just add crusty bread. Easy preparation!

Provided by Seasoned Cook

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces angel hair pasta
2 chicken breasts, cut in pieces
3 tablespoons olive oil
2 cups broccoli florets
1/4 cup butter, melted
1 1/2 cups heavy cream
1/4 teaspoon garlic powder
1 cup parmesan cheese, grated
salt and pepper (to taste)
1/3 cup milk (optional)
1/4 cup parmesan cheese (garnish)

Steps:

  • Cook angel hair pasta in salted water until a la denta stage and drain well.
  • Cook broccoli florets in boiling water for 3 minutes and drain.
  • In a large saucepan, saute chicken pieces until done. Remove and set aside.
  • In same pan melt butter and add cream, garlic powder, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat. If you want more sauce, use optional milk.
  • Serve and sprinkle parmesan cheese as a garnish.
  • Enjoy!

Nutrition Facts : Calories 1855.4, Fat 142.2, SaturatedFat 73.4, Cholesterol 453.4, Sodium 1342.3, Carbohydrate 75.4, Fiber 2.8, Sugar 3.1, Protein 71.5

CHICKEN BROCCOLI ALFREDO



Chicken Broccoli Alfredo image

A creamy, comforting dinner that goes from stovetop to table in under an hour? Don't mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish-versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.

Provided by Christy Denney

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

Fettuccine or other favorite pasta, cooked according to package directions
1 to 2 cups fresh chopped broccoli, cooked and hot
1/2 cup (1 stick) butter
1/2 teaspoon (1 clove) minced garlic
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup freshly grated Parmesan cheese
2 to 3 cooked chicken breasts, diced

Steps:

  • Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
  • Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
  • Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
  • Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

Nutrition Facts : Calories 670, Carbohydrate 5 g, Cholesterol 245 mg, Fat 11, Fiber 0 g, Protein 22 g, SaturatedFat 38 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 4 g, TransFat 2 1/2 g

CHICKEN AND BROCCOLI ALFREDO CASSEROLE



Chicken and Broccoli Alfredo Casserole image

Make and share this Chicken and Broccoli Alfredo Casserole recipe from Food.com.

Provided by Aunt Sukki

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups uncooked pasta (any kind)
2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts
2 cups broccoli (fresh or frozen)
1 (16 ounce) jar alfredo sauce
2 cups shredded Italian cheese blend
1 teaspoon garlic powder (or to taste)
1/2 teaspoon dried basil (or to taste)
1/2 teaspoon salt, & pepper to taste
1/2 cup plain breadcrumbs
2 tablespoons butter, melted

Steps:

  • Cook pasta per package. Drain & place into large mixing bowl.
  • On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
  • Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
  • Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
  • Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
  • In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
  • Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

CHICKEN AND BROCCOLI ALFREDO



Chicken and Broccoli Alfredo image

In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Steps:

  • Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
  • Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
  • Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese.
  • Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
  • Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above, until the shrimp are cooked through.
  • Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
  • You can substitute spaghetti or fettuccine for the linguine in this recipe.
  • Cost per recipe: $7.86

CHICKEN AND BROCCOLI ALFREDO



Chicken and Broccoli Alfredo image

Provided by Celeste Kuch

Categories     Chicken     Dairy     Pasta     Poultry     Vegetable     Kid-Friendly     High Fiber     Broccoli     Winter     Bon Appétit     Pennsylvania     Small Plates

Yield Serves 4

Number Of Ingredients 8

4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked

Steps:

  • Steam broccoli florets until just tender, about 3 minutes; set aside.
  • Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

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BAKED CHICKEN BROCCOLI ALFREDO - CREME DE LA CRUMB
2022-03-08 Preheat oven to 375 degrees and grease a casserole or baking dish. Prepare the sauce by first melting the butter in a large skillet over medium-high heat. Stir in flour. Gradually whisk in milk until sauce is smooth and thickened. Stir in cream cheese and 2/3 cup parmesan cheese until melted and incorporated.
From lecremedelacrumb.com


CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS – GRANDMA'S …
2022-06-23 Chicken Broccoli Alfredo Stuffed Shells Ingredients. 1 box (12 ounces) Jumbo Shells; 2 cups cooked, shredded chicken (a rotisserie chicken works great for this recipe) 1/4 teaspoon garlic powder; Salt and pepper to taste; 1 bag (12 ounces) frozen broccoli florets (steamed then chopped)
From tastyrecipesfood.com


BAKED CHICKEN BROCCOLI ALFREDO - THIS DELICIOUS HOUSE
2018-11-03 Set aside. Bring a large pot of water to a boil and cook penne until al dente, adding the broccoli to the water during the last 30 seconds of cooking. Drain and set aside. While the pasta is cooking, heat the oil over medium high heat in a large pot or dutch oven. Add in the diced chicken and sprinkle with salt.
From thisdelicioushouse.com


CHICKEN & BROCCOLI ALFREDO - PREGO® PASTA SAUCES
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned and done. Remove the chicken from the skillet, cover and keep warm. Step 2. Reduce the heat to medium. Heat the remaining 1 tablespoon oil in the skillet. Add the broccoli and garlic and cook for 2 minutes, stirring occasionally.
From campbells.com


CHICKEN AND BROCCOLI ALFREDO RECIPE | MYRECIPES
Transfer to colander with broccoli. Advertisement. Step 2. Cook pasta in same pot of water until just tender to the bite, about 10 minutes. Reserve 1/2 cup pasta water; drain pasta. Step 3. Simmer cream, reserved 1/2 cup water, and 1/2 cup parmesan in same pot over medium heat, stirring often. Add broccoli, chicken, and pasta, stirring to combine.
From myrecipes.com


CHICKEN BROCCOLI ALFREDO - GIRL GONE GOURMET
2022-04-01 Melt one tablespoon of butter in a large pan over medium heat. Cook the chicken on both sides until golden and cooked through, about four minutes per side. Transfer the chicken to a cutting board. In the same pan, melt the rest of the butter. Add the broccoli and garlic and cook them in the butter for about five minutes.
From girlgonegourmet.com


EASY CHICKEN ALFREDO WITH BROCCOLI | ONE PAN & HEALTHY - RACHEL …
2018-03-19 Instructions. In a large, deep skillet (that has a cover available), heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until golden-brown on the outside and almost cooked through. Add garlic and continue to cook, stirring for 1-2 minutes or until fragrant.
From rachelcooks.com


CHICKEN AND BROCCOLI ALFREDO | METRO
Cook fettucine according to package directions, omitting salt and adding broccoli for last 4 minutes of cooking time. Drain and set aside. Heat butter in large skillet over medium-high heat. Cook chicken until well browned, stirring often. Add soup, milk, cheese, pepper and fettucine mixture and heat through, stirring often.
From metro.ca


CHICKEN BROCCOLI ALFREDO - VIKALINKA
2021-09-23 Recipe Tips and Notes. I used skinless boneless chicken breasts because they cook fast and are easy to work with. This recipe would also work well with leftover roast chicken!; Broccoli florets need to be cooked before adding to the Alfredo sauce but to eliminate extra dirty pots I suggest simply adding your broccoli to the pasta pot in the last 3 minutes of cooking.
From vikalinka.com


CHICKEN BROCCOLI ALFREDO {EASY + CHEESY} | LIL' LUNA
2021-10-07 Let the chicken rest for about 10 minutes and then slice – set aside. Make your alfredo sauce by adding milk, broth and garlic to the skillet. Add salt and pepper and bring to a simmer. Add dry penne noodles and broccoli to the sauce making sure to stir often for about 3 minutes. Cook for and additional 8 minutes.
From lilluna.com


BACON AND BROCCOLI CHICKEN ALFREDO - THE CHUNKY CHEF
2021-06-28 Add garlic and deglaze. After garlic has cooked, add chicken broth and scrape with a wooden spoon to loosen any browned bits. Stir in cream. Simmer for a few minutes. Stir in cheese. Simmer and stir until a creamy sauce forms. Toss together. Add pasta to the pot, along with broccoli and bacon. Toss until combined.
From thechunkychef.com


BROCCOLI CHICKEN ALFREDO - EASY CHICKEN RECIPES
2021-11-29 Whisk in half & half. Once smooth, stir in the cream cheese and parmesan until melted. Stir in garlic powder, salt, and pepper. Remove from heat. Combine the pasta, broccoli, chicken, and sauce in a large bowl. Transfer the combined mixture to a baking dish. Sprinkle with mozzarella and bake. Broil for the final 2-3 minutes so the mozzarella is ...
From easychickenrecipes.com


CHICKEN BROCCOLI CASSEROLE {WITH ALFREDO SAUCE ... - SPEND WITH …
2020-02-29 Preheat oven to 350°F. Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well. Meanwhile, combine all sauce ingredients in a small bowl. Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
From spendwithpennies.com


CHICKEN BROCCOLI ALFREDO RECIPE - KEY TO MY LIME
2022-01-22 Instructions. Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to the package instructions. 3 minutes before the pasta is finished cooking, carefully add in the broccoli florets. In a medium mixing bowl, combine the oil with the dried parsley and 1 teaspoon Italian seasoning.
From keytomylime.com


CHICKEN BROCCOLI ALFREDO - [VIDEO] THE RECIPE REBEL
2022-04-20 Once cooked, reserve 1 cup of pasta water and drain. Brown the chicken: Heat oil in a skillet and season the chicken with salt and pepper. Cook on both sides until browned and cooked through. Remove from the skillet. Make the sauce: To the same pan, add garlic, Italian seasoning, salt, pepper, and pepper flakes.
From thereciperebel.com


SKINNY CHICKEN & BROCCOLI ALFREDO | GIMME DELICIOUS
Sautee for 30 seconds to 1 minute or until light golden, be careful not to burn garlic. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and milk, whisking constantly, until incorporated. Bring the mixture to a simmer. Turn off heat and stir in Parmesan cheese, salt and pepper.
From gimmedelicious.com


CHICKEN BROCCOLI ALFREDO - DINNER AT THE ZOO
2021-05-26 Cook the pasta in salted water according to package directions. Add the broccoli during the last 3 minutes of the cooking time. Heat 2 tablespoons of the butter in a large pan over medium high heat. Add the chicken to the pan and season with salt and pepper. Cook the chicken for 5-6 minutes, stirring occasionally, until chicken is browned and ...
From dinneratthezoo.com


CHICKEN BROCCOLI ALFREDO - THE GIRL WHO ATE EVERYTHING
2019-08-02 Instructions. Cook the pasta according to the package directions. In a large skillet, melt butter in medium saucepan over medium-high heat. Add minced garlic with the butter. Add cream, cream cheese, garlic powder, and Italian seasonings. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.
From the-girl-who-ate-everything.com


CHICKEN BROCCOLI ALFREDO - SIMPLY HOME COOKED
2021-07-14 Instructions. Season both sides of the chicken cutlets with salt and pepper. Now add 4 tablespoons of olive oil into a large skillet and bring the heat to medium-high. Then pan-fry both sides of the chicken breast until fully cooked. Then cut the chicken into cubes and set aside.
From simplyhomecooked.com


HOUSE FAVORITE CHICKEN BROCCOLI PASTA ALFREDO - MUST LOVE HOME
2015-05-13 Drain well. While broccoli and pasta are cooking, melt 1 tablespoon of butter in large skillet over medium-high heat. Stir in chicken, breaking up the pieces with wooden spoon. Add Old Bay seasoning, garlic powder and onion powder to chicken, stir until well combined. Add pasta sauce to chicken mixture, stir and add milk.
From mustlovehome.com


CHICKEN BROCCOLI ALFREDO (READY IN 30 MINUTES!) - FIT FOODIE FINDS
2022-06-15 Let the broccoli steam in the skillet for 2-4 minutes or until the broccoli has turned a vibrant green color. Remove the skillet from heat and transfer the broccoli to a large bowl and set aside for later. Brown the chicken. Heat the same skillet over medium/high heat. Add 2 tablespoons of butter to the skillet.
From fitfoodiefinds.com


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