I have a thing for Alfredo sauce. A deep appreciation, if you will. I personally don’t think there is any better way to eat pasta, chicken, and broccolini than enrobed in creamy cheese. This dish combines protein, carbs, and veggies in one delicious well-balanced bowl that you’ll want to make again and again!
NOTE: I use broccolini in this recipe. It’s milder in flavor and texture than broccoli, making it easier to digest.
Chicken Broccolini Alfredo
2 chicken breasts, grilled
3 C broccolini, steamed to al dente
8 oz fettuccine noodles, dried
1 C heavy cream
3-4 garlic cloves, minced
1 TBSP lemon juice
1 TBSP cornstarch
1/2 C milk
1/2 C shredded Parmesan cheese
OPTIONAL: 1 TBSP chopped chives
Salt and pepper, to taste
Grill chicken breasts and steam broccolini. Prepare fettuccine according to package directions. Set these aside while you make the sauce.
Whisk heavy cream, garlic, lemon juice, and cornstarch in a small bowl.
Warm milk in a sauce pan over medium heat. Add in cream mixture and let it simmer until sauce thickens. Stir in the shredded Parmesan and chives. Season with salt and pepper to taste.
Off the heat, add the cooked pasta and steamed broccolini. Toss gently until everything is well coated. Slice the chicken breasts and serve them on top of the pasta. Garnish with more grated Parmesan.
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