Effortless Chicken Broccoli Alfredo (Print Version)
# Ingredients:
→ Base
01 -
200 grams broccoli florets, steamed and cut into little pieces
02 -
340 grams chicken, shredded and already cooked
03 -
240 grams penne or rotini (about 3 cups dry noodles)
→ Alfredo Sauce
04 -
0.25 teaspoon fresh ground black pepper, you can add more if you want
05 -
0.5 teaspoon salt, or just as much as you like
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon garlic powder
08 -
75 grams Parmesan cheese, freshly grated
09 -
240 millilitres heavy cream
10 -
480 millilitres whole milk
11 -
16 grams plain flour
12 -
28 grams unsalted butter
→ Topping
13 -
100 grams mozzarella, shredded
→ Optional Garnishes
14 -
Extra Parmesan, finely shredded
15 -
A sprinkle of red pepper flakes
16 -
Fresh parsley, chopped up
# Instructions:
01 -
Once out of the oven, give it 5 minutes to settle and thicken up. Add some parsley, a bit of red pepper, or a handful of Parmesan to make it extra tasty.
02 -
Pop the dish in the oven uncovered for 20 to 25 minutes so it bubbles and the top gets gooey and golden. Want more color? Broil it for just a minute or two, but keep an eye on it.
03 -
Dump everything into your greased pan and spread it flat. Cover the top evenly with mozzarella.
04 -
Toss the cooked pasta, chicken, and broccoli in a big bowl. Pour on the Alfredo, then fold it together so everything gets saucy.
05 -
While it heats, slowly pour in the milk and cream, whisking so it stays smooth—don’t let it clump. Simmer 4 or 5 minutes until it thickens up a bit. Turn down the heat, then dump in Parmesan, garlic powder, onion powder, salt, and pepper. Stir until the cheese melts and it all looks creamy. Taste and add more seasoning if you need.
06 -
Melt butter in a roomy pan over medium heat. Sprinkle in the flour and stir it for about a minute, making a paste base (this is called a roux, it helps the sauce thicken).
07 -
If your broccoli isn’t ready yet, chop it into small bits and steam for 3–4 minutes. It should be bright green and just tender. Drain it well so it’s not watery.
08 -
Put a pot of salted water on to boil. Toss in the pasta and cook until it’s got a little chew—about 8 to 10 minutes. Drain completely, then set it to the side.
09 -
Fire up your oven to 190°C and grease a big 33x23 cm pan with butter or nonstick spray. That keeps things from sticking later.
# Notes:
01 -
Store-bought rotisserie chicken and microwavable broccoli seriously speed things up.
02 -
You can put this together a day before, stash in the fridge (covered), and just bake an extra 5 to 10 minutes straight from cold.
03 -
Use half-and-half instead of heavy cream and grab part-skim mozzarella if you want it lighter.