Chicken and Broccoli Bowtie Alfredo
This chicken and broccoli alfredo is sure to be a family favorite! It's comfort food at its finest and comes together in a pinch. It's a great dish to make on a weeknight when you're short on time or for a family with a new baby.
Servings: 4 people
Ingredients
- 2 chicken breasts cut into 1/2 in. cubes
- 4 tbsp olive oil
- 4 cloves garlic minced
- 3 ½ cups chicken broth
- 3 ½ cups milk
- 4 tbsp flour
- 1 tsp onion powder
- 1 tsp basil
- 1 tsp parsley
- 12 oz bowtie pasta uncooked
- 12 oz steamable broccoli florets
- 1 cup parmesan cheese
- salt and pepper to taste
Instructions
- Season cubed chicken with salt and pepper.
- Heat olive oil in a stock pot, add chicken, and lightly brown all sides.
- Add in minced garlic and sauté for one minute.
- Slowly add chicken broth, then milk, flour, and seasonings. Wisk everything together until flour is fully incorporated.
- Add in uncooked pasta and stir well. Bring the pot to a gentle boil, reduce heat to a simmer, and cook uncovered for 15 minutes. Stir occasionally so pasta doesn't stick together or to the bottom of the pot.
- Microwave the broccoli according to the package directions, then add it to the pot along with the parmesan, and give everything a good stir.
- Cover the pot, turn off the heat, and let everything sit for 5-10 minutes to finish cooking the noodles and thicken the sauce. Add more salt and pepper if needed.
- Eat the pasta alone, or pair it with a salad and/or garlic bread for a well-rounded meal.
Notes
To make things go quickly I use minced garlic in a jar. I also use Knorr granulated chicken bouillon to make my broth, because it’s super cheap!
If you don’t like bowtie pasta (farfalle) you can use whatever pasta you want. I’ve made this with penne and fettuccine and we always love it. If you use fettuccine, I would recommend snapping the pasta in half when you add it to the pot.
This recipe was adapted from this skinny chicken alfredo.
