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Chicken Alfredo Pasta with Broccoli

A simple and tasty meal blending creamy sauce, tender chicken, and green broccoli with penne for a balanced plate, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 90 g Penne
  • 100 ml Liquid cream Can use low-fat cream for a lighter option
  • 200 ml Chicken broth
  • 1 tsp White wine vinegar
  • 1/2 tbsp Olive oil Plus additional for sautéing
Chicken and Broccoli Ingredients
  • 100 g Marinated chicken strips Can use lean chicken for a healthier option
  • 200 g Broccoli Cut into florets and small pieces
  • 1/2 clove Garlic Crushed or finely chopped
  • 25 g Grated Italian cheese Reserve a portion for garnishing
Seasoning
  • Salt and pepper To taste

Method
 

Preparation
  1. Prepare the chicken broth and crush or finely chop the garlic.
  2. Heat 1/2 tbsp olive oil over medium-high heat in a large pot with a lid.
  3. Brown the chicken strips on all sides for 1 to 2 minutes, then remove from heat and set aside.
  4. In the same pot, heat 1/4 tbsp olive oil over medium heat and sauté the garlic for 1 to 2 minutes.
Cooking
  1. Add white wine vinegar, chicken broth, liquid cream, and penne to the pot. Season with salt and pepper, and bring to a boil.
  2. Cover and cook over low heat for 15 to 17 minutes, stirring regularly, until the penne is cooked.
  3. In the last 8 to 10 minutes, add the broccoli and mix well.
  4. In the last 5 minutes, add the chicken back into the pot and mix well.
  5. Remove from heat and stir in two-thirds of the grated Italian cheese.
Serving
  1. Distribute the pasta into deep plates and garnish with the remaining cheese.

Notes

For a lighter option, use low-fat cream or half cream and half milk. Store leftovers in an airtight container; good for up to 3-4 days in the refrigerator, or freeze in meal-size portions for up to 2 months.