Chicken Broccoli Pasta
This easy Chicken Broccoli Alfredo is loaded with fresh flavor (and mascarpone cheese!).
Published by St. Martin's Griffin
Editor's Note: This delicious chicken broccoli pasta recipe is the perfect weeknight dinner for when you want something quick and easy but still indulgent. We love this recipe as a family dinner, because there's something for everyone to love. Even picky eaters won't be dissuaded by the broccoli, because it's perfectly cooked and flavored with plenty of sauce, garlic, and cheese! This easy chicken broccoli pasta is sure to be a hit at your house this week.
Are you a red sauce or white sauce sort of person? Or does it vary depending on your mood? A good cheesy Alfredo is a reliable pasta sauce whenever I’m craving a familiar comfort. The mascarpone cheese helps create a sauce that is slightly sweet and oh-so-gooey.
Preparation Time15 min
Cooking Time35 min
Total Timeunder 1 hour
- 8 ounces fettuccine
- 3 cups chopped broccoli florets
- 8 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 4 ounces mascarpone cheese, room temperature
- 2 cups shredded Italian blend cheese
Chicken Broccoli Pasta Recipe
Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add the fettuccine and cook until almost al dente. Add the broccoli and cook for 1 to 2 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and return to the pot.
While the pasta is cooking, season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat, add the chicken, and sauté until fully cooked. Add the chicken to the pasta/ broccoli mixture.
Melt 2 tablespoons of the butter in a medium saucepan over medium heat, add the garlic, and cook for 30 seconds, being careful not to burn it. Whisk in the ﬂour to form a roux. Cook for 30 seconds, then whisk in the milk and cheeses and continue whisking until the sauce thickens, about 5 minutes.
Pour the sauce over the pasta, broccoli, and chicken and stir to combine. Pour the mixture into the baking dish.
Bake for 15 to 20 minutes until golden brown and bubbling. Let cool for 10 minutes and serve.
Copyright Prime Publishing