Chicken Broccoli Pasta in Alfredo Pasta

Chicken, blanched Broccoli florets and cooked pasta are tossed in a classic alfredo sauce. It is really comforting dish and a perfect family dinner.

Course Main Course, noodles pasta

Cuisine Italian

Prep Time 10

Cook Time 20

Servings people

Calories 721kcal

Cook pasta as per package instruction. Make sure the water is seasoned well with salt.
Reserve 1 cup of pasta cooking water to use later.

Cut broccoli to florets. Blanch them in boiling salted water for 1 minute and immediately put them in iced water. Drain and keep aside.
In a skillet or a dutch oven heat olive oil. Add chicken, salt, pepper and Italian seasoning.
Saute for 4-5 minutes. Take it out and keep it aside.
To the same pan add butter and minced garlic. Saute until the garlic is aromatic.
Add flour and saute for another minute until the raw smell of flour is gone. . Make sure the flour doesn't turn brown else it would change the taste and colour of the sauce.
Slowly add heavy cream with one hand while continuously stirring with the other hand to avoid any lump.
Add 1 cup pasta water(from a total of 1.5 cup), parmesan cheese. Mix to form a smooth sauce.
Add cooked pasta, chicken and broccoli florets. Sprinkle nutmeg.
Mix everything well. If required add more pasta water to get the desired consistency.
Serve with more parmesan cheese sprinkled on top.

As pasta cooking water, chicken and parmesan cheese have already salt in it, I didn't add any more salt. You can check the seasoning towards the end and adjust it.