Chicken Alfredo with Broccoli
Made with jarred sauce and frozen broccoli, this chicken Alfredo brings all the flavor with none of the fuss.
Servings: 4
Equipment
Ingredients
- 12 ounces fettucine noodles or any other pasta
- 2 cups frozen broccoli florets or cuts
- 1 tablespoon butter
- 2 cups cooked chicken cubed or shredded
- 1 (15 ounce) jar alfredo sauce
- ⅓ cup grated parmesan cheese plus additional for serving
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. In the last 3 minutes of pasta cooking time, add the frozen broccoli to the pot (test pasta for doneness, it may need an extra minute or two). Reserve 1 cup of pasta water and then drain well.
- In a large skillet, melt butter over medium heat. Add the cooked chicken and stir until heated through, about 2-3 minutes.
- Pour in the Alfredo sauce and stir to coat the chicken. Let simmer gently for 2–3 minutes.
- Add drained pasta and broccoli to the skillet. Toss everything together until well-coated.
- Stir in Parmesan and add pasta water until sauce is desired consistency. Season with salt and pepper to taste.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days.
Nutrition
Calories: 710kcal | Carbohydrates: 68g | Protein: 37g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 968mg | Potassium: 528mg | Fiber: 4g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 41mg | Calcium: 134mg | Iron: 3mg