Chicken and Broccoli Penne Alfredo

This Chicken and Broccoli Penne Alfredo is easy to whip up for dinner and delicious! This has been one of my most popular recipes for years! I’ve been told that people over 29 should give up pasta! I just can’t give up pasta and it’s not ever gonna happen. I can’t give it up when there are amazing dishes out there like this homemade Chicken and Broccoli Penne Alfredo! Of course you don’t have to make this with chicken or the broccoli! The sauce and pasta are perfect on their own! It’s so good that you’re going to be begging for seconds!

Ingredients:
3 boneless skinless chicken breast, diced or cubed
3-4 cups broccoli florets
Olive Oil
16 oz penne pasta
1 cup butter
2 cups heavy cream
2 teaspoons paprika
3 cloves of garlic, minced
2 teaspoons white pepper (or black pepper)
2 cups freshly grated Parmesan
Extra Grated Parmesan for garnish (optional)

Instructions:
Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot. While the pasta is cooking, add the chicken to a skillet with a little olive oil. Cook on high for a few minutes to crispy the sides and then and cook over medium heat until cooked throughout. Cook the broccoli florets. I normally just add them all to a pot of water and heat for about 4-5 minutes until they’re tender and bright green. Remove from heat and drain. Gently rinse in cool water. set aside.
For the Alfredo sauce: Add the butter and heavy cream to a sauce pan or skillet. Add in the paprika, pepper and garlic. Whisk together. Heat over medium to high heat until hot. Add grated Parmesan and whisk until melted. Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won’t be super thick. Add the sauce to the pasta. Toss to coat. Add in the Broccoli and chicken and stir to combine. Garnish with Extra Grated Parmesan!

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