A quick and flavorful chicken Alfredo! Pasta is a great weeknight dinner. It’s quick, filling, and something usually everyone likes. My chicken and broccoli Alfredo is a favorite and is so easy to make. The zesty Italian dressing marinates the chicken as it cooks, and the cream cheese and Parmesan create a creamy and delicious sauce. I add a touch of nutmeg to give the Alfredo just a hint of nutty sweetness. This is a dish that will satisfy and make your busy weeknight a bit less hectic and a lot more flavorful.
Belle’s Chicken and Broccoli Alfredo
8 ounces of pasta (fettuccine, spaghetti, penne, or egg noodles)
2 cups fresh broccoli florets
¼ cup zesty Italian Dressing (not fat-free)
1-pound boneless skinless chicken breast or thighs (cut into bite-sized pieces)
1 ⅔ cu)ps milk
4 ounces cream cheese, cubed
¼ cup shredded Parmesan cheese
½ teaspoon dried basil
¼ teaspoon nutmeg
Cook pasta as directed on the package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture. Pour the dressing into a large nonstick skillet on medium-high heat. Add chicken and cook until it is no longer pink in the center, stirring occasionally, about 5 to 7 minutes. Stir in the milk, cream cheese, Parmesan cheese, basil, and nutmeg. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, for about 1 to 2 minutes. Stir in the pasta and broccoli. Cook and stir to coat everything in the sauce.
