Best Easy Chicken And Broccoli Alfredo Recipes

EASY CHICKEN AND BROCCOLI ALFREDO

Easy Chicken and Broccoli Alfredo image

Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 22m

Yield 4

Number Of Ingredients 8

Ingredients

8 ounces fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets
¼ cup KRAFT Zesty Italian Dressing
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 ⅔ cups milk
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup KRAFT Grated Parmesan Cheese
½ teaspoon dried basil leaves

Steps:

Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
Add chicken mixture to pasta mixture; mix lightly.

Nutrition Facts : Calories 626.2 calories, Carbohydrate 60 g, Cholesterol 110.6 mg, Fat 26.5 g, Fiber 3.9 g, Protein 35.9 g, SaturatedFat 10 g, Sodium 543.2 mg, Sugar 6.6 g

EASY FETTUCCINE ALFREDO WITH CHICKEN AND BROCCOLI

Easy Fettuccine Alfredo With Chicken and Broccoli image

This is an easy dish with lots of flavor. To save some fat you can use full-fat milk in place of the 18% cream but it will not be as creamy.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces uncooked fettuccine pasta
3 cups fresh broccoli florets (can use less)
2 tablespoons oil
1 tablespoon butter
1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
seasoning salt or white salt
black pepper
1 -2 tablespoon minced fresh garlic (or to taste)
2 tablespoons flour
1 pinch dried thyme (rubbed between fingers to release flavor)
1 pinch cayenne pepper (optional)
1 1/2 cups 18% table cream
1/4 cup grated parmesan cheese (or to taste)

Steps:

Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
Heat oil and butter in a large skillet over medium heat.
Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
Add in salt and pepper to taste.
Pour the sauce over the cooked pasta and broccoli; toss to coat.
Pass more Parmesan cheese at the table.

Nutrition Facts : Calories 762.3, Fat 33.2, SaturatedFat 15.6, Cholesterol 235.8, Sodium 300.5, Carbohydrate 58.4, Fiber 0.2, Sugar 0.2, Protein 56.3