The Pioneer Woman Tasty Kitchen
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Chicken-Broccoli Penne Alfredo

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

A very versatile dish that’s quick, easy, cheap and delicious!

Ingredients

  • 1-½ pound Boneless Skinless Chicken Breast
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 cups Penne Pasta
  • 1-½ cup Broccoli
  • 5 Tablespoons Unsalted Butter
  • ½ cups Shallots, Minced
  • 3 cloves Garlic, Minced
  • ⅓ cups White Wine
  • 1-¼ cup Heavy Cream
  • ½ cups Parmesan Cheese Or Parmigiano Reggiano
  • Salt And Pepper, to taste

Preparation

1) Season chicken breasts with salt and pepper. Heat a large skillet to medium-high then add olive oil. Once oil is hot, add chicken. Cook 12-15 minutes turning once. Once cooked, remove from heat and leave to rest for 5 minutes, then slice.

2) Bring a large pot of salted water to a boil. Add penne stirring occasionally. Cook to box directions. During the last 5 minutes, add broccoli. Once done, drain through a colander and set aside.

3) Meanwhile, heat another large skillet to medium heat; add butter. Once butter is melted, add shallots. Cook about 4 minutes then add garlic. Cook another minute then add wine. Cook until wine reduces by half, about 4 or 5 minutes- eye it. Now lower burner to low heat setting. Add cream stirring occasionally until thickened about 3 to 4 minutes. Take skillet of the burner, then add cheese. Stir until melted. Add chicken, broccoli and pasta to skillet. Stir until combined then season with salt and LOTS of pepper! Be prepared for some yumminess!!

Note: If you don’t have a bunch of large skillets, just roast some chicken breasts for about 30 minutes on 350 degrees (F). Allow to rest and follow recipe. I prefer bone-in skin-on breast for ultimate juiciness and flavor after roasting. Just de-skin and de-bone chicken. Put the bones and skin in a Ziplock bag and save for stock. Or just eat the yummy crispy chicken skin (that’s just me). But if you’re after quick, stick with skinless-boneless.

One Comment

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elizabethcooks on 7.11.2016

Made this for dinner and it was delicious and easy to prepare, thanks so much for sharing your recipe! Great job.

4 Reviews

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Katie on 2.6.2017

This is fantastic! I used more broccoli and less pasta. Great flavor!

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Acacia Svonavec on 6.9.2015

This was excellent! Making alfredo sauce has always made me nervous because I was afraid it wouldn’t turn out but mine did and it was delicious. My husband raved about it, thank you so much for sharing your recipe!!

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appleofmyeye on 1.27.2011

This was delicious! It was easy to make and quick too! My sauce didn’t thicken very well, but it still tasted great! I would have liked an amount of salt to add- I felt like I just kept adding more salt to the pot, then we still had to sprinkle some at the table. A starting amount would have helped. Also, this made way more than 4 servings! A pound of pasta serves at least 6, not including the broccoli and chicken added in! I will probably cut the pasta amount in half and add more broccoli next time. That all being said- I will still definitely make it again!

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Cavy on 1.9.2011

Very very delicious!

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