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I’m ridiculously excited about making it another year and turning 30 this year (not til June though!), and I normally think that 30 isn’t bad because I’m not going to be “old”….until I watch videos like this and listen to teenagers talk about how weird things were in the 90s and that 25 years olds are “old”. Wait…what…I’m pretty just that I was 18 like 2 years ago 😉 I mean for-real. Come on guys. 30 isn’t old….is it? haha
Speaking of getting older, I keep reading all of the articles about giving up pasta and starches and how older people need to lay off of the sweets and carbs. (like older than 29 people! What the HE-double hockey sticks )
Geezzz, just put me outta my misery why don’t ya.
Well, let me just tell you something. That just ain’t gonna happen y’all.
Yep. I brought out the southern twang.
I just can’t give up pasta and it’s not ever gonna happen.
I’m pretty sure that my body and soul both need pasta in order to function!
So what did I make to show em? Homemade Chicken and Broccoli Penne Alfredo!
You’re gonna need:
3-4 cups broccoli florets
Ekkk that does look like a long list doesn’t it? Ok, look at the photo below. The items you need look a lot less intimidating when they’re in a photo, don’t ya think?
Of course you don’t have to make this with chicken or the broccoli but why wouldn’t you?! It’s so good that you’re going to be begging for seconds!
*sign* seconds, something in my past. Yeah, yeah, I won’t be giving up pasta anytime soon but I have trimmed down my portion sizes a TON and I won’t be going back to seconds any time soon.
No matter how much I’m craving them.
So when you make this Chicken and Broccoli Penne Alfredo, have an extra bowl for me, k?
I suppose that I do need to stick to watching my serving sizes even if I’m hell bent on never giving up pasta.
Plus, I do kinda want to fit into these new dresses that I bought for our beach vacation. Dang.
Chicken and Broccoli Penne Alfredo
- 3 boneless skinless chicken breast, diced or cubed
- 3-4 cups broccoli florets
- Olive Oil
- 16 oz penne pasta
- 2 sticks of butter (1 cup)
- 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)
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!
Big Bear's Wife Tip: After this sits in the fridge it does get rather thick. I find that a splash of milk or cream before re-heating helps!