- 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!