Chicken Broccoli Alfredo Penne (Print Format)
Creamy Alfredo sauce with chicken, broccoli, and penne pasta for a satisfying weeknight dinner.
# Ingredients:
→ Pasta and Proteins
01 -
12 oz cooked gluten-free penne pasta
02 -
1 lb cooked chicken, diced
→ Sauce
03 -
4 tbsp butter
04 -
2 tbsp shallots, finely chopped
05 -
2 tbsp gluten-free 1:1 flour
06 -
3 cups heavy cream
07 -
½ cup chicken broth
08 -
8 oz shredded Parmesan cheese
09 -
¾ tsp salt
10 -
2 tsp Italian seasoning
11 -
2 tsp garlic powder
→ Vegetables
12 -
1 cup diced steamed broccoli
13 -
2 cups broccoli florets, optional
→ Chicken Seasoning
14 -
2 tbsp olive oil
15 -
1½ tsp sweet smoked paprika
16 -
1 tsp oregano
17 -
1½ tsp garlic powder
18 -
¾ tsp thyme
19 -
½ tsp black pepper
20 -
½ tsp salt
# Steps:
01 -
Coat chicken evenly with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt on both sides.
02 -
Heat olive oil in a large skillet over medium heat. Sear chicken for 5 minutes per side until golden.
03 -
Lower heat to medium-low, cover skillet, and cook chicken for an additional 10–12 minutes until internal temperature reaches 165°F (74°C). Remove from heat and dice once cooled.
04 -
Boil gluten-free penne according to package instructions, drain, and reserve ¼ cup pasta water.
05 -
Melt butter over medium heat in a large pan. Add shallots and dry seasonings; cook 1 minute. Sprinkle in flour and stir continuously for 15 seconds to thicken.
06 -
Pour in heavy cream and chicken broth, stir occasionally, and cook 5–7 minutes until sauce bubbles and thickens.
07 -
Stir in Parmesan and diced broccoli until sauce is creamy and well combined.
08 -
Reduce heat to low, add cooked pasta and diced chicken to the sauce, stirring for 1 minute. Use reserved pasta water to loosen sauce if necessary.
09 -
Plate immediately and enjoy.
# Tips:
01 -
Use a whisk to smooth sauce if it appears lumpy. Boil pasta on medium-high heat for even cooking. Leftovers keep refrigerated up to 4 days, reheated gently.