Chicken Broccoli Alfredo

Serves 2 as an entrée or 4 as a first course


  • 2 cups broccoli florets
  • 12 oz box or pkg penne pasta
  • 2 oz (¼ cup) olive/canola oil blend
  • 1 lb boneless, skinless chicken breast
  • 1 cup all-purpose flour
  • kosher salt
  • coarse black pepper
  • 2 tbsp unsalted butter
  • 2 - 2½ cups light cream
  • 1½ oz grated Parmesan cheese
  • 1½ oz grated Romano cheese


  1. Bring a medium pot of water to a boil, and have a large bowl of ice water at hand
  2. Add broccoli florets to the boiling water. Cook briefly in the boiling water for 2 minutes. Remove and transfer directly into the bowl of ice water to “shock,” and stop the cooking process. (This cooking process is known as blanching which helps the vegetable maintain their vibrant color and nutritional value). Keep in ice water until cooled, then remove to a plate or bowl and set aside
  3. Cook a 12 oz box or package of pasta according to label directions, but remove from boiling water about 1-2 minutes sooner than suggested (the pasta will continue to cook in the sauce). Drain and set pasta aside
  4. In a large sauté pan, heat oil over medium-high
  5. Cut chicken breast into pieces or strips and coat pieces well with flour, shaking off excess flour
  6. Add chicken to the hot oil, season with salt and pepper lightly, and brown the chicken, about 2-3 minutes each side
  7. Pour excess oil out of the pan carefully, leaving the chicken in the pan. To the chicken add butter and 2 cups of light cream. Simmer and reduce by one-quarter, about 2 minutes
  8. Add broccoli, pasta and cheese. Toss until well blended. If too thick, add another ½ cup of light cream. Allow to simmer 2 minutes longer. Plate and serve immediately