Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
Difficulty: Easy
This delicious, comforting, homecooked meal comes together in less than 30 minutes. Perfect for busy nights or just exhausted nights. One pot equals minimal clean up too.
Ingredients
- 4 chicken breasts cut into bite sized cubes
- 1 pkg frozen broccoli florets
- 4 cups of whole milk, warmed
- ½ sweet onion, minced
- 2 cloves garlic, minced
- Olive oil
- 3 tbsp butter
- 3 tbsp flour
- ½ lb spaghetti
- 1 cup pecorino Romano
- 1 cup Parmesan
- Salt
- Pepper
Directions
- 1
Boil salted water for pasta.
- 2
Heat a large pan over med heat.
- 3
Add chicken. ½ tsp salt and ½ tsp pepper.
- 4
Add pasta to water for about 10 minutes.
- 5
Cook chicken through.
- 6
Add the onion and garlic and cook for a few minutes.
- 7
Add broccoli and mix well.
- 8
Add butter.
- 9
Add flour and mix well.
- 10
Add milk, stirring so the milk doesn't burn.
- 11
Let the sauce cook until it starts to thicken.
- 12
Remove from heat and add both cheeses.
- 13
Add salt and pepper to taste.
- 14
Plate pasta and then add a scoop of alfredo, chicken and broccoli mix on top.
Tips & Variations
- ✦Warm the milk before adding it to the roux — cold milk can cause lumps in the sauce.
- ✦Don't skip the flour step; it's what gives the sauce its creamy, coating consistency.
- ✦Add the cheeses off the heat so they melt smoothly without breaking the sauce.