Chicken-Broccoli Alfredo

Chicken-Broccoli Alfredo
When you're expecting a crowd for dinner but are short on time, try this 30-minute recipe that serves eight. Both boneless chicken breasts and chicken sausages are added to the creamy pasta toss.
Makes 8
Prep 15 m
Cook 15 m



  1. 1 of 4 In large skillet, heat the oil over medium heat. Add the onion and garlic; saute for 5 minutes or until softened. If necessary, add about 1/4 cup of chicken broth to the skillet to prevent the onion or garlic from over-browning.
  2. 2 of 4 Meanwhile, bring a large pot of lightly salted water to boiling. Add the pasta; cook for 4 minutes. Add the broccoli. Return the water to a boil; cook for 5 minutes or until broccoli and pasta are cooked. Drain in a large colander.
  3. 3 of 4 Once the onion mixture is softened, add the chicken broth, the Alfredo sauce, Italian seasoning, nutmeg, cayenne and chicken strips. Bring to a simmer over medium-high heat; lower the heat and simmer for 3 to 4 minutes or until chicken is no longer pink.
  4. 4 of 4 Stir the chicken sausage and tomato wedges into the skillet. Gently heat through. Add the drained pasta and broccoli; stir gently to combine. Add 2 tablespoons Parmesan; toss to combine. Transfer the pasta to a large serving bowl or platter. Top with remaining Parmesan and then serve immediately.
Nutrition Information for Chicken-Broccoli Alfredo
Servings Per Recipe: 8
Per Serving: 3 g fiber, 761 mg sodium, 88 mg chol., 11 g sat. fat, 45 g carb., 29 g Fat, total, 548 kcal cal., 24 g pro.