When ever we go and eat at Olive Garden, I have to get a side of Alfredo Sauce to dip my bread sticks in. I love Alfredo Sauce a little too much. I know it’s not the most healthy sauce, but it’s just so good! I love making it at home because I can control how much butter is added, to help it be a little lighter. Today I’m sharing my Family Favorite recipe, Chicken & Broccoli Rigatoni with Homemade Alfredo Sauce.
This recipe really is simple. You’ll have a healthy dinner whipped up in no time flat. You’re kids will even be happy to eat the broccoli since they are covered in this yummy homemade Alfredo sauce. Let’s be honest here, the pasta I used is actually called Pennette Rigate. It’s close enough to Rigatoni, and most people recognize Rigatoni more than they recognize Pennette Rigate, but you could use ANY pasta you desire for this dish. I just love how these little tubes hold onto more sauce delivering it right to your mouth! Mmmmm.
Chicken and Broccoli Rigatoni with Homemade Alfredo Sauce- Makes about 8 servings
- 4 chicken breasts
- 2 teaspoons olive oil
- 1 tablespoon Italian seasoning blend
- 1 head fresh broccoli or one small bag frozen broccoli
- 1- 16 oz box  Penne or Rigatoni Pasta
- 4 tablespoons butter
- 3 cups heavy cream
- 3 cloves garlic
- 1/2 teaspoon each salt and pepper
- 2 1/2 cups grated Parmesan cheese
- Fill a heavy pot with water and set on a burner turned to high and let the water come to a full boil. While waiting for the water to boil, cut the broccoli into bite size pieces. When the water is boiling, add the pasta and broccoli and cook according to the package directions until al dente. Drain and rinse and set aside.
- While the pasta and broccoli are boiling . . . In a saute pan big enough for all the chicken breasts, add the olive oil and heat over medium high heat until the oil starts to glisten and is very hot. Sear the chicken for about 3 minutes on each side to brown it, seasoning it with salt and pepper and the the Italian seasoning on each side while turning. Then turn the heat to medium and continue to cook until no longer pink in the center. About 2-3 minutes more each side.
- While the chicken and pasta are cooking, in a medium sauce pan, add the 4 tablespoons of butter and cook on medium heat until melted. Add the garlic and cook until just barely browned, stirring constantly. Add the cream salt and pepper, and the Parmesan cheese. Cook on medium low stirring frequently until the cheese is melted and the sauce is thick. About 10 minutes.
- When the chicken is done cooking. Cover with tin foil and let sit for about 5 minutes. Slice into bite size pieces.
- Pour the Alfredo sauce over the pasta and broccoli and mix well. Serve by adding pasta and broccoli to a plate and topping it with the sliced chicken. Serve with more Parmesan Cheese on top if desired. Enjoy!
Ingredients
- 4 chicken breasts
- 2 teaspoons olive oil
- 1 tablespoon Italian seasoning blend
- 1 head fresh broccoli or one small bag frozen broccoli
- 1- 16 oz box Penne or Rigatoni Pasta
- 4 tablespoons butter
- 3 cups heavy cream
- 3 cloves garlic
- 1/2 teaspoon each salt and pepper
- 2 1/2 cups grated Parmesan cheese
Instructions
- Fill a heavy pot with water and set on a burner turned to high and let the water come to a full boil. While waiting for the water to boil, cut the broccoli into bite size pieces. When the water is boiling, add the pasta and broccoli and cook according to the package directions until al dente. Drain and rinse and set aside.
- While the pasta and broccoli are boiling . . . In a saute pan big enough for all the chicken breasts, add the olive oil and heat over medium high heat until the oil starts to glisten and is very hot. Sear the chicken for about 3 minutes on each side to brown it, seasoning it with salt and pepper and the the Italian seasoning on each side while turning. Then turn the heat to medium and continue to cook until no longer pink in the center. About 2-3 minutes more each side.
- While the chicken and pasta are cooking, in a medium sauce pan, add the 4 tablespoons of butter and cook on medium heat until melted. Add the garlic and cook until just barely browned, stirring constantly. Add the cream salt and pepper, and the Parmesan cheese. Cook on medium low stirring frequently until the cheese is melted and the sauce is thick. About 10 minutes.
- When the chicken is done cooking. Cover with tin foil and let sit for about 5 minutes. Slice into bite size pieces.
- Pour the Alfredo sauce over the pasta and broccoli and mix well. Serve by adding pasta and broccoli to a plate and topping it with the sliced chicken. Serve with more Parmesan Cheese on top if desired. Enjoy!
What is your favorite pasta to eat with Alfredo Sauce?
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