Creamy Chicken Alfredo with Broccoli
A delightful creamy chicken alfredo dish with vibrant broccoli.
Equipment
- 10.25-inch oven-safe skillet For cooking and broiling the dish.
Ingredients
Main Ingredients
- 3 tbsp butter divided
- 2.5 lbs boneless skinless chicken breast sliced
- 1 2 chicken broth
- 12 oz steam bag of frozen broccoli
- 3 cloves garlic minced
- 1 oz cream cheese softened
- 1 cup heavy whipping cream
- 1 2 Italian seasoning
- 2 3 parmesan cheese grated
- 1 4 pepper jack cheese grated
- 3 4 mozzarella cheese grated
- 1 4 basil
Instructions
- Preheat the oven to broil.
- In a 10.25-inch oven-safe skillet, melt 1 tbsp of butter over medium heat. Tip: Use a good-quality skillet for even cooking.
- Season the sliced chicken with salt and pepper, then sear in the skillet on both sides until browned. Cover and simmer until the chicken is cooked through. Remove the chicken and set aside.
- Deglaze the skillet by adding 2 tbsp of chicken broth and scraping off the flavorful bits from the bottom with a wooden spoon.
- Steam the broccoli in the microwave or on the stove according to package instructions.
- In the skillet, add 2 tbsp of butter and minced garlic. Sauté for 2 minutes until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
- Stir in the softened cream cheese, heavy whipping cream, and Italian seasoning. Whisk continuously over medium heat until well combined.
- Reduce the heat to medium-low and simmer the sauce until it thickens, stirring constantly to prevent sticking.
- Add parmesan and pepper jack cheese, stirring until melted and smooth.
- Drain the steamed broccoli and add it, along with the cooked chicken, to the Alfredo sauce. Mix well.
- Sprinkle mozzarella cheese over the mixture, then add basil on top.
- Place the skillet on the top rack under the broiler for 1-2 minutes until the mozzarella cheese bubbles and browns slightly. Tip: Keep a close eye on it to prevent burning!
Notes
For a crispy cheese topping, broiling the dish is recommended.