Chicken Pasta Alfredo

One of our staple dinners during the week is pasta.  Anything can be added to pasta and with M's love of chicken, it is typically some sort of chicken pasta dish.  Chicken, broccoli, and ziti is that classic pasta dish that you can get at most buffets or catering events.  And it is just so good.  I have played around with different versions and variations and I think I finally found the best combination.  I am calling it chicken pasta alfredo.

Because pasta is so versatile, any kind of vegetables can be added to this dish.  I have written down our favorites but please feel free to add whatever vegetables you like or have on hand.  We have added mushrooms in the past to this dish as well.  For this recipe, I do use a jarred alfredo sauce.  The best one I have found is the Classico brand alfredo sauce.  Plus, in David Zinczenko's book Eat This, Not That! Supermarket Survival Guide, he lists the Classico Roasted Red Pepper Alfredo sauce as one of the best alfredo sauces in the supermarket.  That sealed the deal for me (alfredo sauces aren't the healthiest).

This recipe is simple and easy and so very delicious.  I also roast the broccoli that I put into this recipe.  It just adds another layer of flavor and roasted broccoli is one of our favorites.  It just gets so nutty and delicious.  And then that way it still has some crunch to it as soggy broccoli is pretty gross.  Again, this is more of a method than a recipe so please feel free to subtract, swap out, and add to the ingredient list noted below.  Make it your own!

Chicken Pasta Alfredo

A recipe by Noelle at A Homemade Kitchen

These measurements are just a guess.  I don't measure when I am cooking typically so please go ahead and increase or lessen to your liking.  Also, the jars of alfredo sauce are a little small and I feel there isn't enough to cover an entire pound of pasta plus chicken and veggies.  This is why I add wine, chicken stock, and pasta water.  It just makes the sauce go further.  And it is a little thick straight out of the jar.

6-8 chicken tenders

2 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 tbsp flour

a glug of white wine, optional

1 cup chicken stock

1 jar prepared alfredo sauce, preferably Classico brand, any flavor

1/2 lb asparagus, cut into 1in pieces

1 small crown of broccoli, chopped, roasted (see method below)

1 lb small cut pasta such as penne, farfalle, or rotini, cooked al dente

2 ladles of pasta water, reserved from pasta

2 green onions, chopped, optional

a handful of fresh parsley, chopped, optional

1 tomato, chopped, optional

Preheat the oven to 425 to roast the broccoli.  Put a pot of water on to boil for the pasta.

Preheat a large skillet over medium high heat.  Season the chicken with salt and pepper.  Add the olive oil to the pan and then add the chicken.  Cook the chicken for about 6-8 minutes per side.  Remove from skillet and keep warm. 

While the chicken is cooking, salt the pasta water and cook according to package directions.  Also, place broccoil on cookie sheet.  Drizzle with olive oil and salt and pepper.  Place in the oven and roast for about 15 minutes.

Add the onion and garlic to the skillet.  (Add another tablespoon of olive oil if the pan looks a little dry).  Cook for about 2 minutes until onions are just starting to become tender.  Sprinkle in the flour and whisk to combine.  Cook for about 30 seconds.  Whisk in the wine and cook for about a minute.  Add the chicken stock and the alfredo sauce.  Let the sauce come to a simmer.  Chop up the chicken and add back to the sauce along with any juices from the plate.  Add the asparagus to the sauce as well.

Add a ladle of the pasta water.  If the sauce is still a little thick for your taste, add another ladle of pasta water.  Drain the pasta.  Add it to the sauce.  Remove broccoli from the oven and add that to the sauce pan as well.  Toss everything to combine well.

For each serving, place into bowl.  Garnish with green onion, parsley, and tomato.  You may also choose to add some freshly grated cheese.  Serve immediately.

Note: This is also very tasty the next day.