Chicken, Spinach, and Broccoli Alfredo Pasta
This version swaps in some spinach and uses an Alfredo-style sauce for an indulgent creamy pasta dish perfect for a weeknight dinner.
Ingredients:
2 chicken breasts, boneless, skinless
2 tablespoons butter
16 ounces rigatoni or your favorite pasta
2 cups broccoli florets
2 cups fresh spinach
1 medium onion, diced
3 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup sun-dried tomatoes, coarsely chopped
Salt to taste
Directions:
Cook the Pasta:
In a large pot, cook the pasta according to package instructions until al dente. Add the broccoli florets during the last three minutes of cooking. Drain and return to the pot. Stir in the sun-dried tomatoes.
Prepare the Chicken:
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic, chicken breasts cut into chunks, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Cook until the chicken is thoroughly cooked and no longer pink inside, about 8-10 minutes.
Make the Sauce:
Sprinkle the flour over the chicken mixture, stir, and cook for an additional 1-2 minutes.
Slowly pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle boil over medium heat until the sauce starts to thicken.
Add Spinach and Cheese:
Once the sauce has thickened, add the fresh spinach and cook until wilted. Gradually stir in the Parmesan cheese until its fully melted and incorporated.
Combine Everything:
Pour the sauce over the cooked pasta, broccoli, and sun-dried tomatoes. Stir until everything is well mixed and evenly coated in the creamy sauce.
Serve:
Serve warm, optionally accompanied by a side salad or crusty garlic bread.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: 650 kcal per serving
Servings: 4