Chicken Broccoli Alfredo | Dorothy Lane Market

Chicken Broccoli Alfredo

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • ½ lb broccoli florets
  • 1 lb fettuccine or penne pasta
  • 1 stick butter
  • 2 cups cream
  • ¼ tsp nutmeg, to taste
  • 1½ cups Parmigiano-Reggiano, grated
  • 1 lb fully cooked DLM All-Natural Chicken, diced
  • ¼ tsp salt and black pepper, to taste

INSTRUCTIONS

1
Bring a pot of water to boil. Blanch the broccoli florets in water briefly until bright green and al dente, about 3 minutes. Rinse well with cold water and set aside. Remove with a slotted spoon.
2
Add salt to the boiling water and cook pasta according to the package directions.
3
Meanwhile in a sauce pan heat the butter, whisk in the cream and nutmeg and bring to a simmer; cook for 2-4 minutes.
4
Whisk in the Parmigiano-Reggiano, add the diced cooked chicken, blanched broccoli, and the freshly cooked and drained pasta. Season generously with salt and pepper.

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Feb 18th 2022

Anyway to make ahead and reheat or will that ruin it? Thanks for all the great recipes.

- Carmie

Dorothy Lane Market says:

Thanks for the question Carmie! Chef Carrie says that it is best cooked fresh. Cooked pasta as it cools off and is refrigerated tends to absorb the sauce. If you have to reheat the dish, place in a saucepan  and add some chicken stock or broth about 1/4-1/2 cup to loosen and help bring back to a sauce-like consistency over medium low heat until hot. Season to taste again with some salt and pepper. Hope this helps! 

Chicken Broccoli Alfredo

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • ½ lb broccoli florets
  • 1 lb fettuccine or penne pasta
  • 1 stick butter
  • 2 cups cream
  • ¼ tsp nutmeg, to taste
  • 1½ cups Parmigiano-Reggiano, grated
  • 1 lb fully cooked DLM All-Natural Chicken, diced
  • ¼ tsp salt and black pepper, to taste

INSTRUCTIONS

1
Bring a pot of water to boil. Blanch the broccoli florets in water briefly until bright green and al dente, about 3 minutes. Rinse well with cold water and set aside. Remove with a slotted spoon.
2
Add salt to the boiling water and cook pasta according to the package directions.
3
Meanwhile in a sauce pan heat the butter, whisk in the cream and nutmeg and bring to a simmer; cook for 2-4 minutes.
4
Whisk in the Parmigiano-Reggiano, add the diced cooked chicken, blanched broccoli, and the freshly cooked and drained pasta. Season generously with salt and pepper.

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