Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

Comforting, delicious, and easy to make.


½ lb DLM Broccoli Florets

Fettuccine or penne pasta

1 stick butter

2 cups cream

Pinch of nutmeg

1 + 1/2 cup Parmigiano-Reggiano

1 lb fully cooked DLM All Natural chicken

Salt and black pepper, to taste


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.

Add salt to the boiling water and cook pasta according to the package directions.

Meanwhile in a sauce pan heat the butter, whisk in the cream and nutmeg and bring to a simmer; cook for 2-4 minutes. 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.

Pairs well with:

  • La Fiera Pinot Grigio

This Pinot Grigio has become the hit of the Wine department. Nice and crisp with lots of citrus and melon.

  • Rhinegeist Brewery Bubbles Rosé Ale

A refreshing alternative as the outdoor temperatures keep rising. Made with peach and cranberry juice for a tart, fruity option this summer.

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