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Chicken Broccoli Alfredo

This Chicken Broccoli Alfredo recipe combines juicy chicken with tender broccoli and penne mixed with homemade alfredo sauce.
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Ingredients
  

  • 16 oz Penne Pasta
  • 2 large Chicken Breast, boneless and skinless
  • 1 Large Head Brooccoli cut into florets
  • 1/4 cup Butter (unsalted)
  • 2 oz Vegetable Oil
  • 5 tbsp Flour
  • 4 1/2 tbsp  Salt
  • 1 1/2 tsp Ground Black Pepper
  • 1/2  cup  Chicken Broth
  • 1 pint Heavy Cream
  • 1 cup Milk
  • 1 cup Parmesan Romano Cheese

Instructions
 

  • Bring 5 quarts of water to a boil. Add 3 tbsp of salt and pasta and stir occassionally. When the pasta is cooked, drain well.
  • While the pasta is cooking, cut the boneless, skinless chicken breasts into approx 1-2 inches and season with salt and pepper. 
  • Next, cook the chicken in a saucepan coated with vegetable oil over high heat until the outside of the chicken is golden brown. Once the chicken is cooked, remove it and set aside.
  • In the same saucepan, over medium heat, slowly melt the butter. Whisk in flour. Once it starts to bubble, add in chicken broth and mix thoroughly. Bring it to a high heat and let boil for 2 minutes.
  • Next, add in heavy cream, milk, salt and pepper. Leave on high until it boils. Once boiling, lower to medium heat for 2 minutes. Then add in broccoli for one one minute. Then slowly whisk in the Parmesan Romano Cheese.
  • Add the drained pasta and chicken. Mix thoroughly. Then serve!