This chicken alfredo recipe is my son’s favorite version of this versatile dish. I made it this past weekend as we celebrated both the end of another summer, as well as the start of 8th grade for him. Chicken alfredo is the epitome of comfort food – one of my favorite things about the upcoming fall and winter seasons! Pair this alfredo with a light side salad to make a complete meal.
You can substitute the broccoli for other veggies if that one isn’t a favorite. Other veggies that are good options for this dish include peas, carrots, mushrooms, red peppers, sun dried tomatoes, asparagus, or spinach or kale (cook these two in when you’re prepping the sauce).
Chicken Alfredo with Broccoli and Bacon
- 1.5 cups heavy cream
- 4 cloves garlic, minced
- 1/2 cup butter
- 2 cups Parmesan cheese, grated
- 4 strips bacon, crumbled
- 2 large chicken breasts, cooked and cut into strips
- 10 ounces dry pasta we used linguine
- 1 medium to large head of broccoli roughly 10 ounces, or quantity as desired
- salt and pepper to taste
- Bring a large pot of water to a boil and add pasta. Turn heat to medium and allow pasta to cook for about 11 minutes, or to desired tenderness. Drain water and return the pasta to the pot.
- Chop broccoli into bite-sized pieces and steam for about 5-7 minutes.
- Add butter to a large pan over medium heat. Add minced garlic and cook for 2-3 minutes, until garlic begins to turn golden.
- Stir in cream, bacon crumbles, and Parmesan cheese, whisking thoroughly until cheese is melted and well mixed. Add salt and pepper to taste
- Add alfredo sauce to pasta and combine well. Add chicken and broccoli, stirring again to combine sauce and all ingredients. Top with additional grated Parmesan for garnish, if desired.