Chicken Broccoli Alfredo
Chicken cooked in seasoned broth, finished with cream, parmesan, and broccoli, served over pasta cooked on the stove.
Chicken Broccoli Alfredo
Course: Main CourseDifficulty: Easy6
servings10
minutes5
hours30
minutesChicken cooked in seasoned broth, finished with cream, parmesan, and broccoli, served over pasta cooked on the stove.
Ingredients
In the bag: 2 lb boneless skinless chicken breasts
In the bag: 1 cup chicken broth
In the bag: 1 tbsp minced garlic
In the bag: 1 tsp Italian seasoning
In the bag: ½ tsp salt
In the bag: ½ tsp pepper
Day of: 1 cup heavy cream
Day of: 1 cup grated parmesan
Day of: 3 cups broccoli florets
Day of: 1 lb fettuccine, cooked separately
1 gallon-size freezer bag
Permanent marker for the label
Salt and black pepper to taste
Directions
- Label the bag with the recipe, date, cook time and day-of additions before you fill it.
- Put the chicken, broth, garlic, and seasonings in a gallon freezer bag. Press out the air, seal, and freeze flat.
- The day before: move the bag to the fridge, on a plate, 24 hours ahead.
- Empty the bag into the crockpot and cook 4–6 hours on LOW.
- Shred or slice the chicken. Stir in the cream, parmesan, and broccoli.
- Cook 30 minutes more with the lid on, then toss with the fettuccine.
- Check the thickest piece of chicken reads 165°F and the sauce coats a spoon.
- Let the pot rest 10 minutes with the lid off so the sauce settles.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- The pasta never goes in the bag or the pot. Cook it on the stove while the sauce finishes.
Why the pasta stays out of the pot
Pasta left in a creamy sauce for an hour drinks it all up and turns soft and gluey. Cooking it on the stove just before serving means the fettuccine stays springy and the sauce stays loose enough to coat it. The chicken does most of its cooking on its own, so the sauce is a short finish.
Substitutions
Penne or rigatoni can replace fettuccine. Half-and-half works for the cream if you accept a thinner sauce. Frozen broccoli is fine, but add it straight from the freezer near the end and pat off the ice. Do not use pre-grated parmesan from a shaker, because it clumps and does not melt smoothly.
Storing Chicken Broccoli Alfredo
Store the sauce and chicken separate from the pasta. They keep 3 days in the fridge. Reheat gently with a splash of milk, since cream sauces tighten up when cold.
The common mistake is boiling the sauce after the cream goes in. Keep the heat low and the lid on.
Chicken Broccoli Alfredo at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 6 servings
- Ingredients: 13, led by In the bag: 2 lb boneless skinless chicken breasts, In the bag: 1 cup chicken broth, In the bag: 1 tbsp minced garlic, In the bag: 1 tsp Italian seasoning
Tips for Chicken Broccoli Alfredo
The pasta never goes in the bag or the pot. Cook it on the stove while the sauce finishes.
Chicken Broccoli Alfredo FAQ
How long does Chicken Broccoli Alfredo take?
Chicken Broccoli Alfredo takes 5 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Chicken Broccoli Alfredo serve?
This recipe makes 6 servings.
What do I need to make Chicken Broccoli Alfredo?
13 ingredients, led by In the bag: 2 lb boneless skinless chicken breasts, In the bag: 1 cup chicken broth, In the bag: 1 tbsp minced garlic, In the bag: 1 tsp Italian seasoning. Amounts are in the recipe card above.
