By nicknick
Classic Broccoli Chicken Alfredo Applebee's copycat
Updated at: Thu, 17 Aug 2023 09:51:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
23
High
Nutrition per serving
Calories827.2 kcal (41%)
Total Fat50.8 g (73%)
Carbs48.3 g (19%)
Sugars3.9 g (4%)
Protein43.5 g (87%)
Sodium1205.4 mg (60%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
salt
to taste
8 ozpenne pasta
2 cupsbroccoli floret
2 tablespoonsolive oil
2boneless skinless chicken breasts
cubed
pepper
to taste
¼ cupbutter
3cloves garlic
minced
1 cupheavy cream
1 teaspoonsalt
⅛ teaspoonnutmeg
¼ teaspoonblack pepper
1 ½ cupsparmesan cheese
grated, plus extra for garnish
red pepper flake
to garnish
Instructions
Step 1
Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
Step 2
Cook pasta for 8 minutes, or until slightly underdone.
Step 3
Add broccoli to pasta and simmer for 4 minutes with the lid on.
Step 4
Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
Step 5
Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
Step 6
Once the chicken is cooked through, remove it from the pot and set aside.
Step 7
Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
Step 8
Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
Step 9
Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
Step 10
Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
Step 11
Top with Parmesan cheese or red chili flakes.
Step 12
Enjoy!
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Notes
6 liked
1 disliked
Delicious
Easy
Go-to
Makes leftovers
Kid-friendly
