Dinner
Broccoli Alfredo Penne
Penne and broccoli in a homemade Alfredo sauce of cream, butter, garlic and Parmesan. Add leftover chicken if you like.
⏱ 25 min (5 min prep, 20 min cooking)
🍽 Serves 6 · about 1 1/2 cups
quickkid friendlyleftovers
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Pasta
- 1 lb Penne
- 1 tbsp Table salt, for the pasta water
- 4 cup Broccoli, small florets
Sauce
- 3 tbsp Butter, salted
- 3 clove Garlic, minced
- 1½ cup Heavy cream
- 1 cup Grated Parmesan
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
- ⅛ tsp Ground nutmeg
- 2 cup Rotisserie chicken, shredded (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot, large skillet, colander, whisk.
- Cook the penne in a large pot of boiling salted water by the package directions. Add the broccoli for the last 3 minutes. Save 1 cup of the pasta water, then drain.
- Melt the butter in a large skillet over medium heat. Add the garlic for 1 minute. Add the cream and simmer gently 4 to 5 minutes, until slightly thick.
- Lower the heat and whisk in the Parmesan a handful at a time until smooth. Add the salt, pepper and nutmeg.
- Toss the pasta, broccoli and chicken in the sauce, adding pasta water a splash at a time until creamy. If using chicken, heat until it reaches 165°F.
🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadBest fresh; cream sauces thicken in the fridge. Leftovers keep 3 days.
↺ LeftoversReheat with a splash of milk, stirring, to 165°F.
🧒 With kidsKids who like mac and cheese usually love this.
Gluten-free swapUse gluten-free pasta.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.