Chicken Alfredo Pasta is an American favorite dinner with good reason. The rich, luxurious and flavorful alfredo sauce coats the pasta, with juicy morsels of chicken and crisp broccoli and peppers.
Use the same skillet that you used to cook the chicken. Add more oil, if needed, turn the heat to medium-high, add the broccoli, seasoning with salt and ground black pepper, cook for 1-2 minutes, just until the broccoli gets a bit of color. Add the bell peppers and garlic. Season with salt and pepper.
Pour in about 1/4 – 1/2 cup water or broth. Scrape the bottom of the skillet to deglaze the skillet. Cover the skillet, reduce heat to medium and cook for about 3 minutes, until the broccoli softens, or as long as you like, so the vegetables are as tender as you prefer.
This recipe makes a large portion (8 servings). Feel free to halve the ingredients if you want less servings. Another option is to make the full portion of Alfredo sauce, halve everything else and serve the other half of the Alfredo sauce as a dipping sauce with bread sticks or any sliced bread.
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