ALFREDO AND BROCCOLI PASTA WITH CRISPY CHICKEN
❇️INGREDIENTS:
+For the Crispy Chicken:
1 lb chicken breast, cut into bite-sized pieces
1/2 cup flour
1/2 cup bread crumbs or panko
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
2 tbsp olive oil or vegetable oil for frying
+For the Pasta and Broccoli:
8 oz pasta (fettuccine, penne, or bow ties work well)
1 1/2 cups broccoli florets
+For the Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup cream cheese (optional for extra creaminess)
Salt and pepper to taste
1/2 teaspoon Italian seasoning (optional)
❇️INSTRUCTIONS:
+Cook the pasta and broccoli:
In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli florets in the last 2-3 minutes of cooking. Drain and set aside.
+Make the crispy chicken:
In a shallow bowl, mix together flour, bread crumbs, garlic powder, paprika, salt, and pepper. Brown chicken pieces in mixture until evenly coated.
In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook for 4-5 minutes on each side until browned and crispy. Remove and set aside.
+Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream, bringing to a simmer. Add Parmesan and cream cheese, stirring until melted and smooth. Season with salt, pepper, and Italian seasoning, if desired. Let sauce cook until slightly thickened (about 3-4 minutes).
+Combine everything:
Add cooked pasta and broccoli to the skillet with Alfredo sauce, tossing well. Place crispy chicken pieces on top and gently toss everything together.
Divide into bowls, garnish with extra Parmesan or fresh parsley, and enjoy this creamy, crunchy Alfredo goodness!
