Chicken Pasta Alfredo With Broccoli: Pressure Cooker Style
Enjoy the creamy deliciousness of this chicken broccoli Alfredo penne pasta with this quick and easy recipe. It’s cozy, comforting and perfect for the whole family.
Equipment
- 1 Pressure Cooker for cooking the chicken and pasta
Ingredients
Main Ingredients
- 7 oz Chicken breast 200 grams, 1 large chicken breast
- ½ teaspoon Salt and pepper to season the chicken
- 1 tablespoon Olive oil
- 3 cups Broccoli florets
- 12 oz Penne pasta about 350 grams
- 1 teaspoon Salt for cooking pasta
- ⅓ cup Butter I used salted
- 3 cloves Garlic minced or grated
- 1 cup Cream half and half (pouring/cooking cream in Australia)
- 1 cup Parmesan grated
- ½ teaspoon Salt
- ¼ teaspoon White pepper
Instructions
Instructions
- In a large pot of salted water, cook the pasta as per instructions, to al dente texture. When straining the pasta, make sure to reserve ¼-1/2 cups of the pasta water for the sauce.
- Place a sieve or a steamer basket over the pasta pot and add the broccoli florets. Cover with a lid and steam for 6-7 minutes. Set aside. Alternatively, pre-cook the broccoli by blanching it in a pot of boiling water for 1-2 minutes, then drain and place in icy cold water to retain its vibrant green color. Strain and set aside.
- Cut chicken in 4 strips and season with a little salt and pepper. Pan-fry in a little olive oil over medium-high heat for 4-5 minutes each side, until golden brown. Remove to a cutting board and rest for a few minutes. Then, slice the chicken into bite-size pieces.
- Using the pan from the chicken, melt the butter and garlic and cook for 1.5 minutes over medium heat, stirring frequently, until fragrant. Be careful not to burn the garlic.
- Pour in the cream and add the Parmesan cheese. Heat through and cook for about 4 minutes over medium heat, stirring frequently. It will simmer and bubble away gently and the sauce should thicken enough to leave a coating on the spatula.
- Combine the dish. Add the sliced chicken, pre-cooked broccoli and penne pasta. Add about ¼ cup of the pasta water and toss everything through the sauce until well coated. Garnish with extra Parmesan and parsley.
Notes
For added flavor, you can season the chicken breast with salt, pepper, and your choice of herbs or spices before cooking. To ensure the broccoli retains its vibrant green color and texture, blanch it in boiling water for a few minutes until slightly tender, then immediately transfer it to an ice bath to stop the cooking process. Adjust the seasonings according to your taste preference. Feel free to add more garlic, Parmesan cheese, or spices to enhance the flavor profile of the dish. To make this recipe vegetarian-friendly, omit the chicken and substitute vegetable broth for a flavorful vegetarian Alfredo sauce. For a lighter version, swap out cream for light or low-fat cream or use half of the amount.