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Chicken Alfredo over Broccoli

This Chicken Alfredo over Broccoli has delicious creamy alfredo chicken over fresh steamed broccoli with bacon and fresh parmesan on top.

Ingredients

  • 2-3 chicken breasts
  • 1/3 cup olive oil
  • 1/3 cup white vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon grain or dijon mustard
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 8-9 cups broccoli, large stems removed (2-3 heads)
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup heavy cream
  • cups fresh parmesan cheese
  • 5-6 slices bacon (thick cut is best)

Instructions

Notes

  1. This dish has several components; though a simple dish, it helps to follow this order to have it ready in a shorter amount of time:

    1) Cook the bacon first and set aside. You can even do this the day before or in the morning.

    2) Make the chicken marinade and get the chicken marinating in the fridge while you make the broccoli and alfredo sauce. Once the sauce and broccoli are made, cook the chicken.

    3)Once it’s done you’ll have everything else ready to put the chicken on top of.

Bacon

  1. Begin by cooking the bacon. You can cook it in a pan or in the oven. I cook it in a 400 degree F oven for 15 minutes. (Less cleanup and I can cook it while preparing the other ingredients.)

  2. Heat oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil. Place bacon strips on baking sheet and bake for 15 minutes, or until crispy.

    Remove from oven and using tongs, place bacon strips onto a clean plate lined with paper towels.

    Set aside for later. Once cooled, crumble into small pieces.

Garlic Chicken

  1. Make chicken marinade by combining oil, vinegar, minced garlic, mustard, italian seasoning, garlic powder, and salt. Whisk together.

    Pour over chicken and marinate for 30 minutes, up to overnight, in an airtight container or ziploc bag.

  2. When ready to cook chicken, heat a large skillet or saucepan to medium-high heat. Using tongs, remove chicken breasts from marinade and sear in pan.

    Sear both sides for 4-5 minutes until golden brown. Then pour the remaining marinade into the pan, turn heat down to medium low, and simmer for 10-15 minutes in marinade until chicken is cooked through.

  3. Remove from heat and let rest on a cutting board for 5 minutes before slicing.

    Slice chicken.

Alfredo Sauce

  1. While chicken is marinating, you can make the alfredo. Then it has a little time to thicken while you cook the chicken.

  2. In a small saucepan over medium heat, add the butter.

    Melt butter then add the heavy cream, whisking well.

  3. Continue whisking until mixture is warm and simmering.

    Then add parmesan cheese and whisk until the cheese is incorporated. Remove from heat and set aside.

Broccoli

  1. In a large pan on the stove or bowl in the microwave, steam broccoli for about 8 minutes until cooked through and soft. Be sure to watch it to make sure it doesn’t overcook and become too soft.

Assembly

  1. Add cooked broccoli to a serving dish.

    Top with sliced chicken.

  2. Pour the alfredo sauce over the chicken and broccoli, generously coating the chicken.

    Top with crumbled bacon and fresh parm. Also a little black pepper tastes great.

  3. You can keep this dish warm in the oven or serve immediately. Enjoy!

Recipe Notes

  • 2-3 chicken breasts
  • ⅓ cup olive oil
  • ⅓ cup white vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon grain / dijon mustard
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 8-9 cups of broccoli (2-3 heads, large ends chopped off)
  • ½ cup (1 stick) unsalted butter
  • 1 cup heavy cream
  • 2 ½ cups fresh parmesan cheese (not the dry kind)
  • 5-6 slices bacon (thick cut is best)