Good morning, friends! Today I am sharing one of my hubby's favorite meals! Grilled Chicken & Broccoli Penne Alfredo! This Alfredo sauce is OUT OF THIS WORLD GOOD! The secret is: THERE IS NO GARLIC!?!?!?! Can you even imagine a world where I LEAVE OUT THE GARLIC??? Hear me out! The minced shallot in this recipe kicks this up a notch! It adds a depth of flavor that Alfredo sauce made with garlic just can't accomplish! Years ago, I tried all kinds of Alfredo sauce recipes (which of course, included garlic) and I never could get it QUITE right. I finally tried an Emeril Lagasse Alfredo sauce recipe that used a minced shallot instead, and never made it a different way again!
This recipe is super easy to throw together, especially if using leftover grilled chicken! We serve it with a Salad with Creamy Roasted Garlic Dressing and some Ranch Garlic Bread! <---See! We still get our garlic fix ;-)
Grilled Chicken & Broccoli Alfredo
6 Tbsp unsalted butter
1 shallot, minced
1 cup heavy cream1 cup grated parmesan, (the kind in the green can)
1/2 tsp salt
1/4 tsp black pepper
parsley for garnish
12 oz, penne pasta
1 head of broccoli, cut into florets
marinated & grilled Chicken Breast, sliced (We use this marinade)
Cook the penne in a pot of boiling, salted water until al dente, when there is 4 minutes left for the pasta to cook, add the broccoli florets to the boiling pasta water. Drain in a colander but reserve 1/4 cup of the pasta water. While the pasta is cooking, melt the butter in a medium sauce pan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Reduce heat to medium and continue cooking, stirring often, until sauce has reduced slightly, about 5 minutes. Remove from the heat and add the parmesan cheese, salt, pepper and the reserved cooking liquid, stir. Toss the pasta and broccoli in the sauce. Plate the pasta and broccoli and top with the sliced chicken breast. ENJOY!