Last Updated on January 31, 2025
Get dinner on the table in minutes with this family-friendly favorite, using ButcherBox’s Fully Cooked Organic Diced Seared Chicken Breast. No milk or heavy cream? No problem! This easy-prep alfredo sauce just requires butter & grated parmesan cheese.
Preparing this dish with raw chicken breasts? Follow these modifications:
- Prepare the Chicken: Ensure chicken breasts are fully thawed and pat them dry with paper towels to remove excess moisture.
- Seasoning: Lightly season both sides of the chicken breasts with salt and pepper to taste. You can also add a touch of garlic powder or Italian seasoning for extra flavor.
- Cooking Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts.
- Cook the chicken breasts for 6-7 minutes on one side, then flip and cook for another 5-6 minutes on the other side, or until the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the thickness of the chicken breasts.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before cutting it into cubes or slices. This rest period allows the juices to redistribute throughout the chicken, making it juicier.
Easy Chicken Broccoli Alfredo Pasta Recipe
Ingredients
- 12 oz ButcherBox Organic Diced Seared Chicken Breast
- 4 cups rotini or other dried pasta
- 3 cups broccoli florets fresh or frozen
- 12 tbsp unsalted butter, cut into cubes (room temperature) 1 1/2 sticks
- 2 cups freshly-grated parmesan
- 2 tbsp olive oil
- salt + pepper to taste
Instructions
- Bring a pot of water to boil and cook the pasta according to the instructions on the label (10-12 minutes). Remove the pasta from the heat and strain it, reserving one cup of pasta water for the alfredo sauce. Set the pasta aside in its final serving bowl.
- While the pasta is cooking, add 3/4 cups of water to the bottom of a large skillet. Add the broccoli in an even layer and cover your skillet with a lid or loosely tent it with a piece of foil. Cook (steam) the broccoli on medium-high until it turns bright green (about 6 minutes). Remove the cooked broccoli from the skillet and combine it with the cooked pasta.Wipe the skillet dry.
- Add 2 tablespoons of olive oil into the same large skillet and pan fry the diced chicken breast for 2-3 minutes per side over medium heat until it's heated through. Transfer the chicken to the same serving bowl containing the cooked pasta and broccoli. Add the butter and grated parmesan.Using tongs, combine the mixture, adding reserve pasta water as needed to create a creamy sauce. Season with salt and pepper. Serve immediately.
Notes
Michelin-trained and meat-obsessed, Chef Jason McKinney is all about bold flavors, fire, and making cooking crazy delicious. With a background in fine dining and a passion for hospitality, he’s dedicated to bringing people together through unforgettable culinary experiences, education, and high-quality ingredients. When he’s not leading ButcherBox cooking classes or perfecting the perfect steak, he’s training for his annual Ironman—because balance, right?
