Chicken & Broccoli Teriyaki Alfredo Recipe
Grilled chicken & broccoli tossed with penne pasta in a rich teryaki-alfredo sauce.
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Ingredients
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Main Ingredients
Teriyaki-Alfredo Sauce
Method
Pasta and Chicken Preparation
- 1
Cook the Penne Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Grill the Chicken
Season the chicken breasts with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until cooked through and juices run clear. Remove from the grill, allow to rest for a few minutes, then slice into strips.
- 3
Blanch the Broccoli
In a separate pot, bring water to a boil. Add the broccoli florets and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
Sauce Preparation
- 4
Make the Teriyaki-Alfredo Sauce
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream while stirring continuously. Add soy sauce, brown sugar, and stir until combined. Bring the mixture to a gentle simmer.
- 5
Add Cheese and Seasonings
Gradually whisk in the grated Parmesan cheese until smooth and creamy. Season with salt, black pepper, and red pepper flakes to taste, stirring well to combine.
Combine and Serve
- 6
Combine Ingredients
Add the cooked penne pasta, grilled chicken, and blanched broccoli to the sauce. Toss everything together until well coated in the teriyaki-alfredo sauce.
- 7
Serve
Serve immediately while hot, garnished with additional Parmesan cheese and red pepper flakes if desired.
