Ingredients
Pasta & protein
4 lb rigatoni (or penne/ziti)
5 lb chicken breast, cut into bite-size chunks
3 tbsp olive oil
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
1 tsp paprika
Veg
2½–3 lb broccoli florets (bite-sized)
Alfredo sauce
3 cups butter
12 cloves garlic, minced
6 cups heavy cream
3½–4 cups freshly grated Parmesan
2 tsp Italian seasoning
Salt & pepper to taste
Optional boosts
Red pepper flakes 🌶️
Extra Parmesan for topping
Splash of pasta water to loosen sauce
Instructions
Cook pasta Boil in well-salted water until just al dente.
Add broccoli in the last 2 minutes, drain together.
Cook chicken Heat oil in a large skillet or roasting pan.
Season chicken and sear until golden and cooked through. Remove.
Make sauce In a very large pot:
Melt butter
Sauté garlic 30–60 seconds
Add cream + seasoning, simmer 5 minutes
Stir in Parmesan slowly until smooth and thick
Combine Add pasta, broccoli, and chicken to sauce.
Toss gently. Adjust thickness with pasta water if needed.
Finish Taste and adjust salt/pepper. Top with more cheese 😍
🧊 Storage & Meal Prep
Keeps 4–5 days refrigerated
Freezes okay (best if slightly under-sauced)
Reheat gently with a splash of milk or cream
🔁 Easy Variations
Lighter: Half cream + half milk
Low-carb: Swap pasta for roasted cauliflower
Extra protein: Add shrimp or bacon
Spicy: Cajun seasoning instead of Italian
Final verdict?
EAT. Then eat again. 😄
Want me to:
Turn this into a baked casserole
Make it slow-cooker friendly
Scale it for 30–50 people
Or adapt it low-carb / keto-ish
0 comments:
Post a Comment