A delightful creamy chicken broccoli Alfredo made with giant Colonne Pompei pasta. This dish features sautéed chicken and broccoli, combined with a rich and creamy Alfredo sauce, perfect for a comforting meal.
1: Sauté broccoli in olive oil with salt and pepper until softened and set aside.
2: Slice chicken into strips, season with salt and pepper and cook in olive oil and butter until golden; set aside.
3: Add Colonne Pompei pasta into boiling salted water and cook until al dente.
4: Melt butter and cook garlic until translucent; add flour and stir until you have a smooth paste.
5: Slowly incorporate heavy whipping cream and milk; add Parmigiano Reggiano.
6: Bring pasta, broccoli, and chicken into the pan; stir to combine; finish with more Parmigiano Reggiano and black pepper, then enjoy!
