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Chicken and Broccoli Alfredo (Or Asparagus)

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“The homemade Alfredo is a must to achieve a quality dish. Some sauce tips: Always use real Parmesan cheese and grate it yourself. Canned Parmesan will result in a grainy texture in your sauce. Bring the Parmesan to room temperature by letting it sit on the counter for 15 to 20 minutes once it is shredded. Cheese that is at room temperature will melt and blend evenly, helping you attain a creamy and smooth texture to your sauce. Slowly whisk the Parmesan into the hot cream and butter mixture. Stir until it is melted and combined.”

Ingredients Nutrition


  1. Season with salt and pepper the chicken breasts strips.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and saute chicken strips in batches until cooked through and golden. Transfer chicken to bowl and keep warm.
  3. Add sliced minced garlic and red bell pepper to skillet and sauté until tender. Reduce heat to low.
  4. Add cream, 1 cup Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly. Add chicken strips and any juices in bowl to sauce.
  5. Stir in sun-dried tomatoes, and steamed broccoli florets and warm through. Season to taste with salt and pepper.
  6. To serve, arrange pasta on a large platter. Spoon chicken mixture on top and garnish with remaining Parmesan cheese.

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