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Chicken Alfredo Tagliatelle with Broccoli and Sweet Peas

Servings 4
Author Emily @ Zen & Spice

Ingredients

  • 1 lb tagliatelle pasta
  • 4 cups broccoli chopped
  • 2 cups sweet peas
  • 2 Tbsp butter
  • 1 chicken breast diced
  • salt + pepper
  • 4 slices of bacon cooked and chopped

For the sauce

  • 4 Tbsp butter
  • 2 cups 2% reduced fat milk
  • 1 cup half and half
  • salt + pepper
  • 1 tsp minced garlic
  • 1/2 tsp onion powder
  • 1 1/2 cups shaved parmesan cheese

Instructions

  1. Cook the tagliatelle according to package directions, adding the broccoli and peas in the last 3 minutes of cooking. Drain and set aside.
  2. Meanwhile, melt 2 Tbsp butter in a skillet over medium heat. Add the diced chicken and cook for 5 to 6 minutes, seasoning with salt and pepper, cooking until the chicken is cooked through. Transfer the chicken to a plate and set aside.
  3. Combine the remaining 4 Tbsp of butter with the milk and half and half in a large saucepan over medium-low heat. Heat until the butter is melted, then add the salt and pepper (to taste), minced garlic and onion powder. Stir in the parmesan cheese until the cheese is melted. Add the chicken and half of the bacon. Sauce will thicken over time.
  4. Toss the drained pasta, broccoli and peas with the chicken sauce mixture. Divide onto four plates. Top with additional shaved parmesan, remaining bacon, and fresh cracked pepper.

Recipe Notes

Adapted from The Dairy Good Cookbook