Fusilli with "Pretty Fly for a White Sauce" Alfredo
Fusilli with "Pretty Fly for a White Sauce" Alfredo
Yields: 2 servings
Ingredients:
- 1 package Pasta Queen Fusilli (10 oz)
- 1 container Pasta Queen "Pretty Fly for a White Sauce" Alfredo (12 oz)
- 1 large chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 slices thick-cut bacon, cooked and crumbled (optional but highly recommended)
- 1 tablespoon olive oil
- ¼ cup freshly grated Parmesan
- 2–3 tablespoons reserved pasta water
- 2 tablespoons toasted breadcrumbs
- Fresh parsley, chopped (optional)
- Fresh cracked black pepper
Method:
- Preheat your oven to 425°F.
- Toss the broccoli with the olive oil, salt, and pepper. Roast for 15–18 minutes, until tender with lightly browned edges.
- While the broccoli roasts, season the chicken with salt and pepper.
- Cook in a skillet over medium-high heat for 5–7 minutes, until golden and cooked through. Set aside
- Gently warm the Alfredo sauce in a large skillet over medium-low heat, stirring occasionally.
- Do not let the sauce boil, as high heat can cause cream sauces to separate.
- Bring a large pot of generously salted water to a boil.
- Cook the fresh fusilli for 2–4 minutes, or until al dente.
- Reserve ¼ cup of the pasta water before draining.
- Add the cooked pasta, chicken, and roasted broccoli to the skillet with the Alfredo sauce.
- Toss gently, adding a splash of reserved pasta water if needed until the sauce is smooth and coats the pasta evenly.
- Stir in half of the Parmesan.
- Divide between two bowls.
- Top with the remaining Parmesan, toasted breadcrumbs, crumbled bacon, chopped parsley, and freshly cracked black pepper.
Chef's Tip
The roasted broccoli adds a little sweetness, the chicken makes it a satisfying meal, and the toasted breadcrumbs bring a delicious crunch that takes this comforting pasta to the next level.