Ingredients
for 2 servings
-
2 tablespoons canola oil - 2 boneless, skinless chicken breasts, diced
-
½ teaspoon salt -
½ teaspoon pepper - 2 cloves garlic, chopped
-
2 cups broccoli floret (500 g) -
2 cups milk (470 mL) -
1 cup shredded parmesan cheese (110 g) -
¼ cup fresh parsley, chopped (10 g) - 4 strips bacon, cooked, crumbled
-
½ lb spaghetti, cooked (225 g)
Preparation
Under 30 min
- Heat oil in a pot over medium-high heat.
- Cook the chicken with the salt and pepper.
- Add the garlic and broccoli, cooking for 1-2 minutes.
- Add the milk, parmesan, parsley, and bacon, bringing to a boil.
- Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
- Enjoy!
Tips
1 of
3
-
Marie Grammer
Photo is sauce only...After reading the reviews I opted to use evaporated milk instead of regular. Also, because parmesan cheese is so expensive and I made a family sized portion, I used half parmesan and half chive and onion cream cheese. It was delicious and the sauce consistency was perfect!
1 month ago Helpful (4) -
Taylor McLean
I loved this recipe! I would use a heavier cream next time or use less milk since it was very watery, but otherwise it was great! Totally making it again!
2 months ago Helpful (4) -
Rachel Brooks
My very picky family loved this! I added a bit more cheese but other than that it was great.
3 months ago Helpful (4) -
Ashley Helmreich
Doubled the cheese but the sauce still seemed a little too milky. Maybe use less than 2 cups milk? 🤷🏻♀️ Regardless, Alfredo is always a win. So is bacon. 😋😋👏🏻
3 months ago Helpful (3)
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