Chicken Broccoli Alfredo

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta. About 4 minutes before it reaches al dente (per the package), add the broccoli florets and cook together with the pasta. Reserve 1 cup of the pasta water (don’t forget!), then drain and set aside.
2. Meanwhile, melt 1 tablespoon of the butter in a Dutch oven or similar large, deep pot over medium-high heat. Once it melts, add the chicken, Italian seasoning, ½ teaspoon of the salt, and the pepper. Cook, stirring periodically, until the chicken is cooked through, about 4 minutes. Remove to a plate.
3. Heat the remaining 3 tablespoons butter over medium. Once it melts, stir in the garlic, then sprinkle the flour over the top. Cook, stirring constantly, for 1 to 2 minutes, until the white bits of flour completely disappear and the mixture looks dark golden.
4. Slowly pour in the milk, pausing to whisk as you go to dissolve any lumps. Bring to a steady simmer. Let simmer, stirring often and scraping a wooden spoon along the bottom of the pot to keep the sauce from sticking, until the sauce is reduced, about 3 minutes.
5. Stir in the Parmesan and remaining 1/4 teaspoon salt until smooth.
6. Add the chicken back to the pot, along with the drained pasta and broccoli. Stir gently to combine. If the sauce is too thick, add the reserved pasta water as needed to loosen it (I let my sauce reduce quite a bit initially and used almost the full cup of water). Taste and adjust seasoning as desired (I like a little more black pepper). Serve hot, with additional Parmesan sprinkled on top.