Chicken and Broccoli Alfredo

By Nanatimesthree

Ingredients

• 8 ounces dry fusilli pasta (but any curly pasta will work)
• 3 cups frozen broccoli florets, cut small
• 1 cup heavy cream
• 3 tablespoons unsalted butter, cubed
• 1 cup grated Parmesan
• 1 teaspoon minced lemon zest
• 2 cups shredded cooked chicken
• Salt, black pepper, and nutmeg to taste
• Lemon zest

Preparation

Step 1

Cook pasta in a pot of boiling salted water according to package directions. Add broccoli to pot during the last minute of cooking time. Reserve 1/2 cup pasta water, then drain pasta and broccoli.

Heat cream and butter in a large skillet over low, stirring, until butter is melted. Stir in Parmesan and minced zest; increase heat to medium-low.

Stir in chicken, pasta, and broccoli, and heat through. Add pasta water until sauce is desired consistency; season with salt, pepper, and nutmeg. Garnish each serving with additional zest.