This might be the quickest and simplest way to make chicken alfredo without compromising on taste. And to make it even better, it is all cooked in one dish!
3 In a skillet over medium high heat, begin heating your oil
0 Add breadcrumbs and 1/2 cup parmesan cheese to a small bowl
1 Whisk egg in another small bowl
2 Take each chicken breast and coat it in the egg wash, then the breadcrumbs
4 Once your oil is hot, add the breaded chicken to the skillet. The oil should bubble once the chicken is added. If it doesn't, remove the chicken and let the oil heat up a little longer
5 Cook for 4 minutes on each side, or until an internal temp of 165f
6 Once cooked, remove the chicken and set aside
7 To the same skillet, add minced garlic and your chopped onion. Cook until the onion is translucent, about 4 minutes
8 Slowly pour in whole milk and broth
9 Bring to a simmer
10 Season however your prefer. I like garlic powder and onion powder
11 Add chopped broccoli and dry pasta
12 Make sure the pasta is fully covered by the liquid
13 Turn the heat to medium low
14 Cover and cook for 10 minutes
15 Uncover and stir, then cover it back up and cook for an addition 5 minutes
16 After 15 total minutes of cooking, uncover and add heavy cream and remaining parmesan cheese
17 Mix well
18 Plate and top each plate with sliced chicken
