Welcome to a dish that defines comfort food: Chicken and Broccoli Alfredo. Featuring tender chicken, tangy broccoli and lots of pasta smothered in thick and creamy Alfredo sauce. It’s a timeless classic that satisfies cravings and brings everyone to the dinner table.
Whether you’re planning a weeknight dinner or a special meal, this dish is a guaranteed winner. The slightly creamy sauce, the pasta cooked to perfection and the delicious chicken are like a symphony that you cannot stop itching to taste it. Welcome to make a restaurant quality meal all within your kitchen.
What is Chicken and Broccoli Alfredo?
A very famous Italian-American meal is a dish that consists of fettuccine pasta with a sauce made of creamy Alfredo. Parmesan cheese, butter and heavy cream are considered classic ingredients of sauce. The version is comprised of pan-seared chicken breast and crispy broccoli florets so it is an entire and wholesome meal.
The main trick of this recipe is its simplicity and easy gracefulness. A roasted chicken is a simple dish that may be made impressive when composed of a few major ingredients. It is the best to have a traditional pasta meal along with some proteins and vegetables.
Ingredients
The following are the ingredients that you will have to collect to prepare this tasty pasta dish. To obtain the most optimum outcome, we advise the use of freshly grated Parmesan cheese.
- Fettuccine Pasta – 1 pound
- Boneless, Skinless Chicken Breast – 1.5 pounds
- Broccoli Florets – 2-3 cups
- Butter – 4 tablespoons
- Heavy Cream – 2 cups
- Grated Parmesan Cheese – 1 cup
- Garlic, minced – 3 cloves
- Olive Oil – 2 tablespoons
- Salt – To taste
- Black Pepper – To taste
Step-by-Step Instructions
Follow these simple steps to create the perfect Chicken and Broccoli Alfredo. It is an easy process that guarantees you creamy delicious each time.
- Boil the fettuccine pasta as specified in the package till they are al dente. When there are a few minutes left until cooking is complete, put the broccoli florets into the boiling water to blanch.
- Remove the pasta and the broccoli keeping the starchy pasta water roughly in one cup. Set aside.
- Salt and pepper the chicken breasts which are cut in bit size cubes.
- Heat the olive oil in a large cast iron skillet or large skillet at medium-high heat.
- Sear the chicken pieces until they become deep brown and cooked, this should take 5 -7 minutes. Take out the chicken out of the frying pan and keep it aside.
- In same skillet melt butter over medium heat. To this, add the minced garlic and cook them until fragrant which takes about 30-60 seconds.
- Add in the heavy cream and simmer slightly. Cook it up at least a few minutes so that it starts to thicken.
- Add in the grated parmesan cheese and mix until your sauce is creamy. Season with additional salt and pepper to your liking.
- Add the boiled pasta, broccoli and cooked chicken parts to the skillet adding Alfredo sauce to them.
- Toss everything together until well-coated. Sauce: In case the sauce is too thick pour a bit of the pasta water you have set aside to achieve the consistency you want.
- Serve at once sprinkled with more Parmesan cheese and fresh parsley, should you want it.
Time Table
| Type | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
Serving Size: This recipe serves 4-6 people.
Tips and Tricks for the Perfect Alfredo
Making a flawless Chicken and Broccoli Alfredo is easy with these expert tips. These are to remember to bring your dish to the next level of amazing.
- Reserve Pasta Water: Don’t forget to save some of the water the pasta was cooked in. The starches in the water aid to emulsify the sauce so that it goes creamier and adheres to the noodle in the right manner.
- Freshly Grated Parmesan: Use a block and grate yourself–you can never have a smoother sauce this way. Anti-caking agents that are present in the pre-shredded cheeses have a tendency to make the sauce grainy.
- Don’t Overcook the Pasta: Cook your pasta until it is al dente (still has a slight bite). It will keep cooking a bit more when you add it to the hot sauce.
- Add More vegetables: Add other vegetables to this dish. Sauteed mushrooms or onions or bell peppers are great add-ins and introduce yet more flavor and nutrition.
Conclusion
This Chicken and Broccoli Alfredo recipe is a fantastic choice for a delicious and satisfying dinner. It’s a classic comfort food that is sure to become a staple in your meal rotation. Soft chicken, succulent broccoli, and creamy sauce is an excellent mix that is very difficult to resist.
We would love for you to take this recipe out to try, and see how easy it can be to create a gourmet quality pasta dish at home. If you enjoy it, please leave a comment, rate the recipe, or share it with your friends and family!
Frequently Asked Questions (FAQ)
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. It’s best to thaw it and pat it dry before adding it to the skillet. This keeps Alfredo sauce thinning out too much because of excess water.
What kind of pasta works best for Alfredo?
Alfredo goes best with fettuccine due to the wide flat noodle that has the creamy sauce kept in it. However, you can easily substitute other pasta shapes like penne, rotini, or linguine if that’s what you have on hand.
How do I store and reheat leftovers?
Store any leftover Chicken and Broccoli Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently in skillet over low heat, with a drop of milk or cream to thin sauce, and then fatten it down again.
Ingredients
- Fettuccine Pasta - 1 pound
- Boneless, Skinless Chicken Breast - 1.5 pounds
- Broccoli Florets - 2-3 cups
- Butter - 4 tablespoons
- Heavy Cream - 2 cups
- Grated Parmesan Cheese - 1 cup
- Garlic, minced - 3 cloves
- Olive Oil - 2 tablespoons
- Salt - To taste
- Black Pepper - To taste
Instructions
- Boil the fettuccine pasta as specified in the package till they are al dente. When there are a few minutes left until cooking is complete, put the broccoli florets into the boiling water to blanch.
- Remove the pasta and the broccoli keeping the starchy pasta water roughly in one cup. Set aside.
- Salt and pepper the chicken breasts which are cut in bit size cubes.
- Heat the olive oil in a large cast iron skillet or large skillet at medium-high heat.
- Sear the chicken pieces until they become deep brown and cooked, this should take 5 -7 minutes. Take out the chicken out of the frying pan and keep it aside.
- In same skillet melt butter over medium heat. To this, add the minced garlic and cook them until fragrant which takes about 30-60 seconds.
- Add in the heavy cream and simmer slightly. Cook it up at least a few minutes so that it starts to thicken.
- Add in the grated parmesan cheese and mix until your sauce is creamy. Season with additional salt and pepper to your liking.
- Add the boiled pasta, broccoli and cooked chicken parts to the skillet adding Alfredo sauce to them.
- Toss everything together until well-coated. Sauce: In case the sauce is too thick pour a bit of the pasta water you have set aside to achieve the consistency you want.
- Serve at once sprinkled with more Parmesan cheese and fresh parsley, should you want it.
Notes
- Reserve Pasta Water: Don't forget to save some of the water the pasta was cooked in. The starches in the water aid to emulsify the sauce so that it goes creamier and adheres to the noodle in the right manner.
- Freshly Grated Parmesan: Use a block and grate yourself--you can never have a smoother sauce this way. Anti-caking agents that are present in the pre-shredded cheeses have a tendency to make the sauce grainy.
- Don't Overcook the Pasta: Cook your pasta until it is al dente (still has a slight bite). It will keep cooking a bit more when you add it to the hot sauce.
- Add More vegetables: Add other vegetables to this dish. Sauteed mushrooms or onions or bell peppers are great add-ins and introduce yet more flavor and nutrition.