Description
Chicken and Broccoli Alfredo
Ingredients:
For the pasta:
12 oz (340 g) fettuccine or pasta of choice
Salt for boiling water
For the chicken:
2 large chicken breasts, cubed
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
For the sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1 ¾ cups heavy cream
1 cup freshly grated Parmesan cheese
1 cup steamed broccoli florets
Salt and pepper to taste
Instructions:
1. Cook the pasta:
Boil water in a large pot, add a generous amount of salt, and cook the pasta according to package instructions. Reserve ½ cup of pasta water and drain.
2. Cook the chicken:
Season the chicken cubes with garlic powder, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden and fully cooked (about 5-7 minutes). Remove and set aside.
3. Prepare the Alfredo sauce:
In the same skillet, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
Add heavy cream and bring to a gentle simmer. Cook for 2-3 minutes.
Gradually stir in Parmesan cheese until the sauce is creamy and smooth. Season with salt and pepper.
4. Combine everything:
Add the cooked pasta, chicken, and steamed broccoli to the sauce. Toss until well combined. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, to reach the desired consistency.
5. Serve:
Garnish with freshly chopped parsley and additional Parmesan cheese if desired.
Step-by-Step Guide
1. Prep Ingredients: Cube chicken, mince garlic, grate Parmesan, and cut broccoli into florets. Having everything ready is key for this fast-paced recipe.
2. Start Pasta & Broccoli: Begin boiling salted water for pasta. In the last 3-4 minutes of the pasta’s cook time, add the broccoli florets directly to the pot to steam. Drain both together, reserving ½ cup of the starchy water.
3. Cook Chicken: Season chicken and cook in a large skillet until golden and the internal temperature reaches 165°F. Remove to a plate.
4. Build Sauce: In the same skillet, make the Alfredo sauce. The key is to keep the heat at a gentle simmer after adding the cream to prevent scalding. Whisk constantly while gradually adding the cheese to ensure a smooth, lump-free sauce.
5. Combine & Finish: Return the cooked chicken, pasta, and broccoli to the skillet with the sauce. Toss everything over low heat until heated through and evenly coated, using reserved pasta water to loosen the sauce as needed.
Serving Suggestions
Serve this rich dish immediately for the best texture. Pair it with a light, crisp side salad with a vinaigrette dressing to cut through the creaminess. For a restaurant-style touch, garnish with extra grated Parmesan, red pepper flakes, and a sprinkle of fresh parsley or chopped chives. Crusty garlic bread is the perfect companion for soaking up any extra sauce.
How-to Summary
Boil pasta, steaming broccoli in the same pot at the end. Cook seasoned chicken cubes in a skillet and set aside. In the same pan, create a creamy Alfredo sauce by simmering butter, garlic, and heavy cream before whisking in Parmesan. Combine drained pasta, broccoli, chicken, and sauce, thinning with pasta water if needed. Serve hot with garnishes.
Frequently Asked Questions
Can I use milk instead of heavy cream? For a true Alfredo consistency, heavy cream is necessary. Milk will not thicken properly and will result in a thin, less rich sauce.
How do I prevent my sauce from becoming grainy? Graininess occurs if the heat is too high when adding the cheese, causing it to seize. Always keep the sauce at a low simmer and add freshly grated cheese off the direct heat, whisking continuously.
Can I make this ahead of time? This dish is best served fresh. The sauce can thicken and the pasta can become soft upon reheating. If necessary, store components separately and combine gently with a splash of cream when reheating.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a small splash of milk or cream to loosen the sauce, stirring frequently. Avoid the microwave, which can make the sauce separate.
Can I use frozen broccoli? Yes. Thaw and pat it dry thoroughly before adding to the dish to prevent excess water from diluting your creamy sauce.
Common Mistakes to Avoid
- Using pre-grated cheese: It contains anti-caking agents that prevent it from melting smoothly, leading to a grainy sauce. Always grate your own Parmesan.
- Overcooking the garlic: Sauté minced garlic just until fragrant (about 30-60 seconds). Burnt garlic will make the sauce bitter.
- Adding cold cheese to a hot sauce: Let the grated cheese come to room temperature before adding it to help it incorporate seamlessly.
- Skipping the pasta water: The starchy reserved water is essential for adjusting sauce consistency and helping it cling to the pasta.
Conclusion
This Chicken and Broccoli Alfredo is a classic, comforting dish that proves a restaurant-quality meal is easily achievable at home. By following the detailed steps, avoiding common pitfalls, and using quality ingredients like fresh Parmesan, you’ll create a creamy, satisfying pasta that’s sure to become a family favorite. Remember to balance its richness with a fresh side and enjoy it immediately for the ultimate dining experience.