Description
Chicken and Broccoli Alfredo Pasta
Ingredients:
8 oz rigatoni pasta
2 chicken breasts, cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 cups broccoli florets
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
Fresh parsley for garnish
Instructions:
1. Cook pasta according to package instructions, drain, and set aside. 2. In a skillet, heat olive oil over medium heat, add chicken, season with salt, black pepper, and Italian seasoning, and cook until golden brown. Remove and set aside. 3. In the same skillet, sauté broccoli and garlic for 3 minutes. 4. Pour in heavy cream and Parmesan cheese, stirring until smooth. 5. Add cooked pasta and chicken, tossing to coat in the Alfredo sauce. 6. Garnish with fresh parsley and serve hot.
#ChickenAlfredo #BroccoliPasta
Step-by-Step Guide
1. Prep and Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set it aside.
2. Season and Cook the Chicken: While the pasta cooks, pat the cubed chicken breasts dry. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
3. Sauté the Vegetables: In the same skillet, add the broccoli florets and minced garlic. Sauté for 3-4 minutes until the broccoli is bright green and tender-crisp, and the garlic is fragrant.
4. Create the Alfredo Sauce: Reduce the heat to medium-low. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Stir in red pepper flakes if using.
5. Combine Everything: Add the drained pasta and cooked chicken back to the skillet with the sauce. Toss everything thoroughly to coat. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Finish and Serve: Remove from heat. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese before serving immediately.
Serving Suggestions
This rich and creamy pasta is a complete meal on its own. For a restaurant-style presentation, serve it in a shallow bowl with a side of warm, crusty garlic bread to soak up the extra sauce. A simple side salad with a light vinaigrette helps balance the dish’s richness. For a wine pairing, choose a crisp white like Pinot Grigio or a light Chardonnay.
How-to Summary
Cook pasta and sauté seasoned chicken. In the same pan, cook broccoli and garlic. Create a simple sauce with cream and Parmesan, then combine all elements in the skillet. Toss to coat, garnish, and serve hot for a quick, creamy, and satisfying dinner.
Frequently Asked Questions
Can I use a different pasta? Absolutely. Fettuccine, penne, or farfalle all work well. Choose a shape that holds sauce effectively.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be thinner. You can also use a light cream cheese alternative.
Can I add other vegetables? Yes. Sliced mushrooms, sun-dried tomatoes, or spinach are excellent additions. Add spinach at the very end until just wilted.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to revive the sauce.
Is pre-grated Parmesan okay to use? Freshly grated Parmesan melts more smoothly and has better flavor. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
Common Mistakes to Avoid
- Overcooking the Broccoli: Sauté just until tender-crisp to avoid mushy florets.
- High Heat for the Sauce: Always simmer cream sauces on medium-low to prevent curdling or separating.
- Skipping Pasta Water: The starchy reserved water is key for adjusting sauce consistency and helping it cling to the pasta.
- Using Cold Chicken: Let the cooked chicken come to room temperature before adding it back to the sauce to maintain even heat.
Conclusion
This Chicken and Broccoli Alfredo Pasta is the epitome of a reliable, comforting weeknight meal that feels indulgent. By following the detailed steps and tips, you can avoid common pitfalls and achieve a perfectly creamy, restaurant-quality dish at home. Its versatility with ingredients and straightforward process makes it a recipe you’ll return to again and again for a guaranteed crowd-pleaser.