Description
Grilled Chicken & Broccoli Alfredo Pasta
Ingredients:
For the chicken:
2 boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
For the pasta:
250g penne pasta
1 cup broccoli florets
For the Alfredo sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
For garnish:
Fresh parsley, chopped
Extra Parmesan cheese
Instructions:
Cook penne pasta according to package instructions, adding broccoli in the last 2 minutes of boiling. Drain and set aside. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a grill pan and cook chicken for 5-6 minutes per side until golden and cooked through. Slice into strips. In a separate pan, melt butter and sauté minced garlic for 30 seconds. Pour in heavy cream, then stir in Parmesan cheese, salt, pepper, and Italian seasoning. Let simmer until thickened. Toss pasta and broccoli in the Alfredo sauce. Serve with sliced grilled chicken on top. Garnish with fresh parsley and Parmesan cheese.
Step-by-Step Guide
1. Prep the Chicken: Pat chicken breasts dry. Drizzle with olive oil and rub the salt, pepper, garlic powder, and Italian seasoning evenly over both sides.
2. Cook Pasta & Broccoli: Bring a large pot of salted water to a boil. Add penne and cook as per package directions. Two minutes before the pasta is done, add the broccoli florets directly to the boiling water. Drain both together and set aside.
3. Grill the Chicken: Heat a grill pan or skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
4. Make the Alfredo Sauce: In a large saucepan or the empty pasta pot, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
5. Finish the Sauce: Gradually whisk in the grated Parmesan cheese until melted and smooth. Stir in salt, pepper, and Italian seasoning. Let the sauce simmer for 2-3 minutes until it thickens slightly.
6. Combine and Serve: Add the drained pasta and broccoli to the Alfredo sauce, tossing to coat evenly. Divide among plates, top with sliced grilled chicken, and garnish with fresh parsley and extra Parmesan.
Serving Suggestions
This rich pasta dish pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the creaminess. For a touch of acidity, serve with a lemon wedge. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a wine pairing, choose a crisp white like Pinot Grigio or a light Chardonnay.
How-to Summary
Boil pasta, adding broccoli at the end. Season and grill chicken until cooked through. For the sauce, sauté garlic in butter, add cream and Parmesan, then simmer until thickened. Combine pasta and broccoli with the sauce, top with sliced chicken, and garnish.
Frequently Asked Questions
Can I use a different pasta? Absolutely. Fettuccine is a classic Alfredo choice, or try rigatoni or farfalle. Just adjust cooking times accordingly.
How can I make this dish lighter? Substitute half-and-half or whole milk for heavy cream, though the sauce will be thinner. You can also use grilled shrimp instead of chicken.
My sauce is too thin. How do I thicken it? Let it simmer a bit longer to reduce. For a quick fix, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I prepare any components ahead? Yes. Grill and slice the chicken, and chop the broccoli ahead of time. The sauce is best made fresh, but can be gently reheated.
Why did my cheese clump in the sauce? This happens if the heat is too high. Always add grated Parmesan to a simmering (not boiling) cream base off direct heat, and whisk continuously.
Common Mistakes to Avoid
- Overcooking the broccoli. Adding it in the last 2 minutes of pasta boiling ensures it stays bright green and crisp-tender.
- Using pre-grated Parmesan from a canister. It contains anti-caking agents that prevent smooth melting. Freshly grated cheese is essential.
- Adding cheese to a boiling sauce, which causes separation and a grainy texture.
- Not letting the grilled chicken rest before slicing, which leads to dry meat as the juices escape.
- Underseasoning. Taste the Alfredo sauce and adjust seasoning before combining with the pasta.
Conclusion
This Grilled Chicken & Broccoli Alfredo Pasta combines simple, flavorful techniques for a restaurant-quality meal at home. Mastering the creamy, lump-free sauce and perfectly grilled chicken transforms basic ingredients into a comforting and impressive dish. With the provided tips to avoid common pitfalls, you can confidently create a balanced, delicious dinner that’s sure to become a regular in your recipe rotation.