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This creamy Alfredo chicken and broccoli pasta is my go to for a quick weeknight meal that feels incredibly special without requiring hours in the kitchen. It’s a complete, satisfying dinner in one bowl, combining tender chicken, crisp vegetables, and pasta in a velvety, homemade sauce that blows the jarred stuff out of the water.
I first threw this together on a hectic Tuesday when I had no real plan for dinner, using just what I had on hand. It was such a huge hit that it immediately earned a permanent spot in our family’s meal rotation.
Ingredients
- Boneless skinless chicken breasts: two of them provide the lean protein that makes this a full meal
- Olive oil: just a tablespoon to get a beautiful golden sear on the chicken
- Salt and pepper: to taste the foundational seasonings that enhance all the other flavors
- Garlic powder and paprika: about a half teaspoon of each for seasoning the chicken with a warm savory crust
- Penne or ziti pasta: ten ounces of a sturdy pasta shape that holds onto the creamy sauce beautifully
- Fresh broccoli florets: two cups add a pop of color and a fresh bite choose florets that are bright green and firm
- Unsalted butter: two tablespoons creates the rich base for the sauce and helps sauté the garlic perfectly
- Fresh garlic: three cloves minced provide the aromatic punch essential to any good Alfredo
- Heavy cream: one and a half cups this is the key to an authentically rich and velvety sauce
- Freshly grated Parmesan cheese: one cup please grate your own it melts much better than the pre shredded kind and makes all the difference
- Nutmeg: just a quarter teaspoon is the secret ingredient that adds a subtle warmth and depth to the cream sauce
- Reserved pasta water: about a quarter cup this starchy water is magic for emulsifying the sauce and getting the perfect consistency
- Fresh chopped parsley: for a fresh vibrant garnish that cuts through the richness
Step-by-Step Instructions
- Cook the Pasta and Broccoli:
- Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to the package directions until it’s just al dente, meaning it still has a slight bite. In the final two to three minutes of the pasta's cooking time, drop the fresh broccoli florets right into the pot. This little trick blanches them perfectly so they stay crisp tender and bright green. Before you drain, carefully scoop out and reserve about a quarter cup of the starchy pasta water, then drain the pasta and broccoli together in a colander.
- Sear the Chicken:
- While the pasta is cooking, pat the chicken breasts completely dry with a paper towel, which is crucial for getting a nice brown crust. Season them generously on all sides with salt, pepper, garlic powder, and paprika. Heat the olive oil in a large, heavy skillet over medium heat. Once the oil shimmers, carefully place the chicken in the skillet. Let it cook undisturbed for about five to six minutes per side, until it's golden brown and cooked all the way through. Remove the chicken from the pan and set it on a cutting board to rest for a few minutes. This step is so important to keep the juices inside.
- Build the Alfredo Sauce:
- Using the same skillet, reduce the heat to medium low and melt the butter. Add the minced garlic and cook, stirring constantly, for about thirty seconds until you can smell its wonderful aroma. Be very careful here as garlic can burn in an instant. Pour in the heavy cream, stirring to scrape up any tasty browned bits from the chicken off the bottom of the pan. Let it come to a gentle simmer for three to four minutes to slightly thicken. Gradually sprinkle in the freshly grated Parmesan cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Season with salt, pepper, and a little bit of nutmeg.
- Bring It All Together:
- Add the cooked pasta and broccoli directly into the skillet with your beautiful Alfredo sauce. Use tongs to toss everything together gently, making sure every single piece is coated in creamy goodness. If the sauce seems a bit too thick, this is where your reserved pasta water comes in. Add a tablespoon at a time, tossing until the sauce reaches a perfect consistency that clings to the pasta. Slice the rested chicken against the grain and arrange it on top of the pasta.
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My favorite part of this recipe is the moment the freshly grated Parmesan hits the warm cream. Watching it melt into a velvety, luxurious sauce is pure kitchen magic. It’s a simple step that turns a few basic ingredients into something my whole family cheers for.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Cream based sauces can sometimes separate when reheated, but it’s easy to fix. The best way to reheat this dish is gently in a skillet over low heat. Add a splash of milk or cream and stir until the sauce becomes smooth and creamy again and the pasta is warmed through.
Easy Ingredient Swaps
Don’t be afraid to make this recipe your own. You can easily substitute the chicken with sautéed shrimp or even leftover rotisserie chicken for a shortcut. If broccoli isn’t your favorite, try using fresh spinach stirred in at the end until it wilts, or blanched asparagus or peas. For a lighter sauce, you can use half and half instead of heavy cream, but be aware it won’t be quite as thick or rich.
Perfect Serving Suggestions
Because this pasta is so rich and satisfying, I love to serve it with something light and fresh on the side. A simple green salad with a zesty lemon vinaigrette is the perfect contrast to cut through the creaminess. Some warm, crusty garlic bread is also a must have for mopping up every last bit of that incredible Alfredo sauce from the plate.
Frequently Asked Questions
- → Can I use a different type of pasta?
Absolutely! Penne or ziti are recommended, but feel free to use your favorite pasta shape, such as fettuccine, spaghetti, or even rotini. Just adjust the cooking time according to the package directions.
- → Can I make this dish vegetarian?
Yes! Simply omit the chicken. Consider adding sautéed mushrooms, spinach, or roasted bell peppers for extra flavor and nutrients.
- → How do I prevent the Alfredo sauce from becoming too thick?
If the sauce becomes too thick, gradually add a little of the reserved pasta water until it reaches your desired consistency. The starch in the pasta water will help to thin the sauce without making it watery.
- → Can I use pre-cooked chicken?
Yes, using pre-cooked chicken, like rotisserie chicken, can save time. Simply shred or slice the chicken and add it to the skillet during the last few minutes of cooking to warm it through.
- → How long will leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to loosen the sauce.
- → Can I freeze this pasta dish?
Freezing is not recommended, as the sauce may separate upon thawing and the pasta texture may change. It's best enjoyed fresh!