Easy Chicken and Broccoli Alfredo

In our home, weeknights can be a whirlwind. Between school runs, after-school activities, and just generally trying to keep up with the pace of life, dinner often feels like it needs to magically appear on the table. That’s why recipes that are both quick and satisfying are absolute gold. This Easy Chicken and Broccoli Alfredo has become a true staple in our rotation, and for very good reason. It’s the kind of dish that brings smiles to faces, even on the busiest of evenings. The creamy, cheesy Alfredo sauce blankets perfectly cooked pasta, tender chicken, and vibrant broccoli florets, creating a symphony of flavors and textures that is simply irresistible. Even my pickiest eater, who is usually suspicious of anything green, devours the broccoli in this dish! It’s become a guaranteed crowd-pleaser, and I’m so excited to share this recipe with you so you can experience the same weeknight dinner success. Get ready to enjoy a comforting, delicious, and surprisingly easy meal that will quickly become a family favorite in your own home too.

Ingredients

• Chicken Breast: 1.5 lbs, boneless, skinless, cut into bite-sized pieces. Provides lean protein and a hearty base for the dish.
• Broccoli Florets: 1 large head, cut into bite-sized florets. Adds vibrant color, essential nutrients, and a slight crunch.
• Fettuccine Pasta: 1 pound. The classic pasta choice for Alfredo, its wide surface area perfectly holds the creamy sauce.
• Heavy Cream: 2 cups. The foundation of a rich and decadent Alfredo sauce, providing creamy texture and flavor.
• Butter: 1/2 cup (1 stick), unsalted. Adds richness and flavor to the sauce base.
• Garlic: 4 cloves, minced. Infuses the Alfredo sauce with aromatic and savory notes.
• Parmesan Cheese: 1 cup, freshly grated. The key ingredient for authentic Alfredo flavor, adding salty, nutty, and umami richness.
• Salt: 1 teaspoon, or to taste. Enhances the flavors of all ingredients and balances the richness.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a subtle spice and depth of flavor to the sauce.
• Olive Oil: 2 tablespoons. Used for sautéing the chicken and garlic, preventing sticking and adding flavor.
• Optional: Red Pepper Flakes: 1/4 teaspoon (or more to taste). Adds a touch of heat to balance the richness of the Alfredo.
• Optional: Fresh Parsley: For garnish, chopped. Adds a fresh, herbaceous note and visual appeal.

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, and refers to pasta that is cooked but still firm to the bite, not mushy. This texture is ideal for holding the sauce and providing a pleasant eating experience. Once cooked, drain the pasta, reserving about 1 cup of pasta water. Do not rinse the pasta, as the starch on the surface helps the sauce adhere better. Set aside the cooked pasta and reserved pasta water.
2. Sauté the Chicken: While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. Overcrowding can lower the pan temperature and cause the chicken to steam instead of sear, which hinders browning. Cook the chicken for about 5-7 minutes, or until it is cooked through and lightly browned on all sides. Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer to guarantee it is safely cooked. Remove the cooked chicken from the skillet and set aside.
3. Sauté the Garlic and Broccoli: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of sautéing garlic is a key indicator that it’s ready. Add the broccoli florets to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender-crisp and bright green. You want the broccoli to be cooked through but still retain a slight bite, avoiding mushiness. If the pan seems dry, add a tablespoon or two of the reserved pasta water to help steam the broccoli and prevent sticking.
4. Make the Alfredo Sauce: Reduce the heat to low. Add the butter to the skillet and let it melt completely. Once the butter is melted, pour in the heavy cream. Stir gently to combine the butter and cream. Allow the cream to gently simmer for about 2-3 minutes, stirring occasionally. Simmering helps thicken the cream slightly and allows the flavors to meld together. Do not let the cream boil vigorously, as this can cause it to separate or curdle.
5. Add Parmesan Cheese and Seasoning: Gradually add the freshly grated Parmesan cheese to the cream sauce, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. Stirring constantly is crucial to prevent the cheese from clumping and ensure a silky smooth sauce. Season the Alfredo sauce with salt and freshly ground black pepper to taste. If desired, add a pinch of red pepper flakes for a subtle kick. Taste and adjust seasoning as needed. Remember that Parmesan cheese is already salty, so start with a smaller amount of salt and add more if necessary.
6. Combine Everything: Add the cooked chicken and cooked pasta to the skillet with the Alfredo sauce and broccoli. Toss everything together gently to coat the pasta, chicken, and broccoli evenly with the creamy Alfredo sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. The starchy pasta water helps to thin the sauce and also emulsifies it, creating a smoother and more cohesive sauce.
7. Serve Immediately: Serve the Easy Chicken and Broccoli Alfredo immediately while it’s hot and creamy. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Freshly grated Parmesan cheese can also be offered at the table for those who want an extra cheesy experience.

Nutrition Facts (per serving, approximate)

• Serving Size: 1.5 cups (approximate)
• Calories: 650 kcal
• Protein: 40g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

Prep Time: 15 minutes. This includes time for cutting the chicken into pieces, chopping the broccoli into florets, mincing the garlic, and grating the Parmesan cheese. Efficient prep work streamlines the cooking process, making this a truly quick weeknight meal.

Cook Time: 25 minutes. This encompasses the time to cook the pasta, sauté the chicken and broccoli, and make the creamy Alfredo sauce. The relatively short cook time makes this dish perfect for busy weeknights when time is of the essence.

Total Time: 40 minutes. From start to finish, you can have a delicious and satisfying Easy Chicken and Broccoli Alfredo on the table in under 40 minutes, making it an ideal choice for a quick and easy weeknight dinner.

How to Serve

• Classic Serving: Serve immediately in bowls or on plates as a comforting and satisfying main course.
• Garlic Bread Side: Pair with warm, crusty garlic bread or breadsticks for dipping into the creamy Alfredo sauce. This adds another layer of deliciousness and makes the meal even more satisfying.
• Side Salad: Serve with a fresh side salad, such as a simple Caesar salad or a mixed greens salad with a vinaigrette dressing, to add lightness and balance the richness of the Alfredo.
• Roasted Vegetables: For a heartier meal, serve alongside roasted vegetables like asparagus, bell peppers, or zucchini. This adds extra nutrients and flavor to the meal.
• Wine Pairing: Enjoy with a crisp white wine like Pinot Grigio or Sauvignon Blanc, or a light-bodied red wine such as Pinot Noir. The acidity of white wines cuts through the richness of the Alfredo, while light reds complement the dish without overpowering it.
• Lemon Wedge: Offer lemon wedges on the side. A squeeze of fresh lemon juice over the finished dish brightens the flavors and cuts through the richness, adding a refreshing touch.

Additional Tips for Perfect Chicken and Broccoli Alfredo

1. Use Freshly Grated Parmesan: Pre-shredded Parmesan cheese often contains cellulose and doesn’t melt as smoothly as freshly grated. Freshly grated Parmesan cheese not only melts better, creating a smoother sauce, but also has a superior flavor that significantly enhances the Alfredo.
2. Don’t Overcook the Broccoli: Broccoli should be tender-crisp, not mushy. Overcooked broccoli loses its vibrant green color, texture, and some of its nutritional value. Cook it just until it’s bright green and easily pierced with a fork, but still has a slight bite.
3. Reserve Pasta Water: The starchy pasta water is liquid gold for pasta sauces. It helps to thin the Alfredo sauce to the perfect consistency while also emulsifying it, creating a smoother and more cohesive sauce that clings beautifully to the pasta. Always reserve at least a cup before draining your pasta.
4. Season Generously: Alfredo sauce can be rich and flavorful, but proper seasoning is crucial. Don’t be shy with the salt and pepper. Taste and adjust seasoning throughout the cooking process, especially after adding the Parmesan cheese, as it can be quite salty.
5. Add a Pinch of Nutmeg: A tiny pinch of ground nutmeg added to the Alfredo sauce can enhance the creamy flavor and add a subtle warmth. Nutmeg complements dairy beautifully and adds a layer of complexity without being overpowering.
6. Make it Lighter: For a slightly lighter Alfredo, you can substitute half-and-half for some of the heavy cream. While it won’t be as rich, it will still be creamy and delicious. You can also add a tablespoon of cream cheese for extra creaminess with less heavy cream.
7. Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to the sauce as suggested in the ingredients, or even a dash of hot sauce. This adds a pleasant kick that balances the richness of the Alfredo. You can also use a pinch of cayenne pepper for a similar effect.
8. Make it Ahead (Partially): You can prep the chicken and broccoli ahead of time. Cook the chicken and broccoli as instructed, then store them separately in the refrigerator. You can also make the Alfredo sauce ahead and reheat it gently over low heat before combining everything with freshly cooked pasta. However, for the best texture and flavor, it’s best to make the sauce and pasta fresh just before serving.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen broccoli instead of fresh?

A1: Yes, you can use frozen broccoli florets. There’s no need to thaw them before cooking. Simply add them to the skillet and cook for a few minutes longer than fresh broccoli, until they are tender-crisp and heated through. Frozen broccoli is a convenient and readily available option.

Q2: Can I use a different type of pasta?

A2: Absolutely! While fettuccine is classic for Alfredo, you can use other pasta shapes like penne, linguine, spaghetti, or even rotini. Choose a pasta shape that you enjoy and that will hold the sauce well. Consider pasta with ridges or grooves, like penne or rotini, as they tend to grab onto creamy sauces more effectively.

Q3: Can I make this vegetarian?

A3: Yes, easily! To make this vegetarian, simply omit the chicken. You can add more broccoli or other vegetables like mushrooms, asparagus, or bell peppers to keep it hearty and flavorful. Consider adding roasted vegetables for extra depth of flavor in the vegetarian version.

Q4: How do I store leftovers?

A4: Store leftover Chicken and Broccoli Alfredo in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or cream if needed to loosen the sauce as it can thicken upon refrigeration.

Q5: Can I freeze Alfredo sauce?

A5: Freezing Alfredo sauce is not recommended as the cream-based sauce can separate and become grainy when thawed. Dairy-based sauces generally don’t freeze well. It’s best to make Alfredo sauce fresh for the best texture and flavor.

Q6: How can I make the Alfredo sauce thicker?

A6: If your Alfredo sauce is too thin, you can simmer it gently for a few more minutes, allowing it to reduce and thicken. You can also whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Add the slurry gradually while stirring and simmer until the sauce thickens to your desired consistency.

Q7: Can I add other vegetables to this dish?

A7: Yes, definitely! Feel free to add other vegetables you enjoy. Good additions include sautéed mushrooms, peas, asparagus, bell peppers, spinach, or sun-dried tomatoes. Add them along with the broccoli or during the last few minutes of cooking to maintain their texture and flavor.

Q8: Is there a dairy-free alternative to Alfredo sauce?

A8: Yes, for a dairy-free Alfredo, you can use a base of cashew cream or cauliflower puree. There are also commercially available vegan Alfredo sauces made from plant-based ingredients. While the flavor profile will be slightly different from traditional Alfredo, these alternatives can provide a creamy and delicious dairy-free option. Look for recipes online for cashew-based or cauliflower-based vegan Alfredo sauces.

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