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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 650
- Protein: 40g