Chicken Broccoli Alfredo Recipe

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Few dishes in the realm of comfort food manage to strike a balance between indulgence and wholesomeness quite like Chicken Broccoli Alfredo. Rich, creamy Alfredo sauce, tender chicken breast, and crisp-tender broccoli florets come together in a dish that feels both luxurious and nourishing. This beloved classic has graced dinner tables across homes and restaurants for decades, earning a permanent place in the hearts of pasta lovers everywhere.

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The appeal of Chicken Broccoli Alfredo lies in its simplicity and versatility. At its core, it is a straightforward pasta dish, but its components each offer layers of flavor, texture, and nutrition. The velvety sauce, made from butter, cream, and Parmesan cheese, adds a decadent richness that coats each bite. The chicken provides hearty protein, while the broccoli contributes a fresh, vegetal note and a vibrant green contrast that lightens the dish and adds balance. When paired with al dente fettuccine or penne, the result is a satisfying, full-bodied meal that feels both classic and modern.

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But Chicken Broccoli Alfredo is more than just a recipe—it’s a culinary experience that bridges traditional Italian influences with the convenience and comfort of American home cooking. Alfredo sauce itself has a fascinating history that dates back to early 20th-century Rome, where it was originally created as a simple butter and cheese emulsion to please a pregnant wife with a delicate palate. Over time, particularly in the United States, this minimalist preparation evolved into the creamy, garlic-infused version we know today, often enhanced with proteins and vegetables to make it a complete meal.

In this recipe guide, we’re going beyond the basics. We’ll explore the origins of Alfredo sauce, dive deep into ingredient selection, and provide a detailed, step-by-step method for preparing a Chicken Broccoli Alfredo dish that’s rich in flavor, satisfying in texture, and adaptable for a range of dietary needs and preferences. We’ll discuss techniques for achieving perfectly seared chicken, vibrant green broccoli that retains its crunch, and a sauce that’s neither too heavy nor too thin. We’ll also include tips for making the dish ahead of time, storing leftovers, and transforming it into meal-prep-friendly portions.

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Whether you’re a home cook looking to elevate your weekday dinner routine or someone exploring the comforting classics of Western cuisine, this recipe promises to be a valuable addition to your repertoire. And while it’s easy enough for a weeknight, its elegant presentation and creamy richness make it worthy of weekend gatherings and special occasions.

Chicken Broccoli Alfredo also offers room for creativity and personalization. Prefer grilled chicken to pan-seared? Want to incorporate whole-wheat pasta or gluten-free noodles? Curious about how to make a lighter version without sacrificing flavor? This guide will offer you all the tools, variations, and insights needed to tailor the dish to your tastes and dietary goals, without compromising its essential character.

By the end of this guide, you’ll not only have mastered the classic Chicken Broccoli Alfredo but also gained a deeper understanding of the culinary techniques and flavor principles behind it. Cooking is more than just following instructions—it’s about building confidence in the kitchen, learning to adapt, and finding joy in the process. With each step, from selecting the freshest ingredients to swirling that final ribbon of sauce around your fork, you’ll experience why this dish remains a cherished staple in countless kitchens around the world.

Step-by-Step Instructions for Chicken Broccoli Alfredo

1. Ingredient Preparation

Proper mise en place (everything in its place) is the first step to success in any kitchen. Before you turn on the stove, ensure you have everything chopped, measured, and ready to go. Here’s what you’ll need:

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 to 1.5 pounds total)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder

• 1 tablespoon olive oil

• Optional: 1 tablespoon unsalted butter (for searing)

For the Broccoli:

For the Pasta:

For the Alfredo Sauce:

• 4 tablespoons (½ stick) unsalted butter

• 4 garlic cloves, minced

• 1¾ cups heavy cream

• 1¼ cups freshly grated Parmesan cheese (not the shelf-stable kind)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper (or white pepper, for a smoother look)

• Optional: pinch of nutmeg (adds warmth)

For Garnish:

• Fresh chopped parsley

• Extra grated Parmesan

2. Cooking the Chicken

The goal here is to get chicken that is juicy on the inside and golden brown on the outside.

Step-by-Step:

1. Trim and Prepare the Chicken:

   • Pat the chicken breasts dry with paper towels. This helps ensure a good sear.

   • Optionally, you can slice each chicken breast horizontally into thinner cutlets to speed up cooking and increase surface area for browning.

   • Season both sides generously with salt, pepper, and garlic powder.

2. Heat the Pan:

   • Place a heavy-bottomed skillet (cast iron or stainless steel preferred) over medium-high heat.

   • Add 1 tablespoon olive oil. When the oil shimmers and is just starting to smoke, it’s ready.

3. Sear the Chicken:

   • Place the chicken in the pan. Do not overcrowd; cook in batches if needed.

   • Let it sear without moving it for 4–6 minutes on the first side (depending on thickness).

   • Flip and sear the other side for another 4–5 minutes, or until the internal temperature reaches 165°F (74°C).

4. Rest and Slice:

Chef’s Tip: Resting the chicken before slicing allows the juices to redistribute, keeping it tender.

3. Blanching the Broccoli

Blanching preserves the color and crispness of the broccoli without overcooking it.

Step-by-Step:

1. Boil Water:

2. Add Broccoli:

3. Shock in Ice Water:

4. Drain and Set Aside:

4. Cooking the Pasta

Pasta is the backbone of this dish. You want it cooked al dente so it holds up to the sauce.

Step-by-Step:

1. Boil Water:

2. Cook the Pasta:

3. Reserve Pasta Water:

4. Drain Pasta:

5. Preparing the Alfredo Sauce

Alfredo sauce must be creamy, smooth, and well-balanced—not greasy or broken.

Step-by-Step:

1. Melt Butter:

2. Sauté Garlic:

3. Add Heavy Cream:

4. Simmer and Thicken:

5. Add Cheese:

6. Season:

7. Adjust Consistency:

   • If the sauce is too thick, add a splash of reserved pasta water. If too thin, continue simmering gently.

6. Combining All Components

This is where everything comes together into one cohesive, delicious dish.

Step-by-Step:

1. Add Pasta to Sauce:

2. Reheat and Combine:

3. Finish Cooking:

4. Adjust as Needed:

   • If the sauce thickens too much, add more reserved pasta water a tablespoon at a time.

   • Add more cheese or cream if you desire a richer taste.

7. Serving and Garnishing

Presentation enhances the eating experience.

Step-by-Step:

1. Plate the Pasta:

2. Top with Chicken and Broccoli:

3. Garnish:

4. Serve Immediately:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

• For the Pasta:
• 12 oz fettuccine (or your favorite pasta)
• Salt, for pasta water
• For the Chicken:
• 1 lb boneless, skinless chicken breasts (sliced thin or cubed)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• 1 tsp garlic powder (optional)
• For the Broccoli:
• 2 cups broccoli florets (fresh or frozen)
• For the Alfredo Sauce:
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Pinch of nutmeg (optional)

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil.
   Add pasta and cook according to package instructions.
   In the last 2–3 minutes of cooking, add broccoli florets to the boiling pasta water.
   Drain pasta and broccoli together; set aside.
2. Cook the Chicken:
   While pasta cooks, heat olive oil or butter in a large skillet over medium heat.
   Season chicken with salt, pepper, and garlic powder if using.
   Add chicken to skillet and cook 5–7 minutes, turning until fully cooked and lightly golden.
   Remove from pan and set aside.
3. Make the Alfredo Sauce:
   In the same skillet, melt 2 tbsp butter over medium heat.
   Add minced garlic and sauté for 30 seconds until fragrant.
   Stir in heavy cream; bring to a gentle simmer.
   Add Parmesan cheese, salt, pepper, and nutmeg. Stir until cheese is melted and sauce thickens slightly (3–5 minutes).
4. Combine Everything:
   Return cooked chicken, pasta, and broccoli to the pan with the sauce.
   Toss gently to combine and heat through for 1–2 minutes.
5. Serve:
   Plate the Alfredo and top with extra Parmesan or cracked black pepper, if desired.

Notes

• Protein swap: Try using shrimp or grilled tofu instead of chicken.
• Sauce too thick? Add a splash of reserved pasta water or milk to thin it out.
• Parmesan tip: Use freshly grated Parmesan for the smoothest sauce.
• Make it lighter: Substitute half-and-half for heavy cream and use less butter.

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