Broccoli And Chicken Alfredo Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add a generous pinch of salt (about 1 tsp). Add 12 oz penne and cook until al dente according to package directions (usually 10-12 minutes). Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.

Finish and serve

When sauce and pasta are combined (see below), adjust consistency with reserved pasta water 1-2 tbsp at a time until sauce coats pasta. Stir in 1 cup grated Parmesan until melted and glossy. Taste and adjust salt and pepper. Sprinkle chopped parsley and additional black pepper before serving. Divide into 4 servings.

Prep chicken

Pat 1 lb chicken breasts dry and cut into 1-inch bite-size pieces. Season with 1 tsp salt and 1 tsp black pepper.

Cook chicken

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer (work in two batches if needed). Sear undisturbed 2-3 minutes until golden, flip and cook 2 more minutes until just cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent loosely with foil.

Blanch or sauté broccoli

In the same skillet (add a touch more oil if dry), add 3 cups broccoli florets. Sauté 3-4 minutes until bright green and just tender-crisp. Alternatively, blanch broccoli in the pasta pot for 1-2 minutes and shock in ice water, then drain. Return broccoli to the skillet and add minced garlic (from chicken section, 3 cloves) for the last 30-45 seconds, stirring to soften but not burn. Remove broccoli with garlic to join chicken.

Make roux

In a separate medium saucepan, melt 4 tbsp butter over medium heat. Add 1 tbsp all-purpose flour and whisk constantly for 1 minute to cook off raw flour taste, creating a light roux.

Add aromatics and liquids

Add 1 minced garlic clove and cook 15-20 seconds until fragrant. Gradually whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Bring mixture to a gentle simmer, stirring frequently so it doesn't stick. Simmer 3-4 minutes to slightly thicken.

Season and finish sauce

Stir in 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of nutmeg if using. Reduce heat to low and slowly whisk in 1 cup grated Parmesan until melted and smooth. Taste and adjust seasoning.

Combine everything

Add the cooked chicken and broccoli into the saucepan with the Alfredo. Gently fold in drained penne, tossing to coat. If the sauce is too thick, add reserved pasta water 1-2 tbsp at a time until desired consistency is reached. Warm everything together over low heat 1-2 minutes to meld flavors; do not boil. Turn off heat and let sit 1 minute so sauce thickens slightly before serving.