Broccoli Chicken Alfredo

The moment I think of comfort food, Broccoli Chicken Alfredo comes straight to mind. Picture this: a chilly evening, and there’s a comforting aroma wafting from the kitchen. I love making this dish because it wraps you in warmth and nostalgia. It’s simple enough to whip up on a weeknight, yet elegant enough to impress guests. The creamy sauce envelops tender chicken and bright green broccoli, creating a dish that’s not only delicious but also visually appealing. There’s something so satisfying about stirring the pasta into that rich sauce, knowing that dinner is going to be a hit. Whether it’s a family gathering or just a cozy night in, Broccoli Chicken Alfredo always makes the occasion feel special.

What You’ll Need for Broccoli Chicken Alfredo

To create a delicious Broccoli Chicken Alfredo, you’ll need some key ingredients that work harmoniously together. Each component plays a vital role in building the flavors of this dish. The richness of heavy cream, the sharpness of parmesan cheese, and the earthiness of garlic come together to form a truly delightful sauce. With tender chicken and crisp broccoli, this dish not only satisfies your cravings but also provides a balanced meal that’s easy to love.

• Fettuccine pasta: 8 ounces of this classic pasta, perfect for holding onto the creamy sauce.
• Unsalted butter: 1/2 cup for richness; it’s essential for the sauce.
• Heavy whipping cream: 2 cups create that dreamy, creamy texture.
• Minced garlic: 3 teaspoons bring a fragrant and savory flavor.
• Italian seasoning: 1/2 teaspoon adds a blend of herbs that elevate the dish.
• Salt: 1/2 teaspoon enhances all the flavors.
• Pepper: A pinch to add a touch of warmth.
• Freshly grated parmesan cheese: 2 cups, for that cheesy goodness that melts beautifully.
• Pasta water: Reserve about 1/3 cup to adjust the sauce consistency if needed.
• Fresh broccoli florets: 1/2 pound, about 2 to 3 cups, adds color and crunch.
• Boneless, skinless chicken breasts: 1 pound, for protein that’s moist and flavorful.
• Flour: 1 cup for dredging the chicken, giving a nice crispy coating.
• Garlic powder: 1 teaspoon for extra flavor in the chicken coating.
• Italian seasoning: 1 teaspoon for seasoning the chicken.
• Salt: 1 teaspoon for seasoning.
• Pepper: 1/2 teaspoon for seasoning.
• Olive oil: 1 tablespoon for frying the chicken.
• Butter: 1 tablespoon for frying the chicken alongside the olive oil.

Directions for Broccoli Chicken Alfredo

Creating Broccoli Chicken Alfredo is a delightful process that brings together a few simple steps. Once you gather your ingredients, you’ll find it’s all about timing and technique. Follow these detailed steps to ensure perfection, from boiling the pasta to achieving the ideal creamy sauce consistency. Let’s dive into the cooking adventure!

1. Start by boiling a pot of salted water. Once it’s boiling, add the fettuccine pasta and cook according to the package directions for al dente pasta. Remember, you don’t want to overcook it; the pasta should be firm to the bite.
2. While the pasta is cooking, prepare the chicken breasts. Cut them in half lengthwise to create four thin pieces out of the two thick pieces. This helps them cook more evenly and quickly.
3. In a shallow dish, combine the flour, garlic powder, Italian seasoning, salt, and pepper. Mix it well to ensure an even distribution of the seasonings. Gently press each piece of chicken into the flour mixture to coat lightly.
4. In a large skillet, heat the butter and olive oil over medium-high heat. Once the pan is hot, add the coated chicken breasts. Cook for about five minutes on each side, until golden brown and cooked through to an internal temperature of 165 degrees. Remove the chicken from the pan and set it aside.
5. Next, steam your broccoli florets in a pot or steamer basket for about five minutes. You want them to be tender but still bright green and crisp. Be careful not to overcook them, as we want that lovely crunch!
6. Using the same skillet, add 1/2 cup of butter and the heavy cream to the pan. Stir it gently and bring it to a low simmer. Cook for about two minutes on a gentle simmer, ensuring it doesn’t reach a rolling boil.
7. Add the minced garlic, salt, pepper, and Italian seasoning to the cream sauce. Cook for one more minute, allowing the garlic to infuse its flavor into the sauce.
8. Gradually add the freshly grated parmesan cheese to the sauce, whisking until it melts and the sauce thickens. If it becomes too thick, simply add a bit of the reserved pasta water and whisk until fully incorporated.
9. Once the fettuccine is cooked, drain it and add it to the sauce. Toss the pasta gently to coat it well with the creamy sauce.
10. Add the steamed broccoli to the pasta and sauce, tossing everything gently so that the broccoli is evenly distributed.
11. Slice the cooked chicken and either add it to the dish or arrange it on top. Top each serving with more freshly grated parmesan cheese just before serving for that extra touch of flavor.

Recipe Tips about Broccoli Chicken Alfredo

To make your Broccoli Chicken Alfredo even better, consider these helpful tips. Whether you’re a beginner in the kitchen or an experienced home cook, these hints can elevate your dish to the next level.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
• Freezing: You can freeze this dish for up to 2 months. Just make sure to cool it completely before transferring to a freezer-safe container.
• Pairing: Serve with a fresh side salad or garlic bread for a complete meal.
• Variations: Feel free to swap out the chicken for shrimp or add in other veggies like spinach or bell peppers.
• Make it lighter: Use half and half instead of heavy cream for a lighter version of the sauce.

Serving Suggestions

When it comes to serving Broccoli Chicken Alfredo, the options are limitless. Here are some ideas to make your meal even more delightful:

• Pair with Garlic Bread: Serve warm garlic bread on the side to soak up the delicious sauce.
• Fresh Side Salad: A crisp garden salad with a vinaigrette dressing makes a refreshing counter to the richness of the Alfredo.
• Perfect for Dinner Gatherings: This dish is perfect for family dinners, offering a comforting meal that everyone will love.
• Great for Meal Prep: It’s an excellent dish to prepare ahead of time for easy lunches or dinners throughout the week.
• Seasonal Touches: Consider adding seasonal vegetables like asparagus or peas in the spring for a fresh twist.
• Wine Pairing: Although I won’t mention specifics, a nice glass of white wine can complement this dish beautifully for a special occasion.

FAQ

Conclusion

In summary, Broccoli Chicken Alfredo is a delightful dish that combines rich creaminess with tender chicken and vibrant broccoli. It’s an easy-to-make meal that feels comforting and satisfying. I encourage you to give it a try; your taste buds will thank you for it. It’s perfect for both family dinners and cozy evenings at home. Enjoy the creamy goodness!

Broccoli Chicken Alfredo

The ultimate comfort food, Broccoli Chicken Alfredo is creamy, cheesy, and incredibly satisfying. This easy weeknight dinner pairs perfectly with bright broccoli and tender chicken. Make it tonight for a dish that will leave everyone craving more!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces Fettuccine pasta
• 1/2 cup Unsalted butter
• 2 cups Heavy whipping cream
• 3 teaspoons Minced garlic
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon Salt
• pinch Pepper
• 2 cups Freshly grated parmesan cheese
• 1/3 cup Pasta water Reserve about to thin the alfredo sauce if desired
• 1/2 pound Fresh broccoli florets About 2 to 3 cups of florets
• 1 pound Boneless, skinless chicken breasts 2 large breasts (approximately)
• 1 cup Flour For dredging the chicken
• 1 teaspoon Garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 tablespoon Olive oil
• 1 tablespoon Butter

Equipment

• Skillet
• Frying Pan
• Large Pot
• Whisk
• Saucepan
• Mixing Bowl
• Grater
• Chef's Knife

Method

 

1. Start by boiling a pot of salted water. Once it’s boiling, add the fettuccine pasta and cook according to the package directions for al dente pasta. Remember, you don’t want to overcook it; the pasta should be firm to the bite.
2. While the pasta is cooking, prepare the chicken breasts. Cut them in half lengthwise to create four thin pieces out of the two thick pieces. This helps them cook more evenly and quickly.
3. In a shallow dish, combine the flour, garlic powder, Italian seasoning, salt, and pepper. Mix it well to ensure an even distribution of the seasonings. Gently press each piece of chicken into the flour mixture to coat lightly.
4. In a large skillet, heat the butter and olive oil over medium-high heat. Once the pan is hot, add the coated chicken breasts. Cook for about five minutes on each side, until golden brown and cooked through to an internal temperature of 165 degrees. Remove the chicken from the pan and set it aside.
5. Next, steam your broccoli florets in a pot or steamer basket for about five minutes. You want them to be tender but still bright green and crisp. Be careful not to overcook them, as we want that lovely crunch!
6. Using the same skillet, add 1/2 cup of butter and the heavy cream to the pan. Stir it gently and bring it to a low simmer. Cook for about two minutes on a gentle simmer, ensuring it doesn’t reach a rolling boil.
7. Add the minced garlic, salt, pepper, and Italian seasoning to the cream sauce. Cook for one more minute, allowing the garlic to infuse its flavor into the sauce.
8. Gradually add the freshly grated parmesan cheese to the sauce, whisking until it melts and the sauce thickens. If it becomes too thick, simply add a bit of the reserved pasta water and whisk until fully incorporated.
9. Once the fettuccine is cooked, drain it and add it to the sauce. Toss the pasta gently to coat it well with the creamy sauce.
10. Add the steamed broccoli to the pasta and sauce, tossing everything gently so that the broccoli is evenly distributed.
11. Slice the cooked chicken and either add it to the dish or arrange it on top. Top each serving with more freshly grated parmesan cheese just before serving for that extra touch of flavor.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
• Tip 2: You can freeze this dish for up to 2 months. Just make sure to cool it completely before transferring to a freezer-safe container.
• Tip 3: Serve with a fresh side salad or garlic bread for a complete meal.
• Tip 4: Feel free to swap out the chicken for shrimp or add in other veggies like spinach or bell peppers.
• Tip 5: Use half and half instead of heavy cream for a lighter version of the sauce.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.