Chicken and Broccoli Alfredo
Chicken and Broccoli Alfredo is a comforting dish that combines tender chicken thighs and vibrant broccoli with a creamy, dreamy Alfredo sauce. This recipe is perfect for weeknight dinners and gatherings alike, offering a delightful blend of flavors that will please everyone at the table. The rich, velvety sauce envelops al dente pasta, making each bite a satisfying experience. Let’s dive into why this Chicken and Broccoli Alfredo deserves a spot in your recipe rotation.
Why This Recipe Belongs in Your Rotation
This Chicken and Broccoli Alfredo is not just an ordinary pasta dish; it’s a celebration of flavors and textures. The chicken thighs provide juiciness and depth, while the broccoli adds a pop of color and nutrition. The homemade Alfredo sauce is a game-changer, ensuring that you know exactly what goes into your meal. Plus, it’s versatile! You can easily adapt it to include other vegetables or even swap the pasta type. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is as reliable as it is delicious.
Shopping List
- 1 tablespoon olive oil
- 3 lbs chicken thighs (5 or 6, bone-in, skin-on)
- 3 teaspoons Kosher salt, divided
- 2 teaspoons black pepper, ground, divided
- 8 oz orecchiette pasta
- 12 oz broccoli florets (fresh, if frozen, thawed)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 cup Parmesan cheese, grated
Essential Tools for Success
- Large pot: For boiling the pasta and broccoli.
- Skillet: For cooking the chicken and making the Alfredo sauce.
- Whisk: To ensure a smooth sauce without lumps.
- Meat thermometer: To guarantee perfectly cooked chicken.
- Colander: For draining pasta and broccoli.
Mastering Chicken and Broccoli Alfredo: How-To
Step 1: Prepare the Chicken
Start by seasoning the chicken thighs with 2 teaspoons of Kosher salt and 1 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin-side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5-7 minutes until fully cooked. Remove from heat and let rest.
Step 2: Cook the Pasta and Broccoli
In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli, then set aside.
Step 3: Make the Alfredo Sauce
In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, creating a roux. Cook for about 1 minute until lightly golden. Gradually whisk in 1 cup of milk, 1 cup of heavy cream, and 1 cup of chicken stock, stirring constantly to avoid lumps. Add 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, and the remaining Kosher salt and black pepper. Bring the mixture to a simmer and let it thicken.
Step 4: Combine Everything
Once the sauce has thickened, stir in 1 cup of grated Parmesan cheese until melted and smooth. Chop the cooked chicken into bite-sized pieces and add it to the skillet along with the drained pasta and broccoli. Toss everything together to coat in the creamy sauce. Heat through for a few minutes, then serve immediately.
Budget & Availability Swaps
- Chicken: Swap chicken thighs for chicken breasts if you prefer leaner meat.
- Pasta: Substitute orecchiette with penne or fusilli if needed.
- Vegetables: Feel free to add or substitute with spinach, peas, or bell peppers.
- Dairy: Use low-fat milk and cream for a lighter version of the sauce.
Chef’s Rationale
Chicken and Broccoli Alfredo is a classic comfort dish that combines protein, vegetables, and carbs in one plate. The use of chicken thighs instead of breasts ensures juiciness and flavor. The creamy sauce is made without any preservatives, allowing you to control the ingredients and deliver a wholesome meal. By incorporating broccoli, you’re adding a nutritious element that balances the richness of the Alfredo sauce. This dish is designed to be satisfying, filling, and enjoyable for all ages.
Storage Pro Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or chicken stock to loosen the sauce, then warm it gently on the stovetop or in the microwave. Freezing is not recommended due to the dairy content, as it can separate upon thawing. However, if you must freeze, ensure to store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Chicken and Broccoli Alfredo FAQs
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli can be used! Just make sure to thaw it completely before adding it to the pasta to ensure even cooking.
What can I substitute for heavy cream?
You can use half-and-half or a combination of milk and cream for a lighter sauce. However, heavy cream provides the richest flavor and texture.
Can I make this recipe gluten-free?
Absolutely! Simply use gluten-free pasta and a gluten-free all-purpose flour for the roux in the sauce.
How do I prevent the Alfredo sauce from separating?
To prevent separation, avoid boiling the sauce after adding the cheese. Stir gently and keep the heat low to maintain a smooth consistency.
Desserts to Finish
The Last Word
Chicken and Broccoli Alfredo is more than just a meal; it’s a comforting hug on a plate. With its creamy sauce, tender chicken, and nutritious broccoli, this dish is a family favorite that you’ll return to again and again. It’s simple enough for a weeknight dinner yet elegant enough to impress guests. Enjoy the process of cooking, and don’t forget to savor every creamy bite of your Chicken and Broccoli Alfredo!
Chicken and Broccoli Alfredo
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken. Season chicken thighs with 2 teaspoons of salt and 1 teaspoon of pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken skin-side down for 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes until fully cooked. Remove from heat and let rest.
- Step 2: Cook the Pasta and Broccoli. In a large pot, boil salted water. Add orecchiette and cook until al dente. In the last 3 minutes, add broccoli. Drain and set aside.
- Step 3: Make the Alfredo Sauce. In the same skillet, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute. Gradually add milk, cream, and chicken stock, stirring to avoid lumps. Add mustard, Worcestershire sauce, garlic powder, and remaining salt and pepper. Simmer to thicken.
- Step 4: Combine Everything. Stir in grated Parmesan until smooth. Chop chicken and add to skillet with pasta and broccoli. Toss to coat in sauce and heat through. Serve immediately.
Notes
- Feel free to swap chicken thighs for breasts for a leaner option.
- Orecchiette can be replaced with any pasta you prefer.
- Add spinach or peas for extra nutrition and color.
