Chicken and broccoli alfredo is a popular Italian-inspired dish that combines the rich flavors of parmesan cheese, garlic, and heavy cream with the tender taste of chicken and steamed broccoli. This classic comfort food is a staple in many restaurants and households, and for good reason – it’s easy to make, delicious, and can be customized to suit various tastes and dietary needs. In this article, we’ll explore the history of alfredo sauce, provide a step-by-step guide on how to cook chicken and broccoli alfredo, and offer some helpful tips and variations to enhance your cooking experience.
A Brief History of Alfredo Sauce
Alfredo sauce originated in Rome, Italy, in the early 20th century. The sauce was created by Italian chef Alfredo Di Lelio, who owned a restaurant in Rome called Alfredo’s. According to legend, Di Lelio created the sauce in the 1910s as a way to please his wife, who was recovering from childbirth and needed a nutritious and easy-to-digest meal. The original alfredo sauce was made with just a few ingredients: butter, parmesan cheese, and pasta cooking water. Over time, the sauce gained popularity, and variations emerged, including the addition of garlic, cream, and other ingredients.
Ingredients and Equipment Needed
Before we dive into the cooking process, let’s take a look at the ingredients and equipment you’ll need to make chicken and broccoli alfredo:
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs
- 3 cups broccoli florets
- 1 cup (2 sticks) unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 cup cooked fettuccine noodles
- Fresh parsley, chopped (optional)
Equipment:
- Large skillet or sauté pan
- Medium saucepan
- Colander or strainer
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Preparing the Ingredients
Before you start cooking, make sure to prepare your ingredients. Here’s a quick rundown of what you need to do:
- Rinse the chicken under cold water, pat it dry with paper towels, and season with salt and pepper.
- Cut the broccoli into florets and set aside.
- Mince the garlic and set aside.
- Grate the parmesan cheese and set aside.
- Chop the fresh parsley, if using.
Cooking the Chicken and Broccoli
Now that your ingredients are prepared, it’s time to start cooking. Here’s a step-by-step guide on how to cook the chicken and broccoli:
Cooking the Chicken
- Heat 2 tablespoons of butter in a large skillet or sauté pan over medium-high heat.
- Add the chicken to the skillet and cook until browned on both sides and cooked through, about 5-7 minutes per side.
- Remove the chicken from the skillet and set aside to rest.
Steaming the Broccoli
- Fill a medium saucepan with 2 inches of water and bring to a boil.
- Reduce the heat to medium-low and place a colander or steamer basket over the water.
- Add the broccoli to the colander or steamer basket and cover with a lid.
- Steam the broccoli until tender, about 3-5 minutes.
Making the Alfredo Sauce
While the chicken is resting and the broccoli is steaming, you can start making the alfredo sauce. Here’s a step-by-step guide:
Melting the Butter and Garlic
- Heat 2 tablespoons of butter in a large skillet or sauté pan over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
Adding the Heavy Cream and Parmesan Cheese
- Pour in the heavy cream and bring the mixture to a simmer.
- Reduce the heat to low and let simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Remove the skillet from the heat and stir in the grated parmesan cheese until melted and smooth.
Seasoning the Sauce
- Add the dried basil, dried parsley, salt, and pepper to the sauce and stir to combine.
Assembling the Dish
Now that the chicken, broccoli, and alfredo sauce are ready, it’s time to assemble the dish. Here’s a step-by-step guide:
Cooking the Fettuccine Noodles
- Bring a large pot of salted water to a boil.
- Cook the fettuccine noodles according to package instructions until al dente.
- Reserve 1 cup of pasta cooking water and then drain the noodles.
Combining the Chicken, Broccoli, and Alfredo Sauce
- Add the cooked fettuccine noodles to the skillet with the alfredo sauce.
- Toss the noodles in the sauce until well coated, adding some reserved pasta cooking water if the sauce seems too thick.
- Slice the cooked chicken into strips and add to the skillet.
- Add the steamed broccoli to the skillet and toss everything together until well combined.
Serving the Dish
- Serve the chicken and broccoli alfredo hot, garnished with chopped fresh parsley if desired.
Helpful Tips and Variations
Here are some helpful tips and variations to enhance your cooking experience:
- Use high-quality ingredients: Fresh broccoli, real parmesan cheese, and high-quality pasta make a big difference in the flavor and texture of the dish.
- Don’t overcook the chicken: Cook the chicken until it’s just done, then let it rest. Overcooking can make the chicken dry and tough.
- Add some spice: Red pepper flakes or diced jalapeños can add a nice kick to the dish.
- Mix it up: Try adding other vegetables, such as bell peppers or mushrooms, to the skillet with the broccoli.
- Make it lighter: Use half-and-half or a mixture of heavy cream and Greek yogurt to reduce the calorie count of the sauce.
Common Mistakes to Avoid
Here are some common mistakes to avoid when making chicken and broccoli alfredo:
- Overcooking the noodles: Cook the noodles until they’re al dente, then reserve some pasta cooking water to add to the sauce if needed.
- Not stirring the sauce: Stir the sauce constantly to prevent it from sticking to the bottom of the skillet.
- Not seasoning the dish: Season the dish with salt, pepper, and herbs to bring out the flavors.
Conclusion
Chicken and broccoli alfredo is a delicious and satisfying dish that’s perfect for a weeknight dinner or special occasion. With its rich and creamy sauce, tender chicken, and steamed broccoli, it’s a meal that’s sure to please even the pickiest eaters. By following the steps outlined in this article, you’ll be able to create a mouthwatering chicken and broccoli alfredo that’s sure to become a family favorite.
What is Chicken and Broccoli Alfredo?
Chicken and Broccoli Alfredo is a popular Italian-inspired dish made with fettuccine pasta, cooked chicken, steamed broccoli, and a rich, creamy Alfredo sauce. The dish is a variation of the classic Alfredo sauce, which originated in Italy and typically consists of butter, cream, Parmesan cheese, and garlic. By adding chicken and broccoli, this dish becomes a well-rounded and satisfying meal.
The combination of flavors and textures in Chicken and Broccoli Alfredo makes it a crowd-pleaser. The fettuccine pasta provides a smooth and silky base, while the cooked chicken adds protein and texture. The steamed broccoli adds a burst of green flavor and nutrients, and the Alfredo sauce brings everything together with its rich and creamy flavor.
What type of pasta is best for Chicken and Broccoli Alfredo?
Fettuccine pasta is the traditional choice for Chicken and Broccoli Alfredo, and for good reason. The long, flat noodles are perfectly suited to hold onto the creamy Alfredo sauce, allowing each bite to be coated in the rich and flavorful sauce. Additionally, the smooth texture of fettuccine pasta provides a nice contrast to the chunky chicken and broccoli.
While fettuccine is the classic choice, other types of pasta can also be used. Linguine, spaghetti, and even penne pasta can work well in a pinch. However, it’s worth noting that these alternatives may not hold onto the sauce as well as fettuccine, so you may need to adjust the amount of sauce accordingly.
How do I cook the chicken for Chicken and Broccoli Alfredo?
The chicken for Chicken and Broccoli Alfredo can be cooked in a variety of ways, depending on your personal preference. One popular method is to sauté diced chicken breast in a pan with some olive oil, garlic, and herbs until it’s cooked through. This method allows for a nice browning on the outside of the chicken, which adds flavor and texture to the dish.
Alternatively, you can also cook the chicken in the oven or on the grill. Simply season the chicken with your desired herbs and spices, and cook it until it reaches an internal temperature of 165°F (74°C). Once the chicken is cooked, you can chop it into bite-sized pieces and add it to the pasta and sauce.
Can I use frozen broccoli for Chicken and Broccoli Alfredo?
While fresh broccoli is always the best choice, frozen broccoli can be a convenient and affordable alternative. Simply thaw the frozen broccoli according to the package instructions, and then steam it until it’s tender. You can also sauté the frozen broccoli in a pan with some olive oil and garlic for added flavor.
It’s worth noting that frozen broccoli may not have the same texture and flavor as fresh broccoli. However, it can still be a delicious and nutritious addition to Chicken and Broccoli Alfredo. Just be sure to squeeze out as much water as possible from the thawed broccoli before adding it to the dish.
How do I make the Alfredo sauce for Chicken and Broccoli Alfredo?
The Alfredo sauce for Chicken and Broccoli Alfredo is made by combining butter, cream, Parmesan cheese, and garlic in a saucepan. Simply melt the butter over medium heat, then add the garlic and cook for 1-2 minutes until fragrant. Next, pour in the cream and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for 2-3 minutes until it thickens.
Once the sauce has thickened, remove it from the heat and stir in the Parmesan cheese until it’s melted and smooth. Season the sauce with salt and pepper to taste, then serve it over the cooked pasta, chicken, and broccoli. You can also add some grated nutmeg or black pepper to the sauce for added depth of flavor.
Can I make Chicken and Broccoli Alfredo ahead of time?
While Chicken and Broccoli Alfredo is best served fresh, it can be made ahead of time with some planning. One option is to cook the pasta, chicken, and broccoli ahead of time, then refrigerate or freeze them until you’re ready to assemble the dish. Simply reheat the components in the oven or on the stovetop, then combine them with the Alfredo sauce.
Alternatively, you can also make the entire dish ahead of time and refrigerate or freeze it until you’re ready to serve. Simply reheat the dish in the oven or on the stovetop until it’s hot and bubbly. Keep in mind that the sauce may thicken slightly as it cools, so you may need to add a little more cream or butter to thin it out.
How do I store leftovers of Chicken and Broccoli Alfredo?
Leftovers of Chicken and Broccoli Alfredo can be stored in the refrigerator for up to 3-5 days. Simply place the cooled dish in an airtight container and refrigerate it until you’re ready to reheat. You can also freeze the leftovers for up to 2-3 months. Simply place the cooled dish in a freezer-safe container or bag, then thaw and reheat it when you’re ready.
When reheating leftovers, be sure to heat the dish until it’s hot and bubbly. You can reheat it in the oven, on the stovetop, or even in the microwave. Just be sure to stir the dish occasionally to prevent the sauce from separating or the pasta from becoming mushy.