Chicken Broccoli Alfredo

When I think of cozy weeknight dinners, Chicken Broccoli Alfredo always comes to mind. It’s that dish that warms you from the inside out, the kind that makes you feel at home. I remember the first time I prepared this for my family; the kitchen filled with the aroma of sautéing chicken and creamy sauce, and everyone gathered around the table, eyes wide in anticipation. The combination of tender chicken, vibrant broccoli, and a luscious Alfredo sauce over pasta is simply irresistible. It’s not just a meal; it’s a memory in the making. Each bite brings a sense of comfort, reminding us of shared laughter and good times. Over the years, I’ve tweaked my recipe, ensuring it has just the right balance of flavors. Whether it’s a busy weekday or a special occasion, Chicken Broccoli Alfredo is my go-to dish, and I can’t wait to share it with you!

Ingredients Overview for Chicken Broccoli Alfredo

Understanding the ingredients that go into Chicken Broccoli Alfredo is key to mastering this dish. Each component plays a vital role in creating a rich, creamy sauce paired with tender chicken and fresh broccoli. The harmony between these ingredients not only enhances flavor but also adds a delightful texture to the meal.

• 1 tablespoon olive oil: Essential for sautéing the chicken, adding flavor and moisture.
• 3 lbs chicken thighs: Juicy and flavorful, these provide the protein base.
• 3 teaspoons Kosher salt: Enhances the overall flavor of the dish.
• 2 teaspoons black pepper: Adds a subtle kick to the seasoning.
• 8 oz orecchiette pasta: Perfectly holds the sauce and adds a delightful bite.
• 12 oz broccoli florets: Fresh and vibrant, they bring color and nutrition.
• 2 tablespoons unsalted butter: Adds richness to the sauce.
• 2 tablespoons all-purpose flour: Used for thickening the sauce.
• 1 cup milk: Creamy base for the sauce.
• ¼ cup heavy cream: Enhances the creaminess, making the sauce luscious.
• 1 cup chicken stock: Adds depth of flavor to the sauce.
• 1 tablespoon Dijon mustard: Offers a tangy element to the dish.
• 1 tablespoon Worcestershire sauce: Adds umami and complexity.
• 1 teaspoon garlic powder: For a hint of garlic flavor.
• ½ cup Parmesan cheese: Adds richness and a sharp flavor to the sauce.

Recipe Steps for Chicken Broccoli Alfredo

Making Chicken Broccoli Alfredo is a rewarding experience that’s simple yet fulfilling. Let’s dive into the steps that will lead you to a deliciously creamy dinner that everyone will love. With just a little attention to detail, you’ll have a meal that’s both comforting and satisfying.

1. Preheat your oven to 425°F. This is the perfect temperature to get that chicken nice and crispy on the outside while remaining juicy inside.
2. Season the chicken all over with the Kosher salt and black pepper. Don’t be shy; this is where the flavor begins!
3. In a large oven-ready skillet, heat the olive oil over medium-high heat. You want the oil hot enough to sear the chicken but not so hot that it smokes.
4. Once the oil is shimmering, place the chicken in the skillet, skin side down. Cook for about 8 to 10 minutes, or until the skin is golden brown. Shift the chicken occasionally to prevent sticking.
5. Carefully remove the skillet from the heat and turn the chicken over. Now, place the skillet in the preheated oven and bake for 20 minutes, until the internal temperature reaches 165°F. Use tongs to transfer the chicken to a platter once it’s done.
6. Discard any excess oil and the rendered fat from the skillet but keep the brown bits stuck on the bottom. These add incredible flavor!
7. Meanwhile, bring a pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, about 10 to 12 minutes. In the last 3 minutes of cooking, add the broccoli florets to the pot.
8. Once cooked, drain the pasta and broccoli, and set aside.
9. Return the skillet to medium heat and add the butter. Let it melt, then stir in the flour and whisk for about 2 minutes until it becomes a light golden color.
10. Slowly stir in the milk, heavy cream, chicken stock, Dijon mustard, Worcestershire sauce, garlic powder, and remaining Kosher salt and black pepper. Keep stirring until the sauce thickens, which should take about 5 minutes.
11. Add the cooked pasta and broccoli, gently mixing until everything is well combined.
12. Finally, stir in the Parmesan cheese until melted, and nestle the cooked chicken thighs into the mixture. Serve at once for the best experience!

Tips and Variations

Cooking is all about making it your own. Here are some tips and variations to consider while making Chicken Broccoli Alfredo. You can customize it to fit your taste or dietary needs!

• Storage: Store leftovers in an airtight container in the refrigerator. They should be consumed within 3 to 4 days to retain flavor.
• Freezing: You can freeze the dish, but it’s best to do so before adding the Parmesan cheese. Freeze without the cheese for up to 2 months.
• Pairing: Serve with a simple side salad or garlic bread for a complete meal experience.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a hint of heat.
• Vegetable Variations: Feel free to add other vegetables like spinach or peas for added nutrition.
• Protein Alternatives: Substitute the chicken with shrimp or tofu for a different twist.

How to Serve Chicken Broccoli Alfredo

Serving Chicken Broccoli Alfredo is all about presentation and creating a delightful dining experience. Here are some ideas to elevate your serving game:

• Garnish: Sprinkle additional Parmesan cheese and a sprinkle of parsley over the dish before serving for a pop of color.
• Side Dishes: Pair with a fresh garden salad or steamed vegetables to balance the richness of the dish.
• Occasions: This dish is perfect for family dinners, casual gatherings, or even date nights at home.
• Serving Temperature: Serve hot for the best texture and flavor, right off the stove.
• Storage Tips: If making ahead, store the pasta and sauce separately to prevent sogginess.
• Seasonal Pairings: In colder months, serve with roasted vegetables; in warmer months, light salads complement it well.

FAQ

Conclusion

In summary, Chicken Broccoli Alfredo is a comforting, satisfying dish that’s perfect for any occasion. The creamy sauce combined with tender chicken and fresh broccoli makes it a family favorite. I encourage you to try this recipe soon; it’s sure to become a staple in your kitchen. Gather your loved ones, enjoy the cooking process, and savor each bite of this delightful meal together!

Chicken Broccoli Alfredo

The ultimate comfort food, Chicken Broccoli Alfredo is creamy, rich, and perfectly satisfying. This easy weeknight dinner combines tender chicken, vibrant broccoli, and al dente pasta cloaked in a luscious Alfredo sauce. It's a family favorite that you’ll crave again and again!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Olive oil
• 3 lbs Chicken thighs 5 or 6, bone-in, skin-on
• 3 teaspoon Kosher salt divided
• 2 teaspoon Black pepper ground, divided
• 8 oz Orecchiette pasta
• 12 oz Broccoli florets fresh, if frozen, thawed
• 2 tablespoon Unsalted butter
• 2 tablespoon All-purpose flour
• 1 cup Milk
• ¼ cup Heavy cream
• 1 cup Chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Garlic powder
• ½ cup Parmesan cheese grated

Equipment

• Oven-ready skillet/saucepan

Method

 

1. Preheat your oven to 425°F. This is the perfect temperature to get that chicken nice and crispy on the outside while remaining juicy inside.
2. Season the chicken all over with the Kosher salt and black pepper. Don’t be shy; this is where the flavor begins!
3. In a large oven-ready skillet, heat the olive oil over medium-high heat. You want the oil hot enough to sear the chicken but not so hot that it smokes.
4. Once the oil is shimmering, place the chicken in the skillet, skin side down. Cook for about 8 to 10 minutes, or until the skin is golden brown. Shift the chicken occasionally to prevent sticking.
5. Carefully remove the skillet from the heat and turn the chicken over. Now, place the skillet in the preheated oven and bake for 20 minutes, until the internal temperature reaches 165°F. Use tongs to transfer the chicken to a platter once it’s done.
6. Discard any excess oil and the rendered fat from the skillet but keep the brown bits stuck on the bottom. These add incredible flavor!
7. Meanwhile, bring a pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, about 10 to 12 minutes. In the last 3 minutes of cooking, add the broccoli florets to the pot.
8. Once cooked, drain the pasta and broccoli, and set aside.
9. Return the skillet to medium heat and add the butter. Let it melt, then stir in the flour and whisk for about 2 minutes until it becomes a light golden color.
10. Slowly stir in the milk, heavy cream, chicken stock, Dijon mustard, Worcestershire sauce, garlic powder, and remaining Kosher salt and black pepper. Keep stirring until the sauce thickens, which should take about 5 minutes.
11. Add the cooked pasta and broccoli, gently mixing until everything is well combined.
12. Finally, stir in the Parmesan cheese until melted, and nestle the cooked chicken thighs into the mixture. Serve at once for the best experience!

Notes

• Tip 1: If you don't have an oven-ready skillet or saucepan, sear the chicken as instructed in a regular skillet. Place the chicken in a baking dish and bake as instructed.
• Tip 2: Any kind of chicken will work for this recipe. If using boneless chicken breasts, cook them in the skillet until fully cooked (internal temp of 165°F) and skip baking in the oven.
• Tip 3: If using frozen broccoli, thaw first in the microwave. Substitutes for broccoli are carrots, peas, spinach, kale, corn or artichokes.
• Tip 4: For the sauce, we prefer the ratio of 1 cup whole milk to ¼ cup heavy cream and then 1 cup of chicken stock.
• Tip 5: This dish is served right off the stove, but the pasta/broccoli and sauce can be made a couple hours in advance of finishing the dish.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.