Broccoli Chicken Alfredo
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken breasts marinated with oil and vinegar, pounded thin, cooked in olive oil. Linguine cooked al dente, tossed with steamed broccoli and a butter, garlic cream sauce thickened with Parmesan. Broccoli microwaved for crisp texture. Chicken sliced against the grain. Final dish garnished with Parmesan, sea salt, and pepper. Variations include swapping red wine vinegar for lemon juice and vegetable oil for avocado oil. Timing flexible with marinade from 1 hour to overnight. Sauce made by melting butter, cooking garlic gently, then whisking heavy cream and cheese until glossy. A balanced dish combining creamy sauce, tender chicken, and crisp broccoli. Four servings. Total cook around 30 minutes.
Prep:
12 min
Cook:
22 min
Total:
34 min
Servings:
4 servings
#Italian-American
#Chicken
#Pasta
#Cream sauce
#Broccoli
#Weeknight meal
Chicken thin enough to cook fast, marinated with oil and acidity to soften fibers but don’t overdo it or get mush. Marinate at least an hour, flavor builds. Cook in olive oil hot enough for crust but not burning. Pasta? Al dente only. Overcooked linguine is a deal breaker. Broccoli, steamed quick in microwave—crispy bite, bright green, no soggy mess. Sauce—garlic butter, cream, cheese, whisked to creamy gloss right in pot where pasta will go back. Toss everything while hot. Toss fast. Sizzle of chicken, garlic aroma, sharp Parmesan heat. Season last, taste as you go. Quick adjustments with pasta water to save lumps or dry sauce. A dish I’ve tweaked years—learning timing and feel overrides clocks.
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup vegetable oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dried minced onions
- 1 teaspoon garlic powder
- 2-3 teaspoons extra virgin olive oil
- 1 pound linguine pasta
- 1 head broccoli, cut into florets
- 1 cup water
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup finely grated Parmesan cheese
- Extra Parmesan cheese for garnish
- Maldon sea salt
- Freshly ground black pepper
About the ingredients
Vegetable oil can be replaced with avocado or light olive oil for subtle flavor shifts. Red wine vinegar helps tenderize and add tang; lime or lemon juice work if you prefer citrus brightness but adjust quantity down slightly. Minced onions dried offer punch without moisture; fresh onion would add moisture, affecting marinade texture. Olive oil for cooking chicken ensures high heat tolerance and flavor. Fresh garlic in sauce, minced fine, releases aroma without bitterness if cooked gently. Parmesan must be finely grated, room temp so it melts smoothly, avoiding clumps in cream. Pasta preferably linguine but substitute fettuccine or tagliatelle for wider ribbons. Broccoli florets cut small to cook quickly and fit bite-sized into dish, stems can be peeled or reserved for stock. Salt flakes provide crunch contrast on top; kosher or sea salt preferred over table salt. Pepper freshly cracked, avoid pre-ground for maximum aroma.
Method
Chicken
- Slice chicken breasts into halves to make four thinner pieces before pounding. Pound meat to about 1/2 inch thickness but don’t overdo it or chicken turns mushy. Suppose one large chicken breast; slice then pound equally.
- Mix vegetable oil, red wine vinegar, dried minced onions, and garlic powder in a zip-top bag. Toss chicken pieces inside, seal. Marinate minimum 1 hour, best overnight in fridge. Avoid longer to prevent mushy texture.
- Heat skillet on medium, add 2 teaspoons olive oil. Chicken should sizzle on contact; wait a minute or two before moving—letting crust form is key. Cook 4-6 minutes per side until juices run clear. Thin pieces cook quicker, eyeball for golden edges.
- Remove chicken, place on chopping board. Cut against grain into strips. Set aside while sauce cooks.
Alfredo Sauce and Assembly
- Boil linguine salted water until just shy of done—al dente means slight bite, not mushy. Drain but reserve cup of pasta water, could use if sauce seems thick.
- Cut broccoli into small florets, place in microwave-safe bowl with 1 cup water. Cover loosely. Microwave high for 2-4 minutes. Should be crisp-tender, bright green, not soggy. Drain well.
- In large deep pot, melt butter low heat. Garlic goes in once butter melts but before color changes; cook soft and fragrant 2-3 minutes. Garlic browned equals bitterness; watch closely.
- Pour heavy cream next, stir gently. Add Parmesan gradually, whisk until creamy, glossy, thickened but still pourable. Sauce should lightly coat back of spoon. If too thick, add reserved pasta water.
- Toss in broccoli. Stir gently to coat florets with sauce. Add hot linguine immediately. Toss with tongs or forks to avoid crushing pasta. Coating everything quickly while hot keeps sauce luscious.
- Serve pasta divided among plates. Top evenly with chicken strips.
- Sprinkle grated Parmesan, finish with Maldon sea salt flakes and freshly cracked black pepper. Salt enhances mild cream and chicken; pepper cuts richness.
- Listen for sizzling chicken, smell garlic butter sweetness during cooking. Broccoli’s bright green and tender snap show timing. Sauce texture clues—too thick, thin with pasta water; too thin, simmer gently but watch for burning.
- Variations: Swap red wine vinegar for fresh lemon juice in marinade. Try avocado oil instead of vegetable oil for healthier fat profile. For cheesier punch add Pecorino Romano to Parmesan. Using fresh garlic over powder in marinade can lift flavor but dries faster—watch closely.
- If marinade smells off or chicken slimy, discard and start fresh. Don’t rush pounding or cooking to retain texture. Undercooked pasta ruins dish; overcooked broccoli dulls bright crisp contrast. Sauce lumps mean cheese added too fast or heat too high; adjust accordingly.
Cooking tips
Pound chicken evenly but gently—thin lets quick cooking and marinade penetration but over-pounding breaks fibers, toughens. Marinate inside zip bag shaking to coat evenly, fridge is key for food safety; do not skip. When heating skillet, oil must shimmer hot but not smoking; add chicken away from crowding or they steam. For sauce, do butter then garlic on low heat, never rush, garlic overcooked ruins sauce with bitterness. Add cream gradually, keep whisk moving so cheese absorbs and melts evenly. Thick sauce looks velvety, coats spoon, holds shape but still pourable, adjust with pasta water reserved just before draining. Toss broccoli quickly, gently fold pasta in hot sauce off heat to avoid curdling cream. Finish with seasoning, always taste before. Serve promptly to maintain texture contrast between tender chicken, creamy sauce and crisp broccoli. Clean utensils between steps for flawless emulsification. Leftovers reheat gently to prevent sauce splitting—add splash cream or water if dry.
Chef's notes
- 💡 Pound chicken only to 1/2 inch thickness. Too thin and meat turns mushy fast. Marinate in sealed bag for 1 hour minimum but better overnight. Avoid longer or texture breaks down. I learned quick: mush means musk of overpound and acid attack. Balance acidity with oil; vinegar sharp but red wine off balanced with neutral oil.
- 💡 Heat skillet hot enough so oil shimmers thin sheen not smoke. Add chicken spaced out or you steam pieces. Patience first few minutes for crust; chicken moves only when edges crisp up golden. Listen for sizzle, not pop or splash. No crowd, no steam, better crust.
- 💡 Microwave broccoli with water loosely covered for 2-4 minutes depending on size. Crisp tender means bright green, slight snap—avoid soggy flop. Drain well or sauce thinning. Chop small florets so cook fast, bites fit linguine. Sometimes stems peeled, reserved for stock if too tough.
- 💡 Sauce needs garlic gently cooked few minutes in butter on low. Brown garlic ruins sauce, bitter hits immediately. Cream added slow while whisking; Parmesan in slowly so cheese melts smoothly. Watch texture: thick coats spoon still pourable. Pasta water handy for quick thin. Keep whisk moving no lumps. Sauce chills split if reheated hard, add splash cream or water then low heat.
- 💡 Toss broccoli in sauce off heat fast, no crushing florets. Add hot drained pasta quick to coat with sauce. Toss fast but gently with tongs or forks. Season last with Maldon salt flakes and freshly cracked pepper. Salt crunchy contrast, pepper bright aroma cuts richness. Taste often, tweak salty or peppery upward last.
Common questions
How long to marinate chicken?
Minimum 1 hour, preferably overnight inside sealed bag. Longer than overnight mushy risk. Acidity breaks fibers but goes too far. Oil in marinade protects texture. Skipping marinade means less flavor and toughness. Fresh garlic in marinade changes timing; powder safer if in a rush.
How to avoid bland sauce?
Garlic cooked low in butter first, no browning. Parmesan very finely grated, room temp helps melt. Gradually whisk cheese slow. If sauce lumps, temp too hot or cheese in too fast. Pasta water reserved helps fix thickness fast. Adding Pecorino Romano ups sharp tang if needed. Avoid pre-ground pepper for best aroma boost on top.
What if broccoli soggy?
Overcooked in microwave or too much water. Drain well or reduce water amount. Larger florets need longer but check color and snap often. Undercooked broccoli is too tough. Best to cut bite-size and cook 2 minutes first, check crispness. Steaming alternative but lose bright green vibrancy. Toss quick in sauce off heat to keep texture.
Best way to reheat leftovers?
Low heat reheat only. Add splash heavy cream or reserved pasta water to loosen sauce. Avoid microwave harsh heat; sauce can split easy. Stir gently while warming. Chicken reheats fast, overcooking dries. Broccoli loses snap over time. Eat within 2 days for freshness. Store chicken separate for control or reheated all together gently.
