Chicken Broccoli Alfredo
Creamy and flavorful pasta with tender chicken and broccoli, smothered in a rich Alfredo sauce
Creamy and flavorful pasta with tender chicken and broccoli, smothered in a rich Alfredo sauce
- Carbohydrate 38.0637990304845 g
- Cholesterol 212.941666667442 mg
- Fat 49.1456863944827 g
- Fiber 0.988158217323132 g
- Protein 16.1696380371976 g
- Saturated Fat 29.1121650306011 g
- Serving Size 1 1 Serving (226g)
- Sodium 200.979051295515 mg
- Sugar 37.0756408131613 g
- Trans Fat 3.40246518591296 g
- Calories 651 calories
Step-by-step
- Steam broccoli and chop chicken. Set aside.
- Boil and drain pasta as directed on package.
- Melt butter in medium saucepan over medium heat.
- Add minced garlic with the butter and saute until tender.
- Add cream, garlic powder, and pepper.
- Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.
- When sauce has reached desired consistency, stir in Parmesan cheese.
- Pour chicken and broccoli in the sauce and stir.
- Add in Pasta and toss.
- Sprinkle top with parmesan cheese.
Heavy cream acts as the structural foundation for this dish, reducing down with butter and grated parmesan to coat every piece of penne evenly. Maintaining a medium heat prevents milk solids from separating prematurely while the liquid simmers for ten to twelve minutes. Stirring frequently ensures the dairy does not scorch against the bottom of the saucepan before the starch reaches the proper viscosity. Grated cheese added at the very end melts smoothly into the hot emulsion without turning stringy or greasy.
Acidic, crisp vegetables cut through the heavy richness of dairy fats far better than heavier side dishes. A sharp arugula salad dressed simply with fresh lemon juice and extra virgin olive oil provides the necessary contrast. Pickled red onions or thinly sliced radishes also work well to reset the palate between rich bites of poultry and cream sauce. Avoid serving heavy garlic bread alongside this meal, as the repeating flavors will overwhelm the subtle aromatics in the sauce.
Temperature control ruins more cream sauces than almost any other kitchen error. Simmering the cream too aggressively causes the water content to evaporate too fast while breaking the butter emulsion, leaving an oily slick across the surface. Using pre-shredded parmesan instead of freshly grated cheese introduces anti-caking agents like cellulose that prevent smooth melting, resulting in a grainy texture.
Leftovers require careful reheating due to the high fat content of the heavy cream and butter base. Warm individual portions gently over low heat in a small saucepan, splashing a tablespoon of milk or water into the pan to restore the sauce consistency. High microwave power will cause the fats to separate instantly, leaving the pasta dry and the sauce broken.
