Chicken and Broccoli Alfredo

Course: Entree

Cuisine: American

Keyword: Alfredo sauce recipe, Chicken Alfredo recipe, Creamy pasta with chicken and broccoli

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 693kcal

Author: Kris Longwell

This Chicken and Broccoli Alfredo is so easy to prepare but looks amazing and tastes even better. You'll love bringing the skillet directly to the table and serve this incredible dish family-style. And the recipe can be easily adapted to fit whatever you have in your pantry and fridge!

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Equipment

Oven-ready skillet/saucepan (see note)

Ingredients

1 tbsp olive oil
3 lbs chicken thighs 5 or 6, bone-in, skin-on
3 tsp Kosher salt divided
2 tsp black pepper ground, divided
8 oz orecchiette pasta
12 oz broccoli florets, fresh, if frozen, thawed
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
¼ cup heavy cream
1 cup chicken stock
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
½ cup Parmesan cheese grated

Instructions

Preheat oven to 425°F.
Season chicken all over with salt and pepper.
In a large oven-ready skillet, heat oil over medium-high heat.
Place chicken, skin side down, in the hot skillet. Cook until golden brown, about 8 to 10 minutes. (Shift the chicken around in the skillet occasionally to prevent sticking).
Remove from heat and turn chicken over. Place skillet in the oven for 20 minutes until chicken is completely cooked (internal temperature of 165°F). Use tongs to remove chicken onto a platter or plate.
Discard the oil and any rendered grease from the skillet. Leave the brown bits that have stuck on the surface of the pan.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente, typically about 10 to 12 minutes, check package instructions for guidance. Add the broccoli in the final 3 minutes of cooking. Drain, and set aside.
Return the skillet to the stove over medium heat and add the butter. Once melted, stir in the flour and whisk for about 2 minutes.
Stir in the milk, cream, chicken stock, Dijon, Worcestershire sauce, garlic powder, 1 tsp salt, and ¼ tsp ground black pepper. Stir constantly until thickened, about 5 minutes.
Add the cooked pasta and broccoli and gently stir until well-mixed. Stir in the cheese, and then nestle the cooked chicken thighs in the skillet. Serve at once.

Video

Notes

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. Discard oil and rendered fat from the skillet and continue with recipe as written.

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. Cut the chicken into bite-sized pieces, or serve whole.

If using frozen broccoli, thaw first in the microwave. Substitutes for broccoli are carrots, peas, spinach, kale, corn or artichokes. Fresh, frozen, or canned all work perfectly fine. Of course, fresh is best, but any variety will still deliver great taste.

For the sauce, we prefer the ratio of 1 cup whole milk to 1/4 cup heavy cream and then 1 cup of chicken stock. You could use half and half or almond milk as a substitute, or a combination of any of these. Just make sure to use 1¼ cups of the dairy to the 1 cup of stock.

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. Add a couple of dashes of olive oil on the cooked pasta and broccoli and mix to keep them from drying out.

Nutrition