Creamy Chicken and Broccoli Pasta
Juicy poached chicken, tender broccoli and creamy Alfredo pasta, all made with one pan and one pot of flavored water. It feeds the whole family for about $20 and is ready in 35 minutes or less.
Servings 4 people
Ingredients
Aromatic cooking water, chicken and pasta
- 8 cups water
- Salt
- 5 garlic cloves smashed
- ½ medium onion thinly sliced
- 4 lemon slices thinly sliced
- 3 cups dry macaroni
- 1 lb chicken breast I used a 546 g package, cut into 1-inch cubes
Alfredo Sauce
- 4 tablespoons butter 56 g
- 1½ cups heavy whipping cream 480 ml, unwhipped
- 1 cup freshly finely shredded Parmesan (about 90 g)
- ¼ teaspoon black pepper plus more to taste
- Reserved cooking water as needed
- Salt only if needed after tasting
Steamed broccoli
- 3 cups broccoli florets cut into evenly sized pieces
- ¼ inch of water in a wide deep pan with a lid, plus cold or ice water for cooling the broccoli
- A small pinch of salt optional
Instructions
- Steam the broccoli. Pour ¼ inch of water into a wide, deep pan with a lid and bring to a boil. Add 3 cups broccoli florets, cover, and cook over medium heat for 4–5 minutes, until a thick stem is fork-tender (1–2 minutes more if needed). Transfer to cold or ice water, drain thoroughly, and set aside. Discard the water in the pan.
- Make the aromatic water. In the same pan, combine 8 cups water, 5 smashed garlic cloves, ½ medium onion thinly sliced, 4–5 thin lemon slices, and 2 teaspoons fine table salt. Bring to a boil, then reduce the heat and gently simmer for 5 minutes.
- Poach the chicken. Add 1–1¼ pounds chicken breast cut into 1-inch cubes. Keep at a gentle simmer. Start checking at 6 minutes; the pieces may take 8–10 minutes after the water returns to a simmer. Check that the largest pieces reach 165°F/74°C.
- Remove the chicken and aromatics. Scoop the cooked chicken onto a clean plate. Remove and discard the lemon, garlic, and onion. Keep the cooking liquid in the pan.
- Cook the macaroni. Bring that liquid back to a boil. Add 3 cups dry macaroni and cook according to the package directions, stirring occasionally.
- Reserve water and drain. Save 1 cup cooking liquid, then drain the macaroni.
- Alfredo sauce. In the same pan, melt 4 tablespoons butter over medium-low heat. Stir in 1 ½ cups heavy whipping cream, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Gently simmer for 2–3 minutes. Turn off the heat and let the bubbling settle. Gradually stir in 1 cup freshly, finely grated Parmesan (about 90 g) until smooth.
- Combine. Add the macaroni, cooked chicken, and any chicken plate juices. Toss, then gently fold in the steamed, well-drained broccoli.
- Adjust and serve. Add reserved cooking liquid 2 tablespoons at a time if the sauce needs loosening. Warm gently over low heat without boiling. Taste before adding more salt, and serve immediately.
Video
Notes
Time-saving option: steam the broccoli in a separate pan while the aromatic water simmers.
Tips for the creamiest chicken and broccoli Alfredo pasta
- Grate your own Parmesan. Pre-grated cheese often has additives that keep it from melting smoothly.
- Keep the heat low once the cheese goes in. A hard boil can make a cream sauce grainy or oily.
- Save some cooking water. A splash loosens the sauce and helps it cling to the pasta.
- Don’t overcook the broccoli. Cooling it in ice water keeps it bright green, and folding it in at the end keeps it from turning mushy.
- Serve it right away. Alfredo thickens as it sits, so it tastes best fresh from the pan.
- Garlic bread: My son loves this with garlic bread, and store-bought is perfect when you’re short on time.
- Swap the protein: shredded rotisserie chicken or shrimp both work.
- Add more vegetables: Mushrooms, spinach or peas fit well with the creamy sauce.
- Change the pasta: Fettuccine, penne or any short pasta you have in the cupboard will do.
- Add a little brightness: A squeeze of lemon cuts through the richness of the Alfredo.
- Add a salad: A simple green salad rounds out the meal.