Step-by-Step Instructions
1. Cook the Pasta and Broccoli:
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Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.
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For fresh broccoli: Add the florets to the boiling pasta water for the last 3 minutes of cooking.
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For frozen broccoli: Steam separately according to package directions until tender-crisp.
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Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli and set aside.
2. Sauté the Chicken:
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While the pasta cooks, season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
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Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Create the Creamy Alfredo Sauce:
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In the same skillet, reduce the heat to medium. Melt the butter and add the minced garlic. Sauté for about 30 seconds until fragrant.
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Pour in the heavy cream and bring to a gentle simmer. Do not boil.
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Reduce the heat to low. Gradually whisk in the Parmesan and mozzarella (if using) until the sauce is smooth and creamy.
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Season with a pinch of nutmeg, salt, and pepper. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
4. Bring It All Together:
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Add the cooked pasta, broccoli, and chicken back into the skillet with the Alfredo sauce. Toss everything gently until evenly coated and heated through, about 1-2 minutes.
5. Serve Immediately:
-
Divide into bowls and garnish with a generous sprinkle of Parmesan and fresh parsley. Serve with garlic bread or a crisp side salad for the perfect meal.
Step-by-Step Instructions
1. Cook the Pasta and Broccoli:
-
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.
-
For fresh broccoli: Add the florets to the boiling pasta water for the last 3 minutes of cooking.
-
For frozen broccoli: Steam separately according to package directions until tender-crisp.
-
Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli and set aside.
2. Sauté the Chicken:
-
While the pasta cooks, season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
-
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Create the Creamy Alfredo Sauce:
-
In the same skillet, reduce the heat to medium. Melt the butter and add the minced garlic. Sauté for about 30 seconds until fragrant.
-
Pour in the heavy cream and bring to a gentle simmer. Do not boil.
-
Reduce the heat to low. Gradually whisk in the Parmesan and mozzarella (if using) until the sauce is smooth and creamy.
-
Season with a pinch of nutmeg, salt, and pepper. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
4. Bring It All Together:
-
Add the cooked pasta, broccoli, and chicken back into the skillet with the Alfredo sauce. Toss everything gently until evenly coated and heated through, about 1-2 minutes.
5. Serve Immediately:
-
Divide into bowls and garnish with a generous sprinkle of Parmesan and fresh parsley. Serve with garlic bread or a crisp side salad for the perfect meal.
