Chicken & Broccoli Linguine Alfredo

My go-to dinner option is usually somewhere between pasta and whatever I have all of the ingredients for. It turns out, I always have the ingredients for some type of pasta dish creation and if quick dinners are your thing then I highly suggest you keep a box of pasta, cream, shredded cheese, and fresh veggies around. Chicken & broccoli linguine Alfredo is one of my favorite pasta recipes to make during the week because it only takes about 45 minutes, it’s easy, it’s super comforting, and the best part is I have leftovers!!

This recipe is pretty straightforward and it’s totally adaptable. I you don’t want to use chicken, you can use shrimp, scallops, or just stick with veggies. I think what you will love about this recipe is that the cream sauce is a base for any other creamy pasta dishes that you might make. What I look for in an Alfredo dish is a perfectly seasoned creamy sauce that wraps around the pasta, chicken, and veggies like one big bear hug.  Speaking of sauce, this Alfredo uses heavy cream and cheese, so again…it’s easy!

What type of cheese to use?

Most recipes call for parmesan cheese, however I prefer a blend of:

  • White cheddar cheese
  • Parmesan cheese
  • Smoked gouda cheese

For this recipe I only used white cheddar but feel free to test out different cheeses that you like.

Chicken & Broccoli Linguine Alfredo

Making Chicken & Broccoli Linguine Alfredo

Step 1: Preparing the chicken

Clean and trim your chicken breast (if needed) and lay them on a cutting board. Place a piece of plastic wrap over the chicken and using a meat tenderizer, pound the chicken breasts until they are 1/2 inch thick. Season your chicken breasts with your seasoning of choice. I always use salt, pepper, creole seasoning, and an onion & garlic spice blend.

Heat the oil in a large pan or skillet and sear the chicken breast on both sides until they are cooked completely. Remove the chicken from the pan and let it rest until you’re ready to serve the pasta.

Step 2: While the chicken is cooking, prepare the broccoli

Rinse the broccoli off and carefully cut into the crown removing the large stem. You can pull the broccoli pieces off if it’s easier for you. Feel free to use the prepared bag broccoli crown pieces. Add about 1/4 cup of water to a pot and steam the broccoli on the stove until you have reached your desired tenderness. Strain the broccoli and set aside until you’re ready to add it to the pasta.

Step 3: While the chicken is cooking, prepare the linguine

Fill a large pot with enough water to cover the linguine. Season the water with salt, 1 tablespoon of vegetable oil (optional, but it helps to make sure the pasta doesn’t stick), and add in the pasta. Boil until the pasta it is al dente. Drain the pasta and set it aside until you’re ready to add it to the Alfredo sauce.

Step 4: Making the white cheddar Alfredo

Melt the butter in a large pan or skillet over medium high heat. Once the butter is melted, pour in the heavy cream and bring it to a boil then reduce the heat to medium low.

Add in the shredded cheese, salt & pepper, onion powder, and garlic powder. Stir well. Add in the pasta (1 handful at a time) and stir the pasta into the sauce then stir in the broccoli. Top the pasta with the chicken and serve immediately.

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Chicken & Broccoli Linguine Alfredo

Chicken & Broccoli Linguine Alfredo

  • Author: Jaylynn Little
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: 45 Minute Dishes

Description

Creamy white cheddar Alfredo with tender broccoli, and juicy tender chicken breast.


Scale

Ingredients

2 tablespoons vegetable oil

4 chicken breasts

1 large broccoli crown

Linguine Pasta (about 3/4 of a 1 pound box of linguine)

4 tablespoons unsalted butter or magarine

3 cups heavy whipping cream

6 ounces shredded white cheddar

1 teaspoon onion powder

1 teaspoon garlic powder

Salt/pepper to taste


Instructions

Preparing the chicken

  1. Clean and trim your chicken breasts (if needed) and lay them on a cutting board. Place a piece of plastic wrap over the chicken and using a meat tenderizer, pound the chicken until they are 1/2 inch thick.
  2. Season your chicken breasts with your seasoning of choice. I always use salt, pepper, and an onion & garlic spice blend.
  3. Heat the oil in a large pan or skillet and sear the chicken breast on both sides until they are cooked completely. Remove the chicken from the pan and let it rest until you’re ready to serve the pasta.

While the chicken is cooking, prepare the broccoli

  1. Rinse the broccoli off and carefully cut into the crown removing the large stem. You can pull the broccoli pieces off if it’s easier. Feel free to use the prepared bag broccoli crown pieces.
  2. Add about 1/4 cup of water to a pot and steam the broccoli on the stove until you have reached your desired tenderness. Strain the broccoli and set it aside until you’re ready to add it to the pasta.

While the chicken is cooking, prepare the linguine

  1. Fill a large pot with enough water to cover the linguine. Season the water with salt, 1 tablespoon of vegetable oil (optional), and add in the pasta. Boil until the pasta is al dente. Drain the pasta and set aside until you’re ready to add it to the Alfredo sauce.

Making the white cheddar Alfredo

  1. Melt the butter in a large pan or skillet over medium high heat. Once the butter is melted, pour in the heavy cream and bring it to a boil then reduce the heat to medium low.
  2. Add in the shredded cheese, salt & pepper, onion powder, and garlic powder. Stir well.
  3. Add in the pasta (1 handful at a time) and stir the pasta into the sauce then stir in the broccoli. Top the pasta with the chicken and serve immediately.

Notes

When reheating you may need to add more cream so that the Alfredo remains creamy.

I recommend using fresh broccoli

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