Delicious Broccoli Chicken Alfredo Recipe | Creamy Pasta Dish
Apr 08 2022
Broccoli Chicken Alfredo is a delicious and creamy pasta dish made with tender chicken thighs, broccoli florets, and a rich alfredo sauce. This recipe will transport you back to your college days with its comforting flavors.

To start, cook the broccoli florets in salted water until they are tender. In a separate pot, warm up the cream over medium heat. Grate some parmesan cheese and set it aside.

Next, blend the cooked broccoli, cream, grated parmesan cheese, olive oil, nutmeg, curly parsley, and seasonings together in a blender. Slowly stream in hot water until the mixture becomes creamy and emulsified.

For added flavor, roast garlic cloves in aluminum foil with olive oil and salt. Toast white bread slices in the oven until golden brown, then spread the roasted garlic across the bread. Finely chop the bread and mix it with parsley, salt, pepper, and garlic oil.

In a cast-iron skillet, cook the seasoned chicken thighs in olive oil until they are cooked through and golden brown. Optionally, add garlic cloves and butter for extra flavor.

While the chicken is cooking, boil fettuccine pasta in salted water until al dente. Add the cooked broccoli heads to the pasta for the last minute of cooking.

Once the pasta and broccoli are cooked, strain them and transfer them to a large pan. Pour in the homemade alfredo sauce, a drizzle of olive oil, cracked pepper, and a few knobs of butter. Stir everything together until well combined.

To serve, plate the pasta and top it with grated parmesan cheese and the flavorful bread gremolata. Enjoy this cheesy and creamy Broccoli Chicken Alfredo!

INGREDIENTS
Broccoli Florets
2 cups Cream
Parmesan Cheese, grated
Olive Oil
Pepper
Salt
Nutmeg
Curly Parsley
4 Slices of White Bread
4 Chicken Thighs
Garlic cloves
Butter
Fettuccine Pasta


COOKING METHOD:
1. Cut broccoli heads into individual florets. Chop up leftover stems and place into boiled water seasoned with salt. Cook until easily pierced with a fork.
2. Bring cream up to a warm temperature over medium heat.
3. Grate parmesan cheese.
4. Add cooked broccoli, cream (barely covering the broccoli), cheese, 3-4 Tbsp olive oil, a pinch of nutmeg, curly parsley, and fresh cracked pepper and salt to a blender. While blending slowly stream in hot water until emulsified and creamy.
5. Add 3-4 heads of garlic to aluminum foil and cover with olive oil and salt. Wrap tightly and place onto a rimmed baking sheet.
6. On the same rimmed baking sheet, drizzle olive oil over bread slices with salt and pepper. Place into a preheated 350F oven and toast bread until golden brown on both sides. Smoosh/Spread roasted garlic across the bread. Stack bread and finely chop. Mix in finely chopped parsley with salt, pepper, and garlic oil until combined.
7. In a cast-iron skillet over medium heat, coat the pan with olive oil. Season both sides of the chicken thighs with salt and pepper.
8. Cook chicken skin side down over medium-high heat for 7-8 minutes per side. Optionally add cloves of garlic and butter.
9. Boil fettuccine pasta in salted water until al dente. Add in the broccoli heads and cook for 1 minute.
10. Strain the pasta and broccoli then add to a large pan. Pour in the alfredo sauce, a glug of olive oil, fresh cracked pepper, couple knobs of butter, and stir together.
11. Plate and top grated parmesan and gremolata. Enjoy!

© RocketSquirrel lab