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Pan-Seared Chicken with Creamy Broccoli Alfredo Pasta

Pan-Seared Chicken with Creamy Broccoli Alfredo Pasta

Dinner
Prep Time
15min
Cook Time
35min
Servings
3
Calories
720
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Chef's Note

For the best flavor development, don't rush the chicken searing process. A properly developed fond (those brown bits on the bottom of the pan) is the foundation of the sauce's depth. If you have leftovers, add a splash of cream or milk when reheating to revive the sauce.

Tags
chicken
pasta
broccoli
alfredo
Italian
creamy
weeknight dinner
one-pan
Ingredients

  • 1.5 pounds boneless, skinless chicken breasts

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 2 tablespoons olive oil

  • 8 ounces fettuccine pasta

  • 3 cups broccoli florets

  • 2 tablespoons unsalted butter

  • 3 cloves garlic cloves

  • 1 cup heavy cream

  • 1 cup Parmesan cheese, freshly grated

  • 1/8 teaspoon nutmeg, freshly grated

  • 1 teaspoon lemon zest

  • 2 tablespoons fresh parsley, chopped

Instructions
  • 1

    Bring a large pot of salted water to a boil for the pasta.

  • 2

    Pat chicken breasts dry with paper towels. Season both sides with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.

  • 3

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

  • 4

    Add the seasoned chicken breasts to the hot skillet. Sear for 6-7 minutes on the first side without moving, until golden brown with a nice crust.

  • 5

    Flip chicken and cook for another 5-6 minutes, or until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest for 5 minutes.

  • 6

    While the chicken cooks, add fettuccine to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.

  • 7

    During the last 3 minutes of pasta cooking time, add the broccoli florets to the pasta water to blanch them.

  • 8

    Reserve 1/2 cup of pasta cooking water, then drain the pasta and broccoli together in a colander.

  • 9

    In the same skillet used for chicken (do not clean it), reduce heat to medium and add 2 tablespoons butter.

  • 10

    Add minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to burn.

  • 11

    Pour in 1 cup heavy cream and bring to a simmer, scraping the bottom of the pan to incorporate the flavorful browned bits from the chicken (fond).

  • 12

    Simmer the cream for 2-3 minutes until it begins to thicken slightly.

  • 13

    Gradually whisk in 1 cup grated Parmesan cheese until smooth and creamy.

  • 14

    Add 1/8 teaspoon freshly grated nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.

  • 15

    If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, to reach desired consistency.

  • 16

    Add the drained pasta and broccoli to the sauce, tossing gently to coat evenly.

  • 17

    Slice the rested chicken breasts into 1/2-inch strips across the grain.

  • 18

    Divide the pasta and broccoli among three plates, top with sliced chicken, and sprinkle with lemon zest and fresh parsley. Serve immediately.

Nutrition Information (per serving)
720
Calories
52g
Protein
45g
Carbs
38g
Fat
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