Creamy Alfredo Chicken Linguine with Broccoli Step-by-step instructions

Before you start

Before starting, ensure all ingredients are prepped and ready for the stove. Cut the chicken into uniform, bite-sized pieces to ensure even cooking. Grate the parmesan cheese finely and set it aside.

Bring a large pot of salted water to a boil for the linguine, but wait to add the pasta until you have finished searing the chicken, as the pasta cooks very quickly and should be ready exactly when the sauce is finished.

Instructions

Searing the Chicken

1. 1Sear the Chicken
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes.
   Look for Chicken is golden brown on all sides and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the pan is hot before adding the chicken to achieve a good sear.

The chicken pieces should have a deep, golden-brown crust on all sides. As they cook in the olive oil, the pan will develop flavorful browned bits at the bottom.

Check that the chicken is fully cooked throughout, ensuring it reaches the required safe internal temperature before removing it from the skillet to rest.

Creating the Alfredo Sauce

2. 2Prepare Sauce and Broccoli
   In the same skillet, pour in the heavy cream and bring to a gentle simmer. Add the broccoli florets and cook until they are vibrant and tender-crisp. Stir in the freshly grated parmesan cheese until the sauce is smooth and thickened.
   Look for Sauce coats the back of a spoon and broccoli is bright green.
   Tip Grate your own parmesan for a smoother, better-melting sauce.

The heavy cream should be simmering gently, and the broccoli florets should be softening slightly in the heat. When the parmesan is added, the sauce should begin to thicken and become opaque. Watch for a velvety consistency that is smooth and glossy, indicating that the cheese has fully incorporated into the cream.

Tossing the Pasta

3. 3Toss and Serve
   Cook the linguine according to the package directions, then drain. Add the cooked linguine and the seared chicken back into the skillet with the sauce. Toss everything together until the pasta is thoroughly coated and steaming hot.
   Look for Pasta is glossy and fully coated in the creamy sauce.
   Tip Toss gently to keep the broccoli florets intact.

The linguine should be fully coated in the thick, creamy sauce. When tossed with the chicken and broccoli, the final dish should look cohesive and steaming hot. The sauce should cling to the pasta strands, and the broccoli should be evenly distributed throughout the skillet, ready to be plated immediately.

Common mistakes

A common mistake is overcrowding the pan during the searing process, which causes the chicken to steam instead of developing a golden-brown crust. Another error is using pre-shredded cheese, which often contains anti-caking agents that prevent the cheese from melting into a smooth sauce.

Finally, avoid overcooking the broccoli; it should be added to the cream only for the final few minutes so it retains its texture and bright color rather than turning dull and soft.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The broccoli should be vibrant green and tender-crisp, not mushy.

The Alfredo sauce is done when it is thick, glossy, and coats the back of a spoon without running off too quickly. The pasta should be al dente, providing a slight resistance to the bite, which balances the creamy sauce.

• Poultry: 165°F (74°C) in the thickest part