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

Before you start

Before beginning, organize all the ingredients and equipment to ensure a smooth cooking process. Fill a large pot with water and set it on the stove to boil.

Measure out the heavy cream and grate the Parmesan cheese so they are ready to be added to the skillet. Chop the broccoli into bite-sized florets. Pat the chicken breasts dry with paper towels to ensure they sear beautifully in the pan.

Instructions

Pasta and Broccoli Preparation

1. 1Cook the Pasta and Broccoli
   Bring a large pot of water to a boil. Add the linguine and cook according to package instructions, adding the broccoli florets during the last two minutes of cooking. Drain the pasta and broccoli, reserving one cup of the pasta cooking water, and set aside.
   Look for The pasta should be al dente.
   Tip Keeping some pasta water helps adjust the final sauce consistency.

The linguine should be cooked to al dente, showing a slight resistance when bitten, while the broccoli florets are vibrant green and tender-crisp.

When draining, the steam rising from the pot should carry a clean, wheaty aroma. Be sure to reserve a cup of the starchy pasta water, which appears slightly cloudy and is essential for adjusting the final sauce.

Searing the Chicken

2. 2Sear the Chicken Breasts
   Heat a large skillet over medium-high heat. Place the chicken breasts in the hot skillet. Cook for about 6 to 8 minutes per side, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 3 minutes before slicing.
   Look for The chicken is golden brown with a firm touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the pan to ensure a proper sear.

The chicken breasts should have a deep, golden-brown crust on both sides, sizzling gently in the skillet. When pressed, the meat should feel firm, and an instant-read thermometer inserted into the thickest part must register 165°F (74°C).

Allowing the chicken to rest on a cutting board ensures the juices redistribute, keeping the meat tender when sliced.

Sauce Simmering and Assembly

3. 3Simmer the Cream and Parmesan
   In the same skillet over medium heat, pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Whisk in the grated Parmesan cheese until melted and smooth.
   Look for The sauce should be smooth and lightly thickened.
   Tip Keep the heat at medium to prevent the cream from boiling over.
4. 4Combine and Toss
   Add the cooked linguine and broccoli to the simmering sauce in the skillet. Toss everything together over low heat until the pasta is thoroughly coated, adding a splash of the reserved pasta water if the sauce is too thick. Stir in the sliced chicken breasts and serve immediately in warm bowls.
   Look for The sauce clings evenly to the pasta.
   Tip Serve immediately while the sauce is at its creamiest.

The Alfredo sauce should be thick, smooth, and bubbling gently, with a rich aroma of cream and Parmesan. When the linguine, broccoli, and sliced chicken are tossed into the skillet, the sauce should coat every ingredient evenly without pooling at the bottom. The final dish looks incredibly glossy and inviting, ready to be served immediately.

Common mistakes

One common mistake is boiling the cream over high heat, which can cause the sauce to separate or curdle. Always simmer the cream gently over medium-low heat and stir constantly when adding the cheese.

Another error is discarding all of the pasta water; this starchy liquid is the secret to reviving a dry sauce and achieving a professional, glossy finish.

How to tell it’s done

The chicken is fully cooked and safe to consume when it reaches an internal temperature of 165°F (74°C) on a meat thermometer. The pasta is perfectly cooked when it is al dente, meaning it is tender but still has a firm bite. The sauce is done when it has thickened enough to coat the back of a spoon smoothly.

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