Creamy Alfredo Chicken Linguine with Broccoli Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of the dish, ensure the skillet is properly preheated before adding the chicken. This creates an immediate sear that locks in the juices and leaves behind flavorful browned bits.

Additionally, warming the serving bowls before plating helps keep the creamy pasta hot and prevents the sauce from thickening too quickly as it sits.

If the Alfredo sauce becomes too thick during assembly, add the reserved pasta water one tablespoon at a time while tossing.

The starch in the water helps thin the sauce while maintaining its emulsified, creamy texture. Avoid using plain tap water, which can dilute the rich flavors of the cream and Parmesan cheese.

Variations

• Spicy Alfredo: Add a pinch of cayenne pepper to the cream for a subtle heat.
• Shrimp Alfredo: Substitute the chicken with large peeled and deveined shrimp, searing them for two minutes per side.
• Mushroom Alfredo: Sauté sliced cremini mushrooms in the skillet before adding the cream for an earthy flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce will separate when thawed.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the smooth texture.

Store any leftover pasta in an airtight container in the refrigerator for up to three days. Keep in mind that creamy sauces tend to absorb into the pasta as they sit, which may make the leftovers appear dry.

It is not recommended to freeze this dish, as the cream sauce can break and become grainy upon thawing.

While this dish is best enjoyed fresh, the chicken can be seared and sliced up to a day in advance. Store the cooked chicken in the refrigerator and warm it gently before adding it to the freshly prepared pasta and sauce. The broccoli can also be chopped ahead of time and stored in a sealed bag.

Serving ideas

Serve this creamy chicken linguine in shallow, warmed bowls to showcase the glossy sauce and vibrant broccoli. Garnish with an extra sprinkle of freshly grated Parmesan cheese. The presentation is simple yet elegant, making it perfect for a cozy family dinner or a casual gathering with friends.

A simple, crisp green salad tossed with a light vinaigrette makes an excellent accompaniment to this rich pasta.

The acidity of the dressing provides a refreshing contrast to the decadent cream and cheese. Serve with chilled white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the savory chicken.

Frequently asked questions

Recipe card

Creamy Alfredo Chicken Linguine with Broccoli

Prep 15 minCook 20 minRest 3 minTotal 38 minServes 4

Ingredients

• 12 oz linguine pasta
• 1 lb boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

690

Protein

42 g

Carbohydrates

65 g

Fat

29 g

Fiber

3.5 g

Sugar

2.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.