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

Before you start

Before starting, ensure all ingredients are measured and ready, as the cooking process moves quickly. Slice the chicken breasts into uniform strips to ensure they cook evenly and reach the safe temperature of 165°F (74°C) simultaneously.

Prepare a large pot of water and bring it to a boil, then keep a colander nearby for draining the pasta. Having everything organized will keep the kitchen clean and the cooking flow smooth.

Instructions

Searing and Boiling

1. 1Sear the chicken
   Heat a large skillet over medium-high heat with a drizzle of oil. Season the sliced chicken breast with salt and pepper. Add to the skillet and cook until golden brown and the internal temperature reaches 165°F (74°C). Remove from the pan and set aside to rest for at least 3 minutes.
   Look for Chicken is golden and cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the pan is hot before adding the chicken to get a good sear.
2. 2Cook pasta and broccoli
   Bring a large pot of salted water to a boil. Cook the linguine according to package directions. During the last 3 minutes of boiling, add the broccoli florets to the pasta water. Drain everything together, reserving a small amount of pasta water if needed.
   Look for Pasta is al dente and broccoli is bright green.
   Tip Do not overcook the broccoli; it should remain vibrant and slightly crisp.

The chicken should be golden brown and fully cooked. The pasta should be al dente, and the broccoli should be bright green and tender.

Ensure the sink and preparation area are clean after handling raw poultry to maintain food safety standards before moving on to the sauce preparation.

Heating the Sauce

3. 3Prepare the sauce
   In the same skillet used for the chicken, pour in the alfredo sauce and heat over medium-low heat until it begins to simmer gently. Stir occasionally to ensure even heating throughout the sauce.
   Look for Sauce is steaming and smooth.
   Tip Keep the heat low to prevent the sauce from scorching.

The sauce should smell rich and creamy. When heated, it should transform into a thick, velvety liquid. If the sauce seems to be separating, remove it from the heat briefly and whisk vigorously until it becomes uniform and smooth before proceeding to combine with the pasta.

Final Toss

4. 4Combine and serve
   Add the cooked linguine, broccoli, and seared chicken back into the skillet with the sauce. Toss gently over low heat until everything is well coated and heated through. Add a splash of reserved pasta water if the sauce is too thick. Serve immediately while hot.
   Look for Pasta is glossy and thoroughly coated in sauce.
   Tip Serve with an extra sprinkle of cheese if desired.

The dish is ready when the pasta, chicken, and broccoli are evenly coated in the creamy sauce. The final mixture should be steaming hot and glossy. If the sauce appears too thick or sticky, add a tablespoon of reserved pasta water until the desired consistency is achieved.

Common mistakes

A common mistake is overcooking the broccoli, which can lead to a mushy texture; adding it during the final minutes of the pasta cooking time is crucial.

Avoid boiling the sauce too vigorously, as this can cause the fat to separate from the cream, resulting in a grainy or oily texture rather than a creamy one. Always ensure the chicken is fully cooked before combining it with the sauce to maintain safety.

How to tell it’s done

The chicken is done when it is golden brown on the outside and reaches an internal temperature of 165°F (74°C). The linguine should be cooked al dente, meaning it is tender but still has a slight bite to it.

The sauce is ready when it is thick, glossy, and coats the back of a spoon without feeling greasy. If the sauce looks too thin, continue to simmer for another minute, but watch it closely so it does not reduce too much.

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