Zapappy

Name: One-Skillet Chicken Alfredo Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 pounds (570 g) boneless, skinless chicken breasts, cut into 1-inch (2.5-cm) pieces; 1 teaspoon Diamond Crystal kosher salt (3 g); 1/2 teaspoon freshly ground black pepper; 1 tablespoon (15 ml) neutral oil; 2 tablespoons (28 g) unsalted butter; 4 garlic cloves, finely grated; 2 cups (480 ml) low-sodium chicken broth; 2 cups (480 ml) whole milk; 12 ounces (340 g) penne or rigatoni; 8 ounces (225 g) broccoli florets, cut small; 3/4 cup (180 ml) heavy cream; 3 ounces (85 g) finely grated Parmigiano-Reggiano; 1 teaspoon (5 ml) fresh lemon juice; 2 tablespoons chopped flat-leaf parsley; 1/4 teaspoon freshly grated nutmeg (optional)

Cooking

Zapappy

Cooking

American

One-Skillet Chicken Alfredo Pasta

This is deliberately Italian American: browned chicken, broccoli, and short pasta cooked in one skillet, finished with cream and Parmigiano-Reggiano. The chicken is removed after searing so it stays j

6 servings · 15 minutes prep · 30 minutes cook

Ingredients

Chicken

1 1/4 pounds (570 g) boneless, skinless chicken breasts, cut into 1-inch (2.5-cm) pieces
1 teaspoon Diamond Crystal kosher salt (3 g)
1/2 teaspoon freshly ground black pepper
1 tablespoon (15 ml) neutral oil

Pasta and sauce

2 tablespoons (28 g) unsalted butter
4 garlic cloves, finely grated
2 cups (480 ml) low-sodium chicken broth
2 cups (480 ml) whole milk
12 ounces (340 g) penne or rigatoni
8 ounces (225 g) broccoli florets, cut small
3/4 cup (180 ml) heavy cream
3 ounces (85 g) finely grated Parmigiano-Reggiano
1 teaspoon (5 ml) fresh lemon juice
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon freshly grated nutmeg (optional)

Directions

Brown the chicken

Season chicken with salt and pepper. Heat oil in a deep 12-inch (30-cm) skillet over medium-high. Sear in a single layer for 3 to 5 minutes, turning once, until browned and at least 160°F (71°C) in the largest pieces. Transfer to a clean plate; it will finish cooking later.

Cook the pasta and finish

Reduce heat to medium. Melt butter, add garlic, and stir 30 seconds. Add broth and milk, scraping up the browned bits. Bring to a simmer.
Stir in pasta. Cover and simmer gently for 10 minutes, stirring thoroughly every 2 minutes so pasta does not stick.
Add broccoli and cream. Cover and cook 4 to 7 minutes more, stirring twice, until pasta is al dente, broccoli is crisp-tender, and the liquid is visibly thickened. Add a splash of hot water if the skillet becomes dry before the pasta is tender.
Return chicken and accumulated juices. Simmer 1 to 2 minutes, until the chicken reaches 165°F (74°C).
Remove from the heat. Stir in Parmigiano-Reggiano by handfuls, then lemon juice, parsley, and nutmeg, if using. Rest 2 minutes; loosen with hot water if needed and serve immediately.