Pollo Alfredo con brócoli para las noches entre semana

Ingredientes

• 1 lb boneless, skinless chicken breasts (or thighs)
• 8 oz fettuccine or penne pasta
• 2 cups broccoli florets, cut into small uniform pieces
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream (or mix of cream and whole milk)
• 1 1/2 cups freshly grated Parmesan cheese
• 1/2 cup reserved pasta water (plus more as needed)
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• Pinch of ground nutmeg
• Optional: fresh parsley, chopped, for garnish

Preparación

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the boiling water to blanch. Reserve 1 cup of the starchy pasta water, then drain the pasta and broccoli together and set aside.

2. 2

   While the pasta cooks, pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (do not overcrowd) and cook for 4–5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

3. 3

   Reduce the heat to medium. In the same skillet, melt the 4 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer, then reduce the heat to low.

4. 4

   Remove the skillet from the heat entirely. Gradually sprinkle in the freshly grated Parmesan cheese, whisking constantly, until the sauce is smooth and the cheese is fully melted. If the sauce seems too thick, whisk in the reserved pasta water, a tablespoon at a time, until it reaches a luxurious, pourable consistency. Season with a pinch of nutmeg, salt, and plenty of black pepper.

5. 5

   Add the cooked pasta and broccoli back into the skillet with the sauce. Add the cooked chicken. Toss everything together gently but thoroughly until every piece is coated in the sauce. Serve immediately in warm bowls, topped with extra Parmesan and fresh parsley if desired.