Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts
- 1/4 cup vegetable oil
- 2 teaspoons dried minced onions
- 1 teaspoon garlic powder
Chicken Cooking
- 2-3 teaspoons extra virgin olive oil
Pasta and Vegetables
- 1 pound linguine, cooked and hot
- 1 head broccoli, cut into florets
- 1 cup water (for steaming broccoli)
Alfredo Sauce
- 3 tablespoons butter
- 3 garlic cloves, finely minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, finely grated
To Garnish
- Parmesan cheese, freshly grated
- Maldon sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Marinate Chicken: In a large airtight plastic bag or shallow dish, combine the chicken breasts, vegetable oil, dried minced onions, and garlic powder. Pound the chicken using a meat tenderizer until about 1/2 inch thick, then cut into 2–3 smaller pieces. Marinate in the refrigerator for 2 to 24 hours.
- Cook Chicken: When ready, heat a large skillet over medium heat and add extra virgin olive oil. Remove chicken from marinade and discard leftover liquid. Cook chicken pieces 4–5 minutes per side until fully cooked, working in batches if necessary. Cut cooked chicken against the grain into strips and set aside.
- Cook Pasta: Prepare linguine according to package directions for al dente. You can cook it ahead of time or in the same pot where you plan to make the Alfredo sauce.
- Steam Broccoli: Place broccoli florets in a large microwave-safe bowl with 1 cup water. Microwave on high for 3 minutes until broccoli is al dente. Drain and set aside.
- Make Alfredo Sauce: In a large pot big enough for pasta, melt butter over medium heat. Add minced garlic and sauté for 3 minutes until fragrant. Stir in heavy cream and grated Parmesan cheese, whisking continuously until the sauce is smooth and slightly thickened.
- Combine Sauce with Broccoli and Pasta: Add cooked broccoli to the Alfredo sauce, tossing to coat florets evenly. Then add the hot cooked linguine and toss until pasta is fully coated with the sauce.
- Assemble and Serve: Divide the pasta mixture evenly among serving plates. Top each plate with the sliced chicken strips. Garnish generously with freshly grated Parmesan, Maldon sea salt, and freshly ground black pepper. Serve immediately and enjoy.
Notes
- Marinating the chicken for longer enhances flavor and tenderness.
- Broccoli steamed in the microwave retains a nice crunch and bright color.
- Use freshly grated Parmesan for best melt and flavor.
- Adjust seasoning with sea salt and pepper to taste.
- Leftover pasta can be stored and reheated gently to avoid sauce separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
