In only 30 minutes, you can have a warm and comforting meal of Joanna Gaines’ Chicken Parmesan Alfredo on the table. It’s prepared with a handmade, luscious Parmesan garlic Alfredo sauce and blends al dente penne with crisp broccoli and succulent chicken bits.
You may add more calories by using evaporated milk or make it rich by using heavy cream or half-and-half. Add a Caesar salad or roasted Parmesan broccoli and some Parmesan breadsticks to this Chicken and Broccoli Alfredo for a dizzyingly wonderful midweek supper.
You won’t go hungry on the Alfredo. The worst thing about most recipes is that there isn’t enough Alfredo sauce to cover the penne, but not this one! The Alfredo is so excellent that you might be tempted to lick the dish.
More sauce doesn’t necessarily equal more weight. Do not fear; adding extra sauce will not result in the addition of cream. The sauce is thickened with cornstarch and thickened further with a combination of heavy cream and chicken stock. Substitute evaporated milk or half-and-half combined with a bit extra cornstarch for the heavy cream if you’re looking to lighten things up even further.
Pasta. Penne pasta was what I had on hand, but any firm pasta form would do.
Broccoli Florets. While I recommend using fresh broccoli florets, you may always use frozen ones if you like. They require more cooking time.
Chicken Breasts. For this dish, you will need 1 pound of chicken breasts. If you want your chicken to be juicier after cooking, cut it into bigger pieces.
Seasonings. The chicken is seasoned with only a pinch of paprika, some salt, and some pepper.
Olive Oil. For optimal results, use an extra-virgin olive oil of high grade.
An Alfredo-style sauce
Parmesan Cheese. For the best salty, nutty flavor, use freshly grated Parmigiano-Reggiano from a block, not a powder or pre-shredded cheese. Pre-shredded cheeses have anti-clumping agents added to them, so no matter how long you simmer the sauce, the cheese will remain gritty.
Butter. If you can’t get unsalted butter, use less salt in the recipe.
Garlic. To impart a garlicky flavor to the sauce, fresh garlic is sautéed in the butter over low heat. If you can get it, use real garlic instead of garlic powder. For maximum garlic flavor, I use 6 cloves, but feel free to adjust the amount to suit your taste. Though 1 teaspoon of garlic powder is acceptable in a pinch, nothing beats the actual thing.
Chicken Broth. The broth is a healthier and tastier alternative to plain cream. Use low-sodium chicken broth so that we can manage the salt content.
Heavy Cream. This sauce’s namesake, alfredo, is made with rich whipping cream. It results in a pasta dish that is opulent beyond belief. Please take into account the below-mentioned substitutes for less-heavy alternatives.
Cornstarch. Because of this quick thickener, we can make the chicken and broccoli alfredo “saucier” without resorting to extra cups of milk or half and half. The cornstarch aids in thickening the broth, keeping the sauce at its desired velvety smoothness.
Cream Cheese. This is a great addition to homemade alfredo sauce since it adds thickness and creaminess, making the sauce practically melt in your mouth. In addition, I adore the hint of tanginess it provides.
Chicken Bouillon. To enhance the sauce’s depth and complexity, add just 1 teaspoon of chicken bouillon. Chicken bouillon in any form (cubes, powder, or granules) is acceptable. Do not dilute the bouillon in water before adding it to the sauce.
Seasonings. Red pepper flakes (not fiery, just tasty!) are combined with dried basil, parsley, oregano, and onion powder to create a homemade alfredo sauce.
What To Use Instead Of Heavy Cream?
You may replace the heavy cream with two cups of evaporated milk or half-and-half that has been whisked with one spoonful of cornstarch if you are wanting to reduce the number of calories you consume.
How To Make Joanna Gaines Chicken Parmesan Alfredo
Pasta and broccoli
A big saucepan of salted water should be brought to a boil. When the water is boiling, add the broccoli florets. 2 minutes in the oven Remove using a sieve/slotted spoon and chill in an ice bath or by running cold water over top.
Return the same pot of water to a boil. Cook the pasta al dente according to the package recommendations. Drain and set aside 1/2 cup of pasta water. If not using immediately, toss the pasta with a sprinkle of olive oil.
Chicken
Pat the cubed chicken dry and season with 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper while it’s still on the cutting board; toss to coat.
In a big skillet or braiser (this is the one I use), heat 2 tablespoons of olive oil over medium-high heat. Cook until the chicken is browned and cooked through. With a slotted spoon, transfer to a plate.
Alfredo sauce
In a liquid measuring cup (or basin), whisk together the chicken broth and cornstarch until totally smooth; put aside. If using half & half or evaporated milk, add 1 tbsp cornstarch.
Over medium heat, melt the butter in the chicken drippings. Sauté the garlic and red pepper flakes for 30 seconds. Incorporate broth/cornstarch, heavy cream, cream cheese, and spices. Reduce the heat to medium-low and whisk frequently until the cream cheese is melted and creamy.
In batches, add the grated parmesan cheese, stirring until smooth with each addition. Bring the sauce to a low boil and cook for 3-5 minutes, or until it thickens and the parmesan is completely melted. Remember that the sauce will continue to thicken after you add the starchy pasta and remove it from the heat.
Combine
Stir in the chicken and broccoli, then the pasta (if not serving right away, leave the pasta out). If the alfredo sauce becomes too thick, simply add a dash of the conserved pasta water to soften it up. Season with freshly cracked salt and freshly cracked pepper to taste (we like both).
Joanna Gaines Chicken Parmesan Alfredo
What To Serve With Chicken Parmesan Alfredo?
A whole Italian meal wouldn’t be complete without the following accompaniments to chicken parmesan alfredo.
Salad. You may choose from salads including strawberry spinach salad, caesar salad, cucumber tomato salad, and Italian green bean salad.
Veggies. Brussels sprouts sautéed with butter, garlic, and lemon or roasted asparagus with parmesan.
Fruit. Get basic with grapes or melon, or try our favorite summer fruit salad with honey-lime vinaigrette or our fall/winter fruit salad with honey lime poppy seed vinaigrette.
Bread. Have a go at it with some garlic bread, garlic parmesan butter breadsticks, or some light and airy dinner rolls.
Recipe Variations
Try out some new flavors with this Chicken and Broccoli Alfredo! Rotisserie chicken, sautéed prawns, ravioli, sun-dried tomatoes, mushrooms, bacon, and so on are all acceptable substitutions. Here are some excellent suggestions.
Try A Different Type Of Pasta. You may use whatever type of pasta you choose, from long fettuccine to medium-short, strong pasta like fusilli, rotini, etc. You may use any kind of pasta you choose, from traditional to whole wheat to gluten-free.
Keep Alfredo On The Lighter Side. This recipe for Alfredo sauce employs a roux in place of heavy cream, making it a healthier alternative.
Throw In Some Bacon. Bacon should be cooked and removed using a slotted spoon before using part of the bacon fat in place of oil to fry the chicken. Crumbled bacon should be added at the very end of cooking.
Include Some Seafood In Your Dish. You may replace the chicken with sautéed shrimp, blackened shrimp, buttery salmon, or crab, or eat it the way it is.
Include Sausage. Use ground Italian sausage or andouille sausage in place of the chicken.
Use Several Types Of Cheese. You may change the flavor profile by combining half Parmesan and half Pecorino Romano (like at Olive Garden) with other cheeses like mozzarella, Gruyere, Gouda, or Asiago.
Substitute Other Vegetables. Sauté the garlic with whatever chopped veggies you choose, such as bell peppers, asparagus, zucchini, green beans, cherry tomatoes, peas, etc. Spinach, if used, should be added to the sauce in the last minute or two of cooking time to wilt. You’ll need to reduce the amount of chicken if you’re increasing the number of veggies.
Joanna Gaines Chicken Parmesan Alfredo
How To Store Chicken Parmesan Alfredo?
In The Fridge. Place the chicken parmesan alfredo in a container that will keep the air out, and then place it in the refrigerator for four to five days.
In The Freezer. The creamy sauce in this chicken parmesan alfredo does not store well since it tends to separate and develop an odd texture after defrosting. If you wish to try freezing it, use evaporated milk rather than heavy cream, and leave the parmesan out of the recipe.
To Reheat. You may reheat chicken parmesan alfredo in the microwave for one to two minutes, or you can reheat it on the stove over medium-low heat, stirring regularly. If the pasta seems to be lacking in moisture, you could consider adding a little bit of milk to it.
Recipe Tips
You should check a piece of cubed chicken for doneness sooner rather than later to keep the meat moist, since it may be ready to eat sooner than you anticipate.
Do not forget to chill the cooked broccoli to room temperature or place it in an ice bath. The broccoli won’t overcook and go mushy if you do this.
Be sure to get the pasta al dente. The penne should still have a little bite to it. It will turn to mush in the Alfredo sauce if you cook it until it’s completely soft.
Cheese with a greater fat content melts and blends more easily. For optimal results, use half-and-half or a combination of whole milk and heavy cream.
Using powdered Parmesan from a green shaker or any pre-shredded Parmesan will be the quickest way to spoil your homemade Alfredo sauce. Pre-shredded cheeses have anti-clumping agents added to them, so no matter how long you simmer the sauce, the cheese will remain gritty. The flavor of these cheeses is also inferior.
Warm the cream cheese for approximately 20 seconds, or until it is just soft enough to spread. Because of this, it will readily and rapidly melt.
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