Classic Chicken and Broccoli Alfredo

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Cut 1½ pounds boneless skinless chicken breasts into 1-inch pieces, then season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. 5 min
2. Mince 4 garlic cloves and cube 2 ounces softened cream cheese; set both aside. 4 min
3. Bring a large pot of salted water to a boil, cook 12 ounces penne pasta according to package directions until al dente, add 4 cups broccoli florets in the last 2 minutes of cooking, then reserve ½ cup pasta cooking water before draining. 14 min
4. Timing-sensitive step. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sear the seasoned chicken pieces in a single layer for 5–6 minutes, stirring once halfway, until golden and cooked through; transfer to a plate. 7 min
5. Timing-sensitive step. Reduce the heat to medium, melt 3 tablespoons unsalted butter in the same skillet, then add the minced garlic and sauté for 1 minute until fragrant. 3 min
6. Timing-sensitive step. Pour in 1½ cups heavy cream and bring to a gentle simmer, then stir in the cubed cream cheese until fully melted and smooth, about 2 minutes. 4 min
7. Remove the skillet from heat and stir in 1½ cups freshly grated Parmesan until melted; season with 1 teaspoon kosher salt and ½ teaspoon black pepper, then loosen the sauce with reserved pasta water as needed. 3 min
8. Return the seared chicken and the drained penne and broccoli to the skillet, toss everything together to coat evenly in the sauce, and heat for 1–2 minutes over medium until warmed through. 2 min
9. Divide among four bowls and garnish with 2 tablespoons chopped fresh parsley (optional) and an extra grating of Parmesan. 2 min