Chicken broccoli pasta Alfredo
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Date: 2025-06-18
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Comments and reviews: 20
mongopanda
Why are you not adding the butter while frying the chicken when the pan gets dryer That would result in more maillard reaction, crispyness and better temperature control. In addition you use the fond for the sauce. Cleaning the pan afterwards before the sauce is just mental. You also throw away all the pasta water.
For an improved recipe: Use more butter when frying the chicken(skip the oil or use olive oil, keep all the fond when making the sauce. Reduce the amount of cream a little bit and throw in spoons of the pasta water together with the pasta. For the broccoli, use more salt in the water and boil at higher temperature/steam (the water is to green. Throw some parsely (if fresh) on top, or use dried in the sauce for taste and color
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Why are you not adding the butter while frying the chicken when the pan gets dryer That would result in more maillard reaction, crispyness and better temperature control. In addition you use the fond for the sauce. Cleaning the pan afterwards before the sauce is just mental. You also throw away all the pasta water.
For an improved recipe: Use more butter when frying the chicken(skip the oil or use olive oil, keep all the fond when making the sauce. Reduce the amount of cream a little bit and throw in spoons of the pasta water together with the pasta. For the broccoli, use more salt in the water and boil at higher temperature/steam (the water is to green. Throw some parsely (if fresh) on top, or use dried in the sauce for taste and color
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TheUltimateHumOST
I've been making my alfredo starting with a roux, so I don't have to use any cream, just milk.
It also needs very little butter) which makes olive oil a great optional addition at the end for good fats while still being much lower fat than traditional.
I brown the roux well and, with the milk, add paprika for umami, buttery notes.
I also like to make the chicken into strips, and only sear them on high heat, then take off heat, and cover them with a little bit of water to finish cooking by steam
I just need to adjust timing, so I usually start with the sauce in one pan, then the pasta, then the chicken in a separate pan, and lastly the broccoli in the rice cooker
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I've been making my alfredo starting with a roux, so I don't have to use any cream, just milk.
It also needs very little butter) which makes olive oil a great optional addition at the end for good fats while still being much lower fat than traditional.
I brown the roux well and, with the milk, add paprika for umami, buttery notes.
I also like to make the chicken into strips, and only sear them on high heat, then take off heat, and cover them with a little bit of water to finish cooking by steam
I just need to adjust timing, so I usually start with the sauce in one pan, then the pasta, then the chicken in a separate pan, and lastly the broccoli in the rice cooker
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77winkster
Hey Adam,
I'm a long time fan. Been watching since your original Chocolate Chip cookie recipe. I believe this video is example of what I really love about your cooking recipes. Obtainable, quick and to the point, no nonsense recipes. I am excited to try this one out myself, and this video will be easy for me to reference when I attempt the real thing.
It was this style of video that got me to start cooking myself, and I use many of your recipes to impress friends and families (and it usually works. Thank you!
(I also really love your more research oriented documentary videos you put out every once in a while.
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Hey Adam,
I'm a long time fan. Been watching since your original Chocolate Chip cookie recipe. I believe this video is example of what I really love about your cooking recipes. Obtainable, quick and to the point, no nonsense recipes. I am excited to try this one out myself, and this video will be easy for me to reference when I attempt the real thing.
It was this style of video that got me to start cooking myself, and I use many of your recipes to impress friends and families (and it usually works. Thank you!
(I also really love your more research oriented documentary videos you put out every once in a while.
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BakerVS
As someone very familiar with Italian food, but not at all familiar with Italian-American food, the differences are interesting (and a bit odd from my point of view.
This meal, Italian style, would be:
As a first dish, pasta with cheese and butter (very tasty, and personally I wouldn't want all that garlic and cream with it, and as a second dish the chicken with the broccoli on the side (possibly with a quick pan sauce, but that's more of a French thing.
Everything in the plate at once just seems like a lot, but you do you.
In any case, thanks for the video, I look forward to the next one!
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As someone very familiar with Italian food, but not at all familiar with Italian-American food, the differences are interesting (and a bit odd from my point of view.
This meal, Italian style, would be:
As a first dish, pasta with cheese and butter (very tasty, and personally I wouldn't want all that garlic and cream with it, and as a second dish the chicken with the broccoli on the side (possibly with a quick pan sauce, but that's more of a French thing.
Everything in the plate at once just seems like a lot, but you do you.
In any case, thanks for the video, I look forward to the next one!
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neur0sm1th
Serious question, can we talk about handwashing After handling bare chicken, I impulsively go straight to the sink for a soapy wash before touching anything else, especially something like a pepper grinder. Sometimes I’ll use tongs instead, then dip them in the boiling pasta water between steps.
I had one unpleasant consequence from sketchy food prep. It only takes one to become forever cautious around chicken. Learn from my fail don’t trust a restaurant that cuts bar garnish with a knife handed over from the kitchen.
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Serious question, can we talk about handwashing After handling bare chicken, I impulsively go straight to the sink for a soapy wash before touching anything else, especially something like a pepper grinder. Sometimes I’ll use tongs instead, then dip them in the boiling pasta water between steps.
I had one unpleasant consequence from sketchy food prep. It only takes one to become forever cautious around chicken. Learn from my fail don’t trust a restaurant that cuts bar garnish with a knife handed over from the kitchen.
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greenblack6552
I do my Alfredo pasta different. I do a roux with flour, and then add whatever cheese I have in the fridge, most of the time its mozzarella or gouda, but sometimes also cheddar. I also like to add onions to it, and sometimes, when I can be bothered, I like mushrooms in my alfredo. Never did it with broccoli, but I like broccoli and might try it that way. My issue with my alfredo, and the reason why I do it so rarely, is that its lacking greens. My version is basically fat, carbs and some protein.
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I do my Alfredo pasta different. I do a roux with flour, and then add whatever cheese I have in the fridge, most of the time its mozzarella or gouda, but sometimes also cheddar. I also like to add onions to it, and sometimes, when I can be bothered, I like mushrooms in my alfredo. Never did it with broccoli, but I like broccoli and might try it that way. My issue with my alfredo, and the reason why I do it so rarely, is that its lacking greens. My version is basically fat, carbs and some protein.
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leo-ly3449
I've made Alfredo just like this so many times, but it often turns out a kinda caramel/brown unappealing color due to the instinct to want to use the fond/pan chicken juice as flavor to start the sauce. It feels so so so wrong to watch you just wash out the pan and get rid of that, but I mean the end result does look so much nicer. You didn't even pour the juice from the chicken resting back into the sauce! Really conflicted about this. Would love hear your opinion on this.
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I've made Alfredo just like this so many times, but it often turns out a kinda caramel/brown unappealing color due to the instinct to want to use the fond/pan chicken juice as flavor to start the sauce. It feels so so so wrong to watch you just wash out the pan and get rid of that, but I mean the end result does look so much nicer. You didn't even pour the juice from the chicken resting back into the sauce! Really conflicted about this. Would love hear your opinion on this.
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yeroc4638
Weird. I decided to use your white pizza recipe for the alfredo sauce in my chicken fettuccine for dinner tonight and i see this come up next in the suggestions. I winged it with sauteing a chicken breast and adding steamed broccoli a couple months ago and it turned out real nice. cool to see an official video from you on something I tried a wile ago.
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Weird. I decided to use your white pizza recipe for the alfredo sauce in my chicken fettuccine for dinner tonight and i see this come up next in the suggestions. I winged it with sauteing a chicken breast and adding steamed broccoli a couple months ago and it turned out real nice. cool to see an official video from you on something I tried a wile ago.
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aragusea
Alfredo is Butter, Pecorino and salted ridiculously starchy pasta waster. That’s it. With that said I love the American cream based version better after dining at Alfredo Alla Scofra. If you get the chance keep in mind it’s extremely touristy and split an order with someone. I was surprised at just how butter forward it was so it’s quite heavy.
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Alfredo is Butter, Pecorino and salted ridiculously starchy pasta waster. That’s it. With that said I love the American cream based version better after dining at Alfredo Alla Scofra. If you get the chance keep in mind it’s extremely touristy and split an order with someone. I was surprised at just how butter forward it was so it’s quite heavy.
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DarkAlgae
this is a place where the microwave shines
compared to an on-the-stove steamer, the microwave:
- steams more evenly
- is more 'set-it-and-forget-it, ' reducing the time crunch
- uses less energy
- optimizes frozen brocoli, which is often cheaper and better taste/nutrition due to fast-freezing at peak frshness
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this is a place where the microwave shines
compared to an on-the-stove steamer, the microwave:
- steams more evenly
- is more 'set-it-and-forget-it, ' reducing the time crunch
- uses less energy
- optimizes frozen brocoli, which is often cheaper and better taste/nutrition due to fast-freezing at peak frshness
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Warstub
Just made this for dinner. Had no cream, so used a mixture of coconut cream and milk, added a shake of smoked paprika, and added the cheese after it had reduced down. Also, had no broccoli, so used beans and carrots instead, but after chicken had cooked, I threw butter in the pan and dirtied up the beans and carrots
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Just made this for dinner. Had no cream, so used a mixture of coconut cream and milk, added a shake of smoked paprika, and added the cheese after it had reduced down. Also, had no broccoli, so used beans and carrots instead, but after chicken had cooked, I threw butter in the pan and dirtied up the beans and carrots
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Krissco2
The only other commentary I would’ve wanted in the video would’ve been about sanitation. Does Adam wash his hands after he touches chicken and before he touches the pepper grinder It’s hard to tell with parts of the video sped up if there was any time for washing.
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The only other commentary I would’ve wanted in the video would’ve been about sanitation. Does Adam wash his hands after he touches chicken and before he touches the pepper grinder It’s hard to tell with parts of the video sped up if there was any time for washing.
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jf3457
What is this shit. Inefficient and farty brocoli cooking technique, unnecesary cream in sauce, no mix of the pasta and the sauce in the pan, which means bland result. I can do it faster and tastier with a microwave and air frier. Git gud old noob.
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What is this shit. Inefficient and farty brocoli cooking technique, unnecesary cream in sauce, no mix of the pasta and the sauce in the pan, which means bland result. I can do it faster and tastier with a microwave and air frier. Git gud old noob.
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youngstomach
Not sure if this explains the lack of viewership on this video, but I had to scroll pretty far in my feed for this to even pop up. which is nuts because I've watched virtually every single one of your videos. at least related to recipes.
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Not sure if this explains the lack of viewership on this video, but I had to scroll pretty far in my feed for this to even pop up. which is nuts because I've watched virtually every single one of your videos. at least related to recipes.
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MatthewTheWanderer
What a coincidence: I just made a bowl of pork broccoli pasta Alfredo right before this video was released. I also added mushrooms, onions, and shredded cheddar cheese, and I mixed everything together. Oh, and I used egg noodles.
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What a coincidence: I just made a bowl of pork broccoli pasta Alfredo right before this video was released. I also added mushrooms, onions, and shredded cheddar cheese, and I mixed everything together. Oh, and I used egg noodles.
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N1120A
The reason chickens have such large breasts now is because we've selected meat chickens that have larger breasts - the Cornish Cross.
Oh, and this is a pretry brave video to make, given the very strong views on Olive Garden style Alfredo
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The reason chickens have such large breasts now is because we've selected meat chickens that have larger breasts - the Cornish Cross.
Oh, and this is a pretry brave video to make, given the very strong views on Olive Garden style Alfredo
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Last_username
I've eaten this since i was a kid; it's incredibly delicious and even easier to make than it looks. For added simplicity, you can save a pot by cooking the broccoli in the same pot that you're boiling the pasta in
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I've eaten this since i was a kid; it's incredibly delicious and even easier to make than it looks. For added simplicity, you can save a pot by cooking the broccoli in the same pot that you're boiling the pasta in
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Yentz4
Tip for the broccoli, I find its way easier just to toss it in a microwave safe container, add a couple tablespoons of water, cover and nuke for 3 minutes. Perfect broccoli everytime, and saves a spot on the burner.
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Tip for the broccoli, I find its way easier just to toss it in a microwave safe container, add a couple tablespoons of water, cover and nuke for 3 minutes. Perfect broccoli everytime, and saves a spot on the burner.
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jamcdonald120
4: 55 OOOO I have a protip for you now! If you dump the broccoli into the pot, you can use the steamer tray as a strainer for the noodles. And you dont dirty any extra tools, but still have a nice strainer.
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4: 55 OOOO I have a protip for you now! If you dump the broccoli into the pot, you can use the steamer tray as a strainer for the noodles. And you dont dirty any extra tools, but still have a nice strainer.
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weepingblade
Hey Adam I have a question about food safety, how come is it ok to grab the seasoning from the container after you just handled raw chicken How does this not cross-contaminate the jar with raw chicken juice
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Hey Adam I have a question about food safety, how come is it ok to grab the seasoning from the container after you just handled raw chicken How does this not cross-contaminate the jar with raw chicken juice
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