Chicken Broccoli Alfredo with Rigatoni
Creamy Alfredo pasta dish combining al dente rigatoni, tender broccoli florets, and bite-sized chicken pieces in a rich butter and Parmesan sauce. The sauce is built from a roux, enriched with half and half, and finished with nutmeg for warmth. Quick weeknight dinner that comes together while pasta cooks.
Ingredients
- 12 oz rigatoni pasta, or another medium-sized pastapenne1:1pasta
similar cooking time and sauce cling
- 16 oz cooked chicken, cut into bite-sized pieces
- 4 cups broccoli florets, trimmed
- ½ cup butter
- 3 tablespoons flour
- 2 cups half and half, or whole milk
- 1 cup shredded Parmesan cheese, plus more for topping
- ¼ teaspoon ground nutmeg
- salt(optional)
- pepper(optional)
Instructions
- 1
Fill a large stockpot or Dutch oven two-thirds full with water and bring to a boil.
- 2
Cook pasta to al dente according to package directions, typically one to two minutes less than regular cook time.
- 3
In the final two minutes of pasta cooking, add broccoli florets to the boiling water.
- 4
Drain pasta and broccoli together.
- 5
While pasta cooks, melt butter in a large skillet.
- 6
Add flour to melted butter to create a roux.
- 7
Cook roux over medium heat for two minutes.
- 8
Add half and half one cup at a time, whisking until each cup thickens.
- 9
Stir in shredded Parmesan cheese until melted.
- 10
Season sauce with nutmeg, salt, and pepper.
- 11
Add precooked chicken, drained pasta, and broccoli to sauce.
- 12
Stir all ingredients together to coat evenly in sauce.
- 13
Top with freshly grated Parmesan cheese if desired and serve.
Tips
Add broccoli in the final two minutes of pasta cooking to achieve tender-crisp texture.
Whisk constantly when adding half and half to prevent lumps in sauce.
Use freshly grated Parmesan rather than pre-shredded for creamier sauce and better melting.
Good to Know
Refrigerate leftovers in airtight container up to three days. Reheat gently on stovetop with splash of milk to restore sauce consistency.
Prepare Alfredo sauce up to one day ahead. Cook pasta and broccoli fresh before serving to avoid mushiness.
Serve immediately while sauce is hot and creamy. Offer additional grated Parmesan at table.
Common Mistakes
Do not add half and half too quickly to roux to avoid lumpy sauce.
Do not overcook pasta beyond al dente as it continues to soften in hot sauce.
Do not skip the roux step as it prevents sauce from breaking or becoming greasy.