Chicken And Broccoli Linguine Recipe
Classic chicken and broccoli linguine is an emblem of Italian-American fusion cuisine and a familiar meal for many Americans. Embedded in this recipe are both simplicity and flavor — a testament to the inherent beauty of Italian cooking. Likely originating from the kitchens of Italian immigrants who creatively combined the bounty of their new home with their rich culinary traditions, this dish is not typically found in the culinary landscape of Italy. Across the Atlantic, though, the dish of pasta and broccoli evolved, eventually incorporating a beloved American staple: chicken.
Whether it's a midweek pick-me-up dinner, a star in your weekend feast, or a comforting meal when the temperatures drop, chicken and broccoli linguine is always a delightful choice for diners of all ages. Recipe developer Taylor Murray elevates the familiar favorite by incorporating a shallot and white wine butter sauce that adds a restaurant-level quality to the beloved favorite.
Gather the ingredients for chicken and broccoli linguine
We start this dish with chicken tenders, which soak up the savory flavors of our sauce beautifully. Whole chicken breast will also work, but the tenders cook up faster for extra convenience. You'll also need broccoli florets (or broccoli spigarello if you want to get fancy), which add a vibrant color to our pasta but also provide a nutritious boost of vitamins and fiber. The aromatics include shallots and garlic, which will form a foundation of flavor in the dish. White wine adds acidity and helps bind the butter sauce so it won't separate. The butter and Parmesan add flavor and emulsify the sauce into a creamy, luxurious consistency. Finally, a few tablespoons of olive oil kickstart the cooking process, and a nice handful of dried linguine is the most important ingredient.
Cook the pasta and broccoli
Bring a large pot of salted water to boil. Add the pasta and cook per the package directions. When 3 minutes of cook time remain, add the broccoli to the pot. Drain it all and set aside.
Cook the chicken
Heat a large sauté pan over medium heat and add the olive oil. Season the chicken tenders with salt and pepper, then add them to the pan. Cook on both sides until browned and cooked through, about 5 minutes. Remove the tenders and set aside, reserving the leftover oil in the pan. Once the chicken has cooled down a bit, cut it into bite-size pieces.
Make the white wine butter sauce
To build the rich pasta sauce, add the shallot and garlic to the same pan you used for the chicken and cook until softened, translucent, and just starting to brown. This process goes quickly, so don't walk away at this step! If you need to add another bit of olive oil to the pan after cooking the chicken, feel free to do so.
Next, quickly add the white wine and let it simmer until reduced and syrupy — it should go from ¼ cup of liquid to about 2 tablespoons. Be sure to whisk while simmering to lift up any browned bits of chicken from the bottom of the pan. From here, pour in the chicken broth and let it simmer and reduce until about ¼ cup remains.
Finally, add the butter and stir to combine, then whisk in the parmesan cheese. At this point, the sauce should be thick and dark brown, like a rich gravy.
Add the pasta and broccoli to the sauce
Fold the cooked pasta and broccoli into the sauce. "It takes some skill and practice, but the best way to do this is to time your sauce and pasta cooking so that you can pick the pasta out of the water and put it straight into the sauce. That's how the restaurants do it," Murray tells us.
Stir in the chicken, and serve
Add in the cooked chicken, give everything a stir until the pasta is nicely coated in the sauce, and serve. A crack of freshly ground black pepper and a scattering of extra parmesan cheese finishes the dish perfectly.
Murray says this family-friendly dish is great for kids and adults alike. For those over 21, this linguine goes well with white wine — an Italian varietal like Verdicchio would be a perfect match. Originating in the Marche region of Italy, Verdicchio is a crisp and light-bodied white wine with citrusy notes that would provide a nice contrast to the richness of the chicken, cheese, and butter. Another great option is a Sauvignon Blanc. This wine has a zesty citrus flavor profile that's often accompanied by a touch of minerality, making it a refreshing pairing.
Chicken and broccoli linguine is best eaten fresh, but it will keep covered in the refrigerator for up to 5 days and can be reheated in the microwave or in a pan.
- 12 ounces linguine
- 1 large head of broccoli (or 2 small), cut into florets
- 1 ½ tablespoons olive oil
- 1 pound chicken tenders
- Salt, to taste
- Black pepper, to taste
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- ¼ cup white wine
- 1 cup chicken broth
- ¼ cup unsalted butter
- ¼ cup shaved parmesan cheese, plus more for serving
- Bring a large pot of salted water to boil and cook the linguine pasta per package directions. When the pasta has 3 minutes left to cook, add the broccoli to the pot. Drain and set aside.
- Meanwhile, add the oil to a large sauté pan over medium-high heat. Season the tenders with salt and pepper and let cook until browned on both sides, about 5 minutes. Remove from the pan (leaving behind any browned bits from the chicken), chop into bite-size pieces, and set aside.
- Add the shallot and garlic to the same pan and cook for 1 minute.
- Add the wine, stirring to pull up any browned bits from the bottom of the pan. Simmer until the wine has reduced and only about 2 tablespoons remain.
- Add the chicken broth, simmer until reduced to about ¼ cup, then whisk in the butter and parmesan. Let simmer until a thick sauce forms.
- Stir the pasta and broccoli into the sauce until thoroughly coated, then add the chicken.
- Plate the pasta and top with additional cheese and black pepper, if desired.
| Calories per Serving | 915 |
| Total Fat | 39.5 g |
| Saturated Fat | 13.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 85.1 mg |
| Total Carbohydrates | 100.8 g |
| Dietary Fiber | 10.0 g |
| Total Sugars | 8.6 g |
| Sodium | 1,197.0 mg |
| Protein | 38.9 g |
