Reminiscent of fettuccini alfredo, this dish comes together quickly for busy weeknights while providing flavor, protein, and vegetables
1 lb. boneless, skinless chicken breasts or thighs, cut into strips. Alternatively, shred 1 lb. of rotisserie chicken
1 lb. Linguini noodles
2 heads broccoli
1 Tbsp olive oil
1 Stick unsalted butter
1 pint half and half
1/2 cup marinara sauce
1 Tbsp dried oregano
1 Tbs dried basil
1/2 tsp Cayenne pepper
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated Romano cheese
Prep: Shred or cube chicken into bite-size strips; Cut broccoli into bite-sized florets & place in steamer insert; Grate cheeses with a medium to fine side of a box grater
In the All-Clad 6 quart "mother of all pans", heat the olive oil over medium heat and add cubed chicken. Season with salt and pepper. Once cooked through, remove from pan and set aside on a paper-towel-lined plate. (if using pre-cooked rotisserie chicken, skip this step.)
In the All-Clad 6 quart "mother of all pans", melt the stick of butter on medium-low heat. Do not allow to brown or bubble.
Meanwhile, add pasta to boiling water in the pasta insert (should take 10 - 12 minutes). Place broccoli in the top steamer basket but set aside.
Once the butter has melted, whisk in the half and half and marinara until incorporated. Do not allow it to boil or the cream will separate.
Season with oregano, basil, and cayenne and cover, reduce heat to low. If using pre-cooked rotisserie chicken, add at this stage.
Add a broccoli steamer basket to multipot with the pasta when there are 5 minutes remaining on the pasta cook time.
When pasta and broccoli are done cooking, whisk in the cheeses to the sauce. Set broccoli aside and add the pasta and reserved chicken (if using) to the sauce and toss with tongs to combine. Season to taste with salt and pepper if desired - salt may not be needed depending on the saltiness of your cheeses.
Add broccoli to the pan around the perimeter. Present table side for a wow factor before serving!