Grilled Chicken Thighs with Creamy Alfredo Spaghetti and Steamed Broccoli
Serves: 2
Ingredients:
For the Grilled Chicken Thighs:
4 boneless, skinless chicken thighs
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
Salt and black pepper, to taste
1 tbsp butter (optional, for finishing)
For the Creamy Alfredo Spaghetti:
6 oz spaghetti
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
1 clove garlic, minced
1/4 tsp freshly ground black pepper (plus extra for garnish)
Salt, to taste
Pasta cooking water, as needed
For the Steamed Broccoli:
1 small head broccoli, cut into florets
Salt, to taste
Optional: a drizzle of olive oil or a pat of butter for serving
Instructions:
1. Prepare the Chicken:
Preheat a grill or grill pan over medium-high heat.
Pat the chicken thighs dry with paper towels.
Rub them with olive oil and season all over with garlic powder, paprika, onion powder, salt, and pepper.
Grill thighs for about 5–6 minutes per side, or until cooked through and caramelized (internal temperature of 165°F/74°C).
For extra richness, brush with a little melted butter during the last minute of grilling.
2. Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Cook spaghetti according to package directions until al dente.
Reserve about 1/4 cup of pasta water before draining.
3. Make the Creamy Alfredo Sauce:
In a large skillet over medium heat, melt butter and sauté minced garlic until fragrant (about 1 minute).
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and black pepper, whisking until smooth and creamy.
Toss cooked spaghetti into the sauce, adding a splash of reserved pasta water as needed to thin the sauce and coat the noodles beautifully.
Taste and adjust seasoning with salt if needed.
4. Steam the Broccoli:
While pasta cooks, steam broccoli florets over boiling water for about 3–5 minutes, until bright green and just tender.
Season with a little salt and, optionally, a drizzle of olive oil or butter.
5. Assemble the Bowl:
In a simple white bowl, nestle a portion of creamy Alfredo spaghetti.
Add a generous serving of grilled chicken thighs with their caramelized exterior glistening.
Tuck steamed broccoli florets alongside.
Sprinkle extra Parmesan and a few cracks of fresh black pepper over the pasta if you like.
Serving Tip:
Hold the bowl in your hand for that cozy feel, with natural daylight shining to highlight the chicken’s crispness, the pasta’s creamy sauce, and the vibrant green broccoli — just like the shot you envisioned. 🌞🍗🍝🥦
Would you also like a lighter version using a Greek yogurt Alfredo sauce for a healthier twist? I can write that out if you want!