Description
This creamy Chicken and Broccoli Pasta combines tender pieces of chicken, fresh broccoli florets, and al dente pasta in a rich Parmesan cream sauce. Easy to prepare in one skillet, it’s a perfect weeknight meal that’s both comforting and flavorful.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups broccoli florets
- 3 cloves garlic, minced
Pasta and Sauce
- 12 ounces pasta (penne, rotini, or fettuccine)
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Salt and pepper to taste
Optional Garnish
- Chopped parsley or lemon zest
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. In the last 2–3 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water, then set aside.
- Cook the Chicken: While the pasta cooks, season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: Reduce the skillet heat to medium. Add the minced garlic, Italian seasoning, and red pepper flakes (if using). Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Add Cheese: Stir in the grated Parmesan cheese, mixing until it melts completely and the sauce is smooth and creamy.
- Combine Everything: Return the cooked chicken, pasta, and broccoli to the skillet. Toss well to coat everything evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Cook for an additional 1–2 minutes until everything is heated through.
- Serve: Serve the pasta warm, topped with extra Parmesan cheese and garnished with chopped parsley or lemon zest if desired.
Notes
- To lighten the recipe, substitute heavy cream with milk and use less Parmesan cheese.
- For added flavor and texture, consider adding mushrooms or sun-dried tomatoes to the dish.
- Be careful not to overcook the broccoli to keep it slightly crisp.
- Reserve some pasta water to adjust the sauce consistency as needed.
