Description
Chicken and Broccoli Pasta is a wholesome, comforting dish that combines tender chicken, crisp-tender broccoli, and perfectly cooked pasta in a creamy or light garlic sauce. It’s quick to prepare and perfect for a satisfying weeknight meal.
Ingredients
Units
Scale
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For the Pasta Dish:
- 12 oz penne, fettuccine, or your favorite pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
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For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for creaminess)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
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Optional Garnishes:
- Crushed red pepper flakes
- Chopped parsley
- Additional Parmesan cheese
Instructions
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Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- During the last 2–3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain both together and set aside.
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Cook the Chicken:
- In a large skillet, heat the olive oil over medium heat.
- Season the chicken pieces with garlic powder, paprika, salt, and pepper. Add the chicken to the skillet and cook for 6–8 minutes, or until golden brown and fully cooked. Remove from the skillet and set aside.
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Prepare the Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the milk and bring to a simmer, cooking until the sauce thickens slightly, about 3–4 minutes.
- Stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. Adjust seasoning to taste.
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Combine Everything:
- Add the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss to coat everything evenly.
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Serve:
- Divide the pasta into serving bowls and garnish with crushed red pepper flakes, chopped parsley, or extra Parmesan cheese, if desired.
Notes
- For a lighter option, use chicken broth instead of milk for the sauce.
- Swap chicken for shrimp or tofu for a different protein option.
- This dish is best enjoyed fresh, but leftovers can be reheated with a splash of milk to restore creaminess.