Description
This Chicken and Broccoli Pasta is a quick and easy dinner that’s full of flavor. Juicy chicken, tender broccoli, and pasta are tossed in a creamy garlic sauce for a comforting and satisfying meal that comes together in just 30 minutes.
Ingredients
Units
Scale
(Serves 4-6)
- 12 oz (340 g) pasta (penne, bowtie, or your choice)
- 2 cups broccoli florets
- 2 tbsp olive oil or butter
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Add the broccoli to the pot during the last 2-3 minutes of cooking. Drain and set aside.
2. Cook the Chicken:
- Heat olive oil or butter in a large skillet over medium-high heat.
- Season the diced chicken with salt, pepper, and Italian seasoning. Add to the skillet and cook for 5-6 minutes, or until golden brown and fully cooked. Remove and set aside.
3. Make the Creamy Garlic Sauce:
- In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 1 minute until fragrant.
- Pour in the chicken broth and scrape the bottom of the skillet to deglaze.
- Stir in the heavy cream and Parmesan cheese, mixing until the cheese melts and the sauce thickens slightly (about 2-3 minutes).
- Add red pepper flakes, if desired, for a touch of heat. Adjust salt and pepper to taste.
4. Combine Everything:
- Return the chicken to the skillet and toss to coat in the sauce.
- Add the cooked pasta and broccoli, mixing until everything is evenly coated.
5. Serve:
- Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Serve warm with garlic bread or a side salad.
Notes
- Add Veggies: Include mushrooms, bell peppers, or spinach for extra flavor and nutrition.
- Cheese Alternative: Use Pecorino Romano instead of Parmesan for a sharper flavor.
- Make Ahead: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to refresh the sauce.