Description
Indulge in this Creamy Chicken and Broccoli Pasta — a quick, comforting meal made with tender chicken, fresh broccoli, and a rich, cheesy cream sauce. Perfect for busy weeknights and family dinners!
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 12 oz (340 g) pasta (penne, rotini, or fettuccine)
- 2 cups broccoli florets (fresh or frozen)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- ½ teaspoon chili flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. In the last 2–3 minutes of cooking, add broccoli florets. Drain and set aside. - Cook the Chicken:
In a large skillet, heat olive oil and butter over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian herbs. Cook until golden brown and fully cooked through. Remove from skillet and set aside. - Make the Sauce:
In the same skillet, add a little butter if needed. Sauté garlic for about 30 seconds until fragrant. Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer. - Combine Everything:
Add the cooked pasta, broccoli, and chicken back into the skillet. Sprinkle in Parmesan cheese and stir until the sauce thickens and coats the pasta evenly. - Serve and Garnish:
Serve warm with a sprinkle of chili flakes and fresh parsley. Enjoy your creamy, cheesy comfort dish!
Notes
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Add a splash of pasta water if the sauce gets too thick.
- Substitute chicken with shrimp or tofu for variation.
- For extra veggies, toss in mushrooms, peas, or spinach.
- To make it lighter, use evaporated milk or Greek yogurt instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes