Description
This creamy Chicken and Broccoli Pasta is a quick and flavorful weeknight dinner option. Tender chicken pieces and fresh broccoli are combined with pasta in a rich Parmesan cream sauce seasoned with Italian herbs and garlic, creating a comforting and satisfying meal.
Ingredients
Scale
Main Ingredients
- 12 ounces pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 3 cups broccoli florets
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Red pepper flakes (optional, to taste)
Instructions
- Cook Pasta and Broccoli: Boil water and cook the pasta according to package directions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain both together and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 6–8 minutes until golden and cooked through.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make Sauce: Pour in the chicken broth and bring the mixture to a simmer. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let it simmer for 3–4 minutes until the sauce thickens slightly.
- Toss Pasta and Broccoli: Add the drained pasta and broccoli to the skillet. Toss everything thoroughly until the pasta is well coated with the creamy sauce.
- Adjust Seasoning and Serve: Taste and add additional salt, pepper, or red pepper flakes as desired. Serve warm with extra Parmesan cheese sprinkled on top if preferred.
Notes
- Use rotisserie chicken to save time on cooking.
- Substitute half-and-half for heavy cream for a lighter sauce.
- Add mushrooms or sun-dried tomatoes to the dish for extra flavor and texture.
