How to Make Chicken and Broccoli Pasta
This Chicken and Broccoli Pasta recipe brings together tender chicken, fresh broccoli, and al dente pasta in a creamy garlic sauce. It's a delicious and nutritious meal perfect for a busy weeknight or a comforting dinner.
Equipment
- 1 Large pot
- 1 Strainer/colander
- 1 Large skillet
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 12 oz pasta (penne or fusilli)
- 2 cups broccoli florets
- 2 boneless, skinless chicken breasts chicken breasts (about 1 lb or 450g), diced
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
- Red pepper flakes to taste (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets. Once done, drain the pasta and broccoli in a strainer/colander and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken. Season it with salt, pepper, and Italian seasoning (if using). Cook for 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for about 1 minute, or until fragrant. Pour in the chicken broth and bring to a simmer. Allow the liquid to reduce slightly for about 3 minutes.
- Stir in the heavy cream and then add the Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy. Add the cooked chicken, pasta, and broccoli to the skillet. Toss everything together until evenly coated with the sauce. Cook for an additional 2-3 minutes to heat through.
- Taste and adjust the seasoning as needed. Serve hot, garnished with extra Parmesan cheese and red pepper flakes if desired.
Notes
For a lighter option, you can substitute heavy cream with half-and-half or a non-dairy cream.
You can add other vegetables such as bell peppers or spinach for additional flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.