Description
This creamy chicken and broccoli pasta is the ultimate comfort food! Tender chicken, vibrant broccoli, and al dente pasta are coated in a rich, creamy garlic-Parmesan sauce. It’s a quick and satisfying meal perfect for busy weeknights or cozy family dinners.
Ingredients
Units
Scale
- 8 oz (225g) pasta (penne or fettuccine works well)
- 2 cups (300g) broccoli florets
- 2 tbsp olive oil
- 2 chicken breasts, diced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups (360ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden and fully cooked (internal temperature of 165°F/74°C). Remove and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes if using.
- Combine: Add the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss until everything is well-coated and heated through.
- Serve: Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve warm.
Notes
- Use rotisserie chicken or leftover cooked chicken for an even quicker version.
- Substitute the heavy cream with half-and-half for a lighter sauce.
- Add mushrooms or spinach for extra vegetables.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg