Creamy Chicken and Broccoli Pasta
This Creamy Chicken and Broccoli Pasta combines tender chicken, fresh broccoli, and a rich, creamy sauce tossed with pasta. It's a comforting and delicious one-pot meal perfect for weeknight dinners.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 measuring cups and spoons
Ingredients
- 8 ounces pasta penne, fettuccine, or your choice.
- 1 pound boneless, skinless chicken breast diced.
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic minced.
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- fresh parsley for garnishing (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 to the pot. Drain the pasta and broccoli in a colander and set aside.
- In the same pot, heat the olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add the minced garlic to the skillet with the chicken and sauté for about 1-2 minutes until fragrant.
- Reduce the heat to low, then add the heavy cream and grated Parmesan cheese to the skillet. Stir continuously until the cheese melts and the sauce is smooth.
- Add the cooked pasta and broccoli into the sauce. Toss everything together until the pasta and broccoli are well coated with the creamy sauce. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute the chicken with cooked shrimp or tofu for a different protein option.
For a lighter version, use half and half instead of heavy cream and reduce the amount of cheese.
This dish is best served immediately but can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.