Description
This Chicken and Broccoli Pasta is a creamy, comforting dish combining tender chicken breast, fresh broccoli florets, and al dente pasta tossed in a flavorful Parmesan cream sauce infused with Italian seasoning and a hint of garlic. Ready in just 30 minutes, it’s a perfect weeknight dinner that balances protein and veggies with rich, satisfying flavors.
Ingredients
Scale
Protein & Produce
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped (for garnish)
Pasta & Dairy
- 12 oz pasta (penne, fettuccine, or preferred choice)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Liquids & Seasonings
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook Pasta & Broccoli: Cook pasta according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets to the boiling pasta water to lightly cook them together. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and black pepper, and cook them until golden brown and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.
- Prepare the Sauce: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, then stir in Parmesan cheese, Italian seasoning, and optional red pepper flakes. Allow the sauce to simmer for 3 to 4 minutes until it thickens slightly.
- Combine Ingredients: Return the cooked chicken to the skillet and stir to coat it in the creamy sauce. Add the drained pasta and broccoli, tossing everything together to blend flavors and heat through, cooking for an additional 2 minutes.
- Serve & Garnish: Remove the skillet from heat, garnish with freshly chopped parsley, and serve the creamy chicken and broccoli pasta warm.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Add crushed red pepper flakes gradually if you prefer less heat.
- Use freshly grated Parmesan for best flavor and creaminess.
- You can swap broccoli with other vegetables like asparagus or spinach depending on preference.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
