Description
Whip up a quick and delicious Creamy Chicken and Broccoli Pasta! A hearty main dish with tender chicken, fresh broccoli, and a rich, creamy sauce.
Ingredients
Scale
- 8 ounces of pasta (penne or fusilli work well for holding the sauce)
- 2 cups of broccoli florets (fresh or frozen, to add nutrition and color)
- 1 pound of chicken breast (boneless and skinless, diced into bite-sized pieces)
- 3 cloves of garlic (minced, for flavor)
- 1 cup of heavy cream (for a rich and creamy sauce)
- 1 cup of grated Parmesan cheese (adds nuttiness to the dish)
- 2 tablespoons of olive oil (for sautéing)
- Salt and pepper (to taste, for seasoning)
- 1/2 teaspoon of Italian seasoning (for added flavor)
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add 8 ounces of pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. In the last 2-3 minutes of cooking, add 2 cups of broccoli florets. Drain and set aside.
- Sauté the chicken: In the same pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken breast and season with salt, pepper, and 1/2 teaspoon of Italian seasoning. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken and set aside.
- Prepare the sauce: In the same pot, add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant. Then add 1 cup of heavy cream and bring to a simmer, stirring continuously. Once simmering, stir in 1 cup of grated Parmesan cheese until melted and the sauce is creamy.
- Combine: Add the cooked pasta, broccoli, and chicken back into the pot with the sauce. Toss everything together until well coated. Heat through for an additional 2-3 minutes. Adjust seasoning with more salt and pepper if needed.
- Serve: Spoon the creamy chicken and broccoli pasta into bowls. Optionally, sprinkle more Parmesan cheese or fresh herbs like parsley or basil for garnish.