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Creamy Chicken and Broccoli Pasta
Alyssa

Creamy Chicken and Broccoli Pasta

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.
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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: Spoon the creamy chicken and broccoli pasta into bowls. Optionally, sprinkle more Parmesan cheese or fresh herbs like parsley or basil for garnish.