CHICKEN AND BROCCOLI PASTA
This Chicken and Broccoli Pasta is creamy, comforting, and packed with flavor. Tender chicken, crisp broccoli, and al dente pasta combine in a savory sauce, making it a perfect weeknight dinner for the whole family.
Ingredients
- 8 oz pasta penne, fettuccine, or your choice
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, diced
- Salt and pepper to taste
- 2 cups broccoli florets
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes optional
- Fresh parsley chopped, for garnish
Instructions
- Cook Pasta: Cook pasta according to package instructions. Drain and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5–6 minutes. Remove from skillet.
- Cook Broccoli & Garlic: Add broccoli and garlic to the same skillet; sauté 3–4 minutes until broccoli is tender-crisp.
- Make Sauce: Reduce heat to low. Add heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until cheese melts and sauce thickens slightly.
- Combine: Return chicken to skillet and add cooked pasta. Toss to coat evenly.
- Serve: Garnish with parsley and additional Parmesan if desired. Serve warm.
Notes
- Make Ahead: Chicken can be cooked ahead and stored in the fridge for faster preparation.
- Customizing the Flavor: Add mushrooms, sun-dried tomatoes, or a squeeze of lemon for extra flavor.
- Serving Suggestions: Serve with garlic bread or a side salad.
- Allergy-Friendly Options: Use dairy-free cream and cheese for a lactose-free version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop.