Description
A comforting and creamy chicken and broccoli pasta dish made with tender chicken, al dente pasta, and fresh broccoli tossed in a rich garlic parmesan sauce.
Ingredients
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- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 8 oz penne or pasta of choice
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Add broccoli and a splash of water. Cover and steam for 3-4 minutes until bright green and slightly tender.
- Pour in heavy cream and chicken broth; bring to a simmer.
- Stir in Parmesan cheese and butter until melted and sauce is smooth.
- Add cooked pasta and chicken back to the skillet; toss to coat evenly in the sauce.
- Season with additional salt, pepper, and red pepper flakes if desired. Serve warm.
Notes
- Use rotisserie chicken to save time.
- Substitute with whole wheat pasta for added fiber.
- Add mushrooms or spinach for extra veggies.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg