Description
A creamy and comforting Chicken and Broccoli Pasta dish combining tender sautéed chicken, fresh broccoli, and al dente pasta in a rich Parmesan-infused cream sauce. Ready in just 30 minutes, it’s an ideal weeknight meal that balances protein, vegetables, and indulgent flavors.
Ingredients
Scale
Protein & Pasta
- 1 lb (16 oz) pasta (penne, rotini, or your favorite shape)
- 2 boneless, skinless chicken breasts, diced
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups broccoli florets (fresh or frozen)
Liquids & Dairy
- 2 tablespoons olive oil
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
Seasonings & Garnish
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. About 2-3 minutes before the pasta is done, add the broccoli florets to cook together. Drain the pasta and broccoli and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Pour in heavy cream and chicken broth. Stir and bring the mixture to a simmer. Let it cook for 3-4 minutes until slightly thickened.
- Combine Everything: Add the cooked chicken, pasta, and broccoli back into the skillet with the sauce. Stir in grated Parmesan cheese until melted and the sauce is creamy and coats everything evenly. Adjust seasoning with salt and pepper to taste.
- Serve: Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich and creamy.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Frozen broccoli florets can be used but make sure to thaw slightly or adjust cooking time accordingly.
- Season the pasta water generously with salt to enhance pasta flavor.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
