Description
This creamy Chicken Broccoli Pasta combines tender chicken breast, fresh broccoli florets, and al dente pasta in a rich garlic parmesan sauce. A perfect weeknight dinner that’s ready in just 30 minutes!
Ingredients
Scale
- 1 pound penne pasta
- 2 large chicken breasts, cut into 1-inch pieces
- 4 cups fresh broccoli florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Cook pasta according to package directions until al dente. In the last 3 minutes of cooking, add broccoli florets. Drain and set aside.
- While pasta cooks, season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Cook chicken for 5-7 minutes until golden brown and cooked through. Remove from pan and set aside.
- In the same pan, add remaining olive oil and minced garlic. Sauté for 1 minute until fragrant.
- Add heavy cream, chicken broth, and Italian seasoning. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and sauce is smooth.
- Return chicken to the pan, add the pasta and broccoli. Toss everything together until well coated with sauce.
- Season with additional salt and pepper to taste. Sprinkle with red pepper flakes if desired.
Notes
- Use freshly grated Parmesan for the best melting results
- For a lighter version, substitute half-and-half for heavy cream
- Leftovers can be stored in an airtight container for up to 3 days
- Add extra pasta water if sauce becomes too thick when reheating
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg
