Description
A straightforward recipe for pasta combined with chicken and broccoli.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add broccoli florets to the same skillet. Cook for 3-4 minutes until slightly tender-crisp. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer. Cook until the liquid reduces slightly, about 3 minutes.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until the sauce thickens slightly.
- Return the cooked chicken to the skillet. Add the drained pasta and a splash of reserved pasta water if the sauce seems too thick.
- Toss everything together until well combined and heated through. Season with additional salt and pepper if needed.
Notes
- Use frozen broccoli florets if fresh are unavailable; add them directly to the skillet without thawing.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 4
- Protein: 45
- Cholesterol: 110
Keywords: chicken, broccoli, pasta, easy dinner, weeknight meal