Chicken and Broccoli Pasta Recipe
Ingredients:
For the Pasta:
8 oz pasta (penne, fettuccine, or your favorite type)
2 cups broccoli florets
For the Chicken:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
For the Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Instructions:
Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
In the last 2-3 minutes of cooking the pasta, add the broccoli florets to the boiling water. Drain the pasta and broccoli together and set aside.
Prepare the Chicken:
Season the chicken pieces with salt, pepper, garlic powder, and onion powder.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Sprinkle the flour over the garlic and whisk to combine, cooking for about 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens, about 3-5 minutes.
Stir in the grated Parmesan cheese and season with salt, pepper, and red pepper flakes (if using).
Combine and Serve:
Add the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss everything together until well-coated and heated through.
Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired.