Chicken and Broccoli Pasta
Ingredients:
2 boneless, skinless chicken breasts, cubed
3 cups broccoli florets
12 oz pasta (penne, bowtie, or your choice)
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta and Broccoli:
In a large pot, bring salted water to a boil and cook the pasta according to package instructions. During the last 2-3 minutes of cooking, add the broccoli florets to the pot with the pasta. Drain and set aside.
Cook the Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the cubed chicken with salt, pepper, and Italian seasoning.
Add the chicken to the skillet and cook for 6-8 minutes until golden and fully cooked. Remove the chicken from the skillet and set aside.
Prepare the Garlic Cream Sauce:
In the same skillet, add a bit more olive oil if needed, and sauté the minced garlic until fragrant, about 1-2 minutes.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese, and season with salt, pepper, and red pepper flakes (if using) for added heat. Let the sauce thicken for another minute.
Combine:
Add the cooked pasta, broccoli, and chicken back into the skillet with the cream sauce. Toss everything together until well-coated and heated through.
Serve:
Transfer the chicken and broccoli pasta to a serving dish, garnish with freshly chopped parsley, and more Parmesan if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4-6
Kcal: 500 per serving (approx.)