Creamy Chicken and Broccoli Pasta
Ingredients:
8 oz pasta (penne, fettuccine, or any pasta of choice)
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
3 cloves garlic, minced
2 cups broccoli florets
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Optional: red pepper flakes for a little heat
Instructions:
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Add the broccoli florets during the last 2 minutes of cooking. Drain and set aside.
Cook the chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Make the sauce: In the same skillet, add the minced garlic and cook for 1 minute. Stir in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 3-4 minutes, until the sauce starts to thicken.
Add the cheese and seasoning: Stir in the Parmesan cheese and Italian seasoning, and season with additional salt and pepper to taste. If you want some heat, add a pinch of red pepper flakes.
Combine everything: Return the chicken, pasta, and broccoli to the skillet, tossing everything together until well coated with the creamy sauce.
Serve immediately, garnishing with extra Parmesan cheese if desired.