Creamy Chicken and Broccoli Pasta Recipe
Ingredients:
For the Pasta:
12 oz penne or rotini pasta
Salt, for boiling water
For the Chicken and Broccoli:
2 tablespoons olive oil
1 pound chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
2 cups broccoli florets (fresh or frozen)
2 cloves garlic, minced
For the Creamy Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon nutmeg (optional)
1 tablespoon chopped fresh parsley (for garnish)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Drain the pasta and set aside.
Prepare the Chicken and Broccoli:
Heat olive oil in a large skillet over medium heat.
Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli and cook for 2-3 minutes until slightly tender. Add the minced garlic and cook for an additional 1 minute. Remove from heat and set aside with the chicken.
Make the Creamy Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, making sure to remove any lumps.
Add the heavy cream and continue whisking until the sauce begins to thicken.
Stir in the Parmesan cheese, dried Italian seasoning, and nutmeg (if using). Cook until the cheese is melted and the sauce is creamy.
Combine Everything:
Add the cooked pasta, chicken, and broccoli to the creamy sauce. Stir gently to combine and heat through, about 2-3 minutes.
Serve:
Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
Serve hot.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 500 kcal per serving (based on 4 servings) | Servings: 4