Description
Learn how to make Chicken and Broccoli Pasta—a creamy and delicious dish that’s quick to prepare and perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (your choice: penne, fusilli, or spaghetti)
- 2 cups broccoli florets
- 1 lb boneless chicken breast, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken breast, season with salt and pepper, and sauté for 5-7 minutes until golden brown and cooked through.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Then, add the broccoli florets and sauté for an additional 3-4 minutes.
- Add the cooked pasta and heavy cream to the skillet. Stir to combine. Adjust the sauce consistency with reserved pasta water if necessary. Mix in the grated Parmesan cheese and serve warm, garnished with fresh parsley.
Notes
- Leftover Chicken and Broccoli Pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave or heat in a skillet over low heat. Add a dash of cream or broth to revitalize the sauce.
- This dish pairs well with a side salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg