Description
This creamy Chicken and Broccoli Pasta is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender chicken pieces are sautéed and combined with al dente pasta and crisp broccoli florets, all enveloped in a rich, Parmesan-infused creamy sauce seasoned with garlic and Italian herbs. Ready in just 30 minutes, this hearty pasta recipe balances protein, veggies, and indulgent creaminess for a satisfying meal.
Ingredients
Scale
Pasta and Vegetables
- 12 oz pasta (penne, fettuccine, or preferred choice)
- 2 cups broccoli florets
Protein
- 1 lb chicken breast, cut into bite-sized pieces
Sauce and Seasonings
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta & Broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain the pasta and broccoli together and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, then stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let the sauce simmer gently for 3-4 minutes until slightly thickened.
- Combine Ingredients: Return the cooked chicken to the skillet and stir it into the sauce to coat evenly. Add the drained pasta and broccoli, tossing everything together thoroughly. Allow it to cook together for 2 more minutes so the flavors meld.
- Serve & Garnish: Remove the skillet from heat. Garnish the pasta with fresh chopped parsley and serve warm immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a creamy dairy alternative.
- You can swap chicken breast with thighs for a juicier texture.
- The recipe can be adjusted to gluten-free by using gluten-free pasta.
- Red pepper flakes add a mild heat; omit if you prefer no spice.
- Leftovers store well covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
