Creamy Broccoli Chicken Pasta (Print Version)
Chicken, broccoli, and pasta tossed in a creamy, cheesy sauce for a satisfying one-pan dinner.
# Ingredients:
→ Main Components
01 -
10.5 ounces dried pasta
02 -
2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
03 -
2 cups broccoli florets
→ Sauce and Seasoning
04 -
2 to 3 cloves garlic, minced
05 -
1 cup heavy cream
06 -
1/2 cup chicken broth
07 -
1/2 to 3/4 cup grated Parmesan cheese
08 -
2 tablespoons olive oil or unsalted butter
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps:
01 -
Prepare the pasta in a large pot of salted boiling water following package directions until al dente. Reserve a small amount of cooking water before draining.
02 -
Heat olive oil or unsalted butter in a large skillet over medium-high heat. Add chicken pieces, season with salt and black pepper, and sauté until browned and fully cooked, about 5 to 7 minutes. Transfer chicken to a plate and keep warm.
03 -
In the same skillet, add broccoli florets and cook for 2 to 3 minutes until vibrant green and just tender.
04 -
Stir in the minced garlic and cook for 30 seconds until aromatic. Pour in heavy cream and chicken broth, then bring mixture to a gentle simmer.
05 -
Return chicken to the pan. Gradually whisk in grated Parmesan cheese until sauce is smooth and cohesive.
06 -
Add the drained pasta to the skillet, tossing well to coat with sauce. Incorporate reserved pasta water as needed for desired consistency.
07 -
Taste for seasoning, adjust with additional salt and pepper if required, and serve immediately.
# Notes:
01 -
For extra flavor, use both olive oil and butter for sautéing. Ensure pasta is not overcooked, as it will continue to absorb liquid from the sauce.