Description
This Chicken and Broccoli Pasta is a creamy, comforting dish combining tender chicken, vibrant broccoli, and perfectly cooked pasta in a rich parmesan cream sauce. It's quick, easy, and perfect for weeknight meals.
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil (for cooking the chicken)
3 cloves garlic, minced
1 cup broccoli florets (fresh or frozen)
8 oz pasta (penne, fusilli, or spaghetti)
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup parmesan cheese, grated (plus more for serving)
1/2 tsp dried basil (or fresh if available)
1/2 tsp dried oregano
Salt and pepper, to taste
1 tbsp lemon juice (optional for brightness)
1 tbsp butter (optional for extra creaminess)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Add broccoli florets during the last 2-3 minutes of cooking. Drain pasta and broccoli together, reserving 1/2 cup pasta water. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook 6-7 minutes until cooked through and golden brown. Season with salt, pepper, basil, and oregano. Remove chicken and set aside.
- In the same skillet, add more olive oil or butter if needed. Sauté minced garlic for 1-2 minutes until fragrant. Lower heat to medium and stir in heavy cream. Simmer for a few minutes to thicken.
- Stir in parmesan cheese, salt, and pepper. Add reserved pasta water if sauce is too thick.
- Add cooked chicken, pasta, and broccoli to the skillet. Toss to coat evenly. Add more pasta water if needed to loosen the sauce.
- Taste and adjust seasoning with salt, pepper, or lemon juice. Serve immediately with extra parmesan cheese and fresh herbs if desired.
Notes
Vegetarian option: omit chicken and add extra vegetables like bell peppers, zucchini, or mushrooms.
Add spice by including red pepper flakes or hot sauce.
Dairy-free alternative: use coconut cream and nutritional yeast; substitute butter with a dairy-free alternative.
Lighter version: use half-and-half instead of heavy cream and reduce cheese.
For extra creaminess, add more butter or cream cheese to the sauce.
Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with added cream or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: American/Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
