Creamy Chicken Broccoli Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, diced
02 -
2 cups broccoli florets (steamed or blanched)
03 -
3 cups cooked pasta (penne, rotini, or spaghetti work well)
04 -
3 tablespoons olive oil
05 -
3 cloves garlic, minced
06 -
1/2 cup grated Parmesan cheese
07 -
1 cup heavy cream (or half-and-half for a lighter version)
08 -
Salt and pepper, to taste
09 -
1/4 teaspoon red pepper flakes (optional for heat)
10 -
Fresh parsley (optional, for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside. While the pasta cooks, steam or blanch the broccoli until tender but still vibrant, about 3-4 minutes. Drain and set aside.
02 -
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the diced chicken with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
03 -
In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic for 1-2 minutes, or until fragrant. Add the heavy cream, Parmesan cheese, salt, and pepper, and stir until the cheese is melted and the sauce thickens slightly. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
04 -
Add the cooked pasta, chicken, and broccoli to the skillet with the sauce. Toss everything together until well coated and heated through. If desired, add a pinch of red pepper flakes for a bit of spice and garnish with fresh parsley.
05 -
Serve the Chicken and Broccoli Pasta warm with extra Parmesan cheese if desired.
# Notes:
01 -
You can use leftover chicken or rotisserie chicken for a faster option.
02 -
Try adding other vegetables like bell peppers or mushrooms for extra flavor and texture.
03 -
For a lighter version, swap the heavy cream for low-fat milk or a dairy-free alternative.