Description
Discover how to make a delicious Chicken and Broccoli Pasta that’s creamy, flavorful, and packed with nutrition. Perfect for a quick weeknight dinner that the whole family will love.
Ingredients
Scale
- 8 oz of pasta (penne or fettuccine)
- 2 cups of fresh broccoli florets
- 1 lb of boneless, skinless chicken breast, diced
- 3 tbsp of olive oil
- 2 cloves of garlic, minced
- 1 cup of cream
- ½ cup of grated Parmesan cheese
- Salt and pepper to taste
- Optional: red pepper flakes for a bit of heat
Instructions
- Chop the fresh broccoli into small florets and rinse well.
- In a large pot, bring salted water to a boil, add pasta, and cook as per package instructions. In the last 2 minutes, add broccoli florets. Drain and reserve a cup of pasta water.
- In a skillet, heat olive oil, add diced chicken, season with salt and pepper, sauté until cooked through, and add minced garlic.
- Combine cooked pasta and broccoli with sautéed chicken in the skillet. Pour in the cream, add reserved pasta water as needed, mix in Parmesan cheese, and adjust seasoning.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave, adding a splash of cream or pasta water to revive the sauce.
- For serving, sprinkle with extra Parmesan cheese and serve with garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg