Chicken and Broccoli Pasta

A hearty and creamy dish combining tender chicken, fresh broccoli, and perfectly cooked pasta in a rich sauce.

Ingredients

• 12 oz (340g) pasta (penne, fettuccine, or your choice)
• 2 tablespoons olive oil
• 2 chicken breasts, cubed
• 3 cups (300g) fresh broccoli florets
• 3 garlic cloves, minced
• 2 cups (480ml) heavy cream
• 1 cup (100g) grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• Salt and black pepper to taste
• Optional: Crushed red pepper flakes for a bit of heat

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
2. Cook the Chicken:
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the cubed chicken, season with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and fully cooked, about 6-8 minutes. Remove from skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
   • Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.
   • Stir in the Parmesan cheese and season with additional salt, pepper, and optional red pepper flakes.
4. Combine and Serve:
   • Add the cooked pasta, broccoli, and chicken back into the skillet with the sauce. Toss to combine, ensuring everything is evenly coated.
   • Serve immediately, garnished with extra Parmesan cheese if desired.

This creamy chicken and broccoli pasta is an easy, satisfying dinner perfect for any night of the week!

creamy dish combining tender chicken

A hearty and creamy dish combining tender chicken, fresh broccoli, and perfectly cooked pasta in a rich sauce.

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Ingredients

  

• 12 oz 340g pasta (penne, fettuccine, or your choice)
• 2 tablespoons olive oil
• 2 chicken breasts cubed
• 3 cups 300g fresh broccoli florets
• 3 garlic cloves minced
• 2 cups 480ml heavy cream
• 1 cup 100g grated Parmesan cheese
• 1/2 teaspoon Italian seasoning

Instructions

 

• Cook the Pasta:
• Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
• Cook the Chicken:
• Heat olive oil in a large skillet over medium-high heat.
• Add the cubed chicken, season with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and fully cooked, about 6-8 minutes. Remove from skillet and set aside.
• Make the Sauce:
• In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
• Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.
• Stir in the Parmesan cheese and season with additional salt, pepper, and optional red pepper flakes.
• Combine and Serve:
• Add the cooked pasta, broccoli, and chicken back into the skillet with the sauce. Toss to combine, ensuring everything is evenly coated.
• Serve immediately, garnished with extra Parmesan cheese if desired.