Creamy Pasta with Chicken and Broccoli
Indulge in the comforting flavors of this creamy pasta with chicken and broccoli, a one-pan dinner that’s perfect for busy weeknights or special occasions. Tender pasta—such as penne or fettuccine—is tossed in a rich and velvety Parmesan cream sauce, perfectly complemented by juicy slices of pan-seared chicken and vibrant, sautéed broccoli. Made with a simple roux, chicken broth, and heavy cream, the sauce is luxuriously smooth and packed with savory garlic flavor and a hint of heat from optional red pepper flakes. Ready in just 40 minutes, this family-friendly recipe is easy to prepare yet delivers restaurant-quality taste. Garnish with fresh parsley for a pop of color and serve piping hot for an irresistible, satisfying meal that’s sure to become a household favorite.
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Ingredients
- 12 oz Pasta (penne or fettuccine recommended)
- 2 pieces Chicken breasts, boneless and skinless
- 3 cups Broccoli florets
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 3 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Step 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper on both sides. Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, then slice into strips.
Step 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the broccoli florets for 3-4 minutes until slightly tender and bright green. Remove from the skillet and set aside.
Step 4
Reduce the heat to medium-low and melt the butter in the skillet. Add the minced garlic and cook, stirring, for 1 minute until fragrant but not browned.
Step 5
Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the chicken broth while whisking continuously to prevent lumps. Then add the heavy cream and continue whisking until smooth.
Step 6
Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Allow the sauce to cook for 3-4 minutes, stirring often, until thickened.
Step 7
Add the cooked pasta, broccoli, and sliced chicken to the skillet. Toss gently to coat everything in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
Step 8
Taste and adjust seasoning, if necessary. Remove from heat and garnish with fresh parsley, if desired.
Step 9
Serve immediately and enjoy this creamy, hearty pasta dish!
Nutrition Facts
| Serving size | (1750.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2953.0 |
| Total Fat 183.9g | 0% |
| Saturated Fat 93.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 708.8mg | 0% |
| Sodium 4984.3mg | 0% |
| Total Carbohydrate 135.4g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 7.9g | |
| Protein 177.1g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 1149.1mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1501.6mg | 0% |
Source of Calories