Description
Comfort meets elegance in this delightful chicken and broccoli pasta that blends creamy textures with hearty protein. Crisp broccoli florets and tender chicken pieces mingle with perfectly al dente pasta, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
Pasta
- 454 g (1 lb) penne pasta or fettuccine
- 2 tbsp olive oil
Proteins
- 680 g (1.5 lb) boneless, skinless chicken breasts
- 2 cloves garlic, minced
Vegetables and Seasonings
- 340 g (12 oz) fresh broccoli florets
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
Sauce
- 240 ml (1 cup) heavy cream
- 120 ml (1/2 cup) chicken broth
- 2 tbsp butter
- 1 tbsp all-purpose flour
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat. Cook pasta according to package instructions until al dente, typically 8-10 minutes.
- While pasta cooks, pat chicken breasts dry with paper towels and slice into bite-sized pieces. Season chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sauté chicken pieces until golden brown and fully cooked, approximately 6-7 minutes. Transfer cooked chicken to a separate plate.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium.
- Sprinkle flour into the skillet and stir quickly to prevent burning. Gradually pour in chicken broth and heavy cream, whisking continuously to create a smooth sauce.
- Add butter to the sauce, stirring until completely melted and incorporated. Simmer sauce for 2-3 minutes until it slightly thickens.
- Add broccoli florets to the sauce and cook for 3-4 minutes until they become bright green and tender-crisp.
- Return cooked chicken to the skillet, stirring to coat with sauce and reheat thoroughly.
- Drain pasta and add directly into the skillet with chicken, broccoli, and sauce. Gently toss everything together to ensure even coating.
- Sprinkle parmesan cheese, fresh parsley, and optional red pepper flakes over the pasta. Serve immediately while hot.
Notes
- Maximize flavor by seasoning chicken generously with herbs like thyme or rosemary for an extra aromatic touch.
- Keep broccoli crisp-tender by avoiding overcooking, which can make it mushy and lose nutritional value.
- Create a gluten-free version by substituting regular flour with cornstarch or almond flour and using gluten-free pasta.
- Boost protein content by adding additional lean protein sources like Greek yogurt or extra chicken for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 130 mg