Description
Creamy Chicken and Broccoli Pasta brings comfort. This easy recipe, full of tender chicken and vibrant broccoli, is a weeknight lifesaver.
Ingredients
Scale
- Main Ingredients:
- 12 oz (340g) Penne or Rotini pasta
- 1 lb (450g) boneless, skinless chicken breast, cubed
- 3 cups (300g) fresh broccoli florets
- Flavor Boosters:
- 4–6 cloves garlic, minced (or more, I won’t judge!)
- 1 cup (240ml) chicken broth (low-sodium preferred)
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Optional Extras:
- Pinch of red pepper flakes
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta:: First things first, get that pasta water boiling! Seriously, make sure it’s a rolling boil and add a generous pinch of salt. Like, a big pinch, hon. This is where the flavor journey begins. Cook your pasta according to package directions until it’s al dente—still has a little bite. I always set a timer because I’m notorious for overcooking pasta when I get distracted. Drain it, but save about a cup of that starchy pasta water! You’ll thank me later for this magic.
- Sauté the Chicken:: While your pasta is doing its thing, heat a glug of olive oil in a large skillet over medium-high heat. Toss in your cubed chicken breast. Season it with a good sprinkle of salt and pepper. Let it cook until it’s golden brown and cooked through, about 5-7 minutes. Don’t overcrowd the pan, or it’ll steam instead of sear. I once tried to cook too much at once, and it was a watery mess. Just do it in batches if you need to, trust me!
- Add the Aromatics:: Once the chicken is done, remove it from the skillet and set it aside. Reduce the heat to medium. Add a tiny bit more olive oil if the pan looks dry, then toss in your minced garlic. Oh, that smell! Sauté it for about 1 minute, just until it’s fragrant. Be careful not to burn it; burnt garlic is a sad, bitter thing, and it’ll ruin the whole vibe of this dish. Keep it moving, you want golden, not dark brown.
- Build the Creamy Sauce:: Pour in the chicken broth and heavy cream. Give it a good whisk to combine everything. Bring the sauce to a gentle simmer, letting it thicken slightly for about 3-5 minutes. This is where the sauce starts to get all luxurious and delicious for our Creamy Chicken and Broccoli Pasta. Stir occasionally, making sure nothing sticks to the bottom. I sometimes add a pinch of red pepper flakes here for a little kick, because why not?
- Introduce Broccoli and Chicken:: Now for the greens! Add your fresh broccoli florets to the simmering sauce. Let them cook for about 3-4 minutes until they’re tender-crisp. You want them bright green, not mushy. Then, stir your cooked chicken back into the skillet. Give it all a good mix, making sure everything is coated in that dreamy sauce. It’s starting to look like a proper meal now, isn’t it? The kitchen smells amazing at this point!
- Combine and Finish:: Finally, add your drained pasta to the skillet with the sauce, chicken, and broccoli. Toss everything together until the pasta is beautifully coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Stir in a generous handful of freshly grated Parmesan cheese. Taste and adjust seasonings – more salt, more pepper? You’re the chef! Serve immediately and enjoy your homemade Creamy Chicken and Broccoli Pasta!