Description
This Chicken and Broccoli Pasta is a creamy, comforting Italian-American dish perfect for an easy weeknight dinner. Tender chicken breast pieces are sautéed and simmered in a rich Parmesan cream sauce with garlic and chicken broth, then tossed with perfectly cooked pasta and vibrant broccoli florets. Enhanced with a touch of lemon zest and fresh parsley, this dish strikes a delicious balance of flavors and textures, coming together quickly using the stovetop for a satisfying main course.
Ingredients
Scale
Dry Ingredients
- 12 oz pasta (penne, fettuccine, or your choice)
Vegetables
- 2 cups broccoli florets
- 3 cloves garlic (minced)
- Zest of 1 lemon (optional)
- Chopped parsley for garnish
Protein and Dairy
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Liquids and Oils
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Spices and Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. In the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Once pasta and broccoli are tender, drain and set aside.
- Sauté Chicken: In a large skillet, heat olive oil over medium heat. Add the bite-sized chicken pieces, then season with salt, black pepper, and Italian seasoning. Cook for 5 to 7 minutes until the chicken is golden brown and cooked through.
- Add Garlic and Red Pepper: Stir in minced garlic and red pepper flakes if using. Sauté for about 30 seconds until fragrant but not browned.
- Deglaze and Simmer: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Let it simmer for 2 minutes to reduce slightly and concentrate flavor.
- Make Cream Sauce: Stir in the heavy cream and grated Parmesan cheese. Continue cooking for 2 to 3 minutes, stirring frequently, until the sauce thickens to coat the back of a spoon.
- Toss Pasta and Broccoli: Add the drained pasta and broccoli back into the skillet with the sauce. Toss everything well to ensure the pasta and vegetables are evenly coated with the creamy sauce.
- Finish and Serve: If desired, add the lemon zest and toss gently once more for a bright, fresh flavor. Garnish with chopped parsley before serving warm.
Notes
- For a lighter version, substitute half-and-half or evaporated milk in place of heavy cream to reduce fat content.
- You can use rotisserie chicken instead of raw chicken breasts to speed up preparation.
- This dish pairs wonderfully with a simple side salad or warm garlic bread for a complete meal.
- For a gluten-free option, use gluten-free pasta.
