Creamy Chicken and Broccoli Pasta
A quick and easy weeknight meal combining tender chicken, fresh broccoli, and hearty pasta in a rich, creamy sauce.
Ingredients
Main Ingredients
- 8 oz rigatoni or penne pasta
- 2 cups broccoli florets Use fresh for the best flavor.
- 1 lb boneless chicken breast, diced
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream Can be substituted with low-fat cream for a lighter option.
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese Add more for serving if desired.
- Salt & pepper, to taste
- Parsley, chopped (for garnish)
Instructions
Cooking Pasta and Broccoli
- Boil pasta according to package directions.
- Add broccoli florets during the last 2–3 minutes.
- Drain and set aside.
Cooking Chicken
- In a large skillet, heat olive oil.
- Cook chicken pieces until golden and fully cooked.
- Remove chicken and set aside.
Making Sauce
- In the same skillet, melt butter.
- Sauté garlic until fragrant.
- Stir in cream, broth, Parmesan, salt, and pepper.
- Simmer until slightly thickened.
Combining Ingredients
- Toss pasta, broccoli, and chicken into the sauce.
- Stir until coated and heated through.
Serving
- Garnish with chopped parsley and extra Parmesan if desired.
Notes
To store leftovers, place the pasta in an airtight container. It can stay in the fridge for up to 3 days. For a vegetarian option, leave out the chicken and replace it with extra veggies like bell peppers, spinach, or mushrooms.