Chicken and Broccoli Pasta
Indulge in the ultimate comfort food with this creamy Chicken and Broccoli Pasta recipe that's perfect for weeknight dinners or entertaining guests. Tender penne pasta and crisp broccoli florets are cooked together for convenience, then tossed in a rich Parmesan cream sauce infused with the savory aroma of garlic and butter. Slices of perfectly seared, golden brown chicken breasts add a protein-packed, hearty touch to every bite. This dish is seasoned to perfection with hints of black pepper and optional red pepper flakes for a gentle kick, making it flavorful but family-friendly. Ready in just 40 minutes, this one-pan wonder combines wholesome ingredients and elegant flavors, ideal for busy households or anyone craving restaurant-quality pasta at home. Serve it with a sprinkle of fresh parsley or extra Parmesan for a truly irresistible meal. Keywords: chicken and broccoli pasta, creamy Parmesan sauce, weeknight dinner recipe, easy pasta recipe.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 cups Broccoli florets
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 3 cloves Minced garlic
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 1 gallon Water
Instructions
Bring a large pot of salted water (about 1 gallon) to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain and set aside.
While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the pan and let rest for 5 minutes, then slice into thin strips.
In the same skillet over medium heat, add 2 tablespoons of butter and the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Reduce the heat to low and slowly stir in the heavy cream. Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add the cooked pasta and broccoli, tossing to coat evenly in the sauce.
Add the sliced chicken strips to the skillet and gently toss to combine. Adjust seasoning with additional salt, black pepper, and optional red pepper flakes to taste.
Serve immediately, garnished with extra Parmesan cheese or freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 4095 mg | 178% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 3.2 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
