Chicken Broccoli and Fusilli Pasta
Elevate your weeknight dinner game with this creamy Chicken Broccoli and Fusilli Pasta—an irresistibly satisfying dish that combines tender chicken, al dente fusilli pasta, and vibrant broccoli florets in a luscious Parmesan cream sauce. This one-pan wonder is bursting with flavor, thanks to perfectly seasoned chicken, a hint of garlic, and a touch of red pepper flakes for optional heat. The recipe strikes the perfect balance between comfort and nutrition, making it a family favorite that’s as easy to prepare as it is delicious. Ready in just 45 minutes, this hearty pasta dish is perfect for busy evenings or casual entertaining. Garnish with fresh parsley for an elegant finishing touch and serve it hot for maximum enjoyment!
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Recipe Information
Ingredients
- 300 grams fusilli pasta
- 400 grams boneless, skinless chicken breast
- 250 grams broccoli florets
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 250 milliliters heavy cream
- 60 grams grated Parmesan cheese
- 120 milliliters chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, cut the chicken breasts into bite-sized pieces and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the broccoli florets to the skillet and sauté for 3-4 minutes, stirring occasionally, until they are bright green and slightly tender.
Pour in the chicken broth and let it simmer for 2 minutes. Stir in the heavy cream, grated Parmesan cheese, and red pepper flakes (if using). Simmer for another 3-4 minutes until the sauce begins to thicken.
Return the cooked chicken to the skillet, along with the drained fusilli pasta. Toss everything together, ensuring the pasta and chicken are evenly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to adjust the consistency.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley, and serve hot. Enjoy your delicious Chicken Broccoli and Fusilli Pasta!
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4138 mg | 180% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 9.3 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 935 mg | 72% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1706 mg | 36% | |
*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.
