Chicken Broccoli Pasta
Transform your weeknight dinner game with this creamy, flavor-packed Chicken Broccoli Pasta! Tender slices of seasoned chicken breast, vibrant broccoli florets, and perfectly al dente penne pasta are tossed in a rich, velvety Parmesan cream sauce infused with garlic and Italian seasoning. This one-pan wonder is a harmonious blend of wholesome and indulgent, made with simple ingredients like chicken broth, heavy cream, and a touch of red pepper flakes for a subtle kick. Ready in just 40 minutes, this dish is perfect for busy evenings yet elegant enough for entertaining. Top it with fresh parsley and a hint of lemon zest for a refreshing finish, and watch it become a family favorite. Whether you’re looking for a hearty main course or an irresistible pasta recipe to add to your rotation, this creamy chicken broccoli pasta delivers every time!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 cups Broccoli florets
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Lemon zest (optional)
Instructions
Bring a large pot of water to a boil and add a generous pinch of salt. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the Italian seasoning. Add the chicken to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
In the same skillet, heat the remaining tablespoon of olive oil. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until they are bright green and slightly tender. Remove the broccoli and set aside.
Reduce the heat to medium and melt the butter in the skillet. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the butter and garlic, whisking for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens, about 3-4 minutes.
Stir in the grated Parmesan cheese, remaining salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.
Add the cooked pasta, broccoli, and sliced chicken to the skillet. Toss everything together until well coated in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Garnish with fresh parsley and optional lemon zest for brightness. Serve immediately and enjoy!
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 8048 mg | 350% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 4.6 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2886 mg | 222% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2176 mg | 46% | |
*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.
