Creamy Bow Tie Pasta with Chicken and Broccoli
Indulge in the ultimate comfort food with this Creamy Bow Tie Pasta with Chicken and Broccoli—a dish that's as satisfying as it is simple to make. Tender bow tie pasta and vibrant broccoli florets are tossed in a luscious Parmesan cream sauce, creating the perfect harmony of flavors and textures. Juicy, golden-brown chicken breast slices elevate this meal into a protein-packed, one-skillet dinner that's ideal for busy weeknights. Infused with garlic and a touch of red pepper flakes for subtle heat, this pasta recipe strikes the perfect balance of creamy and savory. Ready in just 40 minutes, it’s a family-friendly option that feels gourmet while being delightfully easy to prepare. Garnish with fresh parsley and enjoy a restaurant-quality meal in the comfort of home! Keywords: creamy bow tie pasta, chicken and broccoli pasta, parmesan cream sauce, family-friendly dinner, one-skillet recipe.
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Recipe Information
Ingredients
- 12 ounces Bow tie pasta (farfalle)
- 2 pieces Chicken breasts, boneless and skinless
- 3 cups Broccoli florets
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 cup Chicken broth
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the pot with the pasta. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper on both sides. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Lower the heat to medium and add the heavy cream and chicken broth to the skillet. Stir to combine and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce starts to thicken slightly.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue cooking for another 2-3 minutes until the cheese is fully melted and the sauce is smooth and creamy.
Add the cooked pasta and broccoli to the skillet with the sauce. Toss to coat evenly. Add the sliced chicken back to the skillet and gently stir to combine.
Remove the skillet from heat. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 362 mg | 8% | |
*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.
