Creamy Pasta with Chicken and Broccoli
Indulge in the comforting flavors of this creamy pasta with chicken and broccoli, a one-pan dinner that’s perfect for busy weeknights or special occasions. Tender pasta—such as penne or fettuccine—is tossed in a rich and velvety Parmesan cream sauce, perfectly complemented by juicy slices of pan-seared chicken and vibrant, sautéed broccoli. Made with a simple roux, chicken broth, and heavy cream, the sauce is luxuriously smooth and packed with savory garlic flavor and a hint of heat from optional red pepper flakes. Ready in just 40 minutes, this family-friendly recipe is easy to prepare yet delivers restaurant-quality taste. Garnish with fresh parsley for a pop of color and serve piping hot for an irresistible, satisfying meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fettuccine recommended)
- 2 pieces Chicken breasts, boneless and skinless
- 3 cups Broccoli florets
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 3 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper on both sides. Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, then slice into strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the broccoli florets for 3-4 minutes until slightly tender and bright green. Remove from the skillet and set aside.
Reduce the heat to medium-low and melt the butter in the skillet. Add the minced garlic and cook, stirring, for 1 minute until fragrant but not browned.
Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the chicken broth while whisking continuously to prevent lumps. Then add the heavy cream and continue whisking until smooth.
Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Allow the sauce to cook for 3-4 minutes, stirring often, until thickened.
Add the cooked pasta, broccoli, and sliced chicken to the skillet. Toss gently to coat everything in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
Taste and adjust seasoning, if necessary. Remove from heat and garnish with fresh parsley, if desired.
Serve immediately and enjoy this creamy, hearty pasta dish!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 2.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 286 mg | 22% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 387 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.
