Curried Chicken and Broccoli Sauce for Pasta
Elevate your pasta night with this rich and flavorful Curried Chicken and Broccoli Sauce for Pasta. This hearty dish combines tender, bite-sized chicken pieces, vibrant broccoli florets, and a creamy curry-infused sauce, all perfectly tossed with your favorite pasta. A touch of paprika and freshly toasted curry powder take the flavor profile to the next level, while parmesan cheese melts seamlessly into the sauce, adding a luscious finish. The recipe is quick and satisfying, featuring a 40-minute total prep-and-cook time, making it perfect for busy weeknights or casual entertaining. Garnished with fresh parsley for a burst of color and freshness, this dish is a balanced blend of spice, creaminess, and texture. Whether you're looking for a bold twist on pasta or a comforting meal packed with protein and veggies, this one-pan wonder will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 medium (diced) onion
- 3 cloves (minced) garlic cloves
- 2 tablespoons olive oil
- 1.5 tablespoons curry powder
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup (grated) parmesan cheese
- 12 ounces cooked pasta
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season the chicken breasts with salt and black pepper on both sides. Cut them into bite-sized pieces.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and sear for 4-5 minutes until golden brown on the outside and cooked through. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the curry powder and paprika, allowing the spices to toast for 1 minute to release their flavors.
Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 3 minutes, reducing slightly.
Add the broccoli florets to the skillet and cook for 5-6 minutes, or until the broccoli is tender but still has a slight crunch.
Lower the heat and stir in the heavy cream. Add the cooked chicken back to the skillet and let it warm through, stirring occasionally.
Stir in the grated parmesan cheese and let it melt into the sauce, creating a creamy texture. Adjust seasoning with additional salt and pepper, if needed.
Toss the cooked pasta into the skillet, making sure it is well coated with the sauce.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1571 mg | 68% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 413 mg | 9% | |
*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.
