Parmesan Chicken Broccoli Pasta
Creamy, comforting, and packed with flavor, Parmesan Chicken Broccoli Pasta is the ultimate one-pan dinner that brings together juicy, golden-brown chicken, tender pasta, and fresh broccoli in a luscious Parmesan cream sauce. This recipe elevates weeknight meals with its quick prep time of just 20 minutes and indulgent touches like a velvety roux-based sauce, a hint of paprika, and optional red pepper flakes for spice. The broccoli is perfectly blanched alongside the pasta, keeping dishes to a minimum while adding vibrant color and nutrients. Finished with fresh parsley for a burst of freshness, this dish is an irresistible crowd-pleaser you’ll want to make again and again. Perfect for pasta lovers seeking a rich, satisfying meal made with simple, wholesome ingredients!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 12 ounces Pasta (penne, fettuccine, or rotini)
- 3 cups Fresh broccoli florets
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 0.25 teaspoon Paprika
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove from the skillet and set aside to rest for 5 minutes, then slice into thin strips.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 10-12 minutes. Add the broccoli florets to the pot for the last 3-4 minutes of cooking time to blanch them. Drain the pasta and broccoli, reserving 1/2 cup of the pasta water.
In the same skillet used for the chicken, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Cook the sauce, stirring frequently, until it thickens slightly, about 3-4 minutes.
Stir in the grated Parmesan cheese, paprika, and red pepper flakes (if using). Taste and adjust seasoning with additional salt and pepper, if necessary.
Add the cooked pasta, broccoli, and sliced chicken to the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve the pasta warm, garnished with fresh parsley if desired. Enjoy your creamy Parmesan Chicken Broccoli Pasta!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 429 mg | 33% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 766 mg | 16% | |
*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.
