Parmesan Pasta with Grilled Chicken and Broccoli
Creamy, satisfying, and packed with delicious flavors, this Parmesan Pasta with Grilled Chicken and Broccoli is the ultimate comfort meal that combines hearty protein, tender veggies, and a rich, cheesy sauce. Perfectly grilled chicken breasts seasoned with Italian spices are paired with al dente penne pasta and vibrant broccoli florets, then tossed in a luscious Parmesan cream sauce infused with garlic for a burst of savory goodness in every bite. This easy-to-make dish is ready in under an hour, making it ideal for weeknight dinners or special occasions. Garnish with fresh parsley for a touch of color and serve it hot to enjoy a restaurant-quality meal right at home. Perfect for lovers of pasta, cheese, and healthy, balanced dishes, this recipe is a crowd-pleaser for all ages!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 12 ounces penne pasta
- 3 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat a grill or grill pan over medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, Italian seasoning, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C). Set aside and let rest for 5 minutes before slicing into thin strips.
Cook the penne pasta in a large pot of salted boiling water according to the package instructions. Add the broccoli florets to the boiling water during the last 2-3 minutes of pasta cooking. Drain the pasta and broccoli, and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, ensuring a smooth consistency. Cook for 3-4 minutes, stirring often, until the sauce begins to thicken.
Stir in the grated Parmesan cheese, the remaining 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the red pepper flakes if using. Cook for another 2 minutes until the cheese is fully melted and the sauce is creamy.
Add the cooked pasta, broccoli, and sliced grilled chicken to the skillet with the Parmesan sauce. Toss everything together until fully coated.
Serve hot and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 543 mg | 42% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 743 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.
