Pasta with Chicken and Broccoli
Creamy, hearty, and packed with flavor, this Pasta with Chicken and Broccoli recipe is the ultimate weeknight dinner that brings comfort and nourishment to your table. Tender pasta, juicy slices of seasoned chicken breast, and vibrant broccoli florets come together in a luscious Parmesan garlic cream sauce, perfectly seasoned with a hint of red pepper flakes for a subtle kick. This one-pan wonder is quick to prepare, with a prep time of just 15 minutes and a total cook time of 25 minutes, making it ideal for busy evenings. Whether you're craving a satisfying pasta dish or looking for a fun way to include veggies in your meal, this recipe combines elegance and simplicity. Serve it warm, topped with fresh parsley and extra Parmesan, for a restaurant-quality meal at home. Perfect for family dinners or entertaining guests, this dish is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 12 ounces Pasta (penne or fettuccine)
- 3 cups Broccoli florets
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta 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.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Add the broccoli florets to the skillet and season with a pinch of salt and red pepper flakes (if using). Cook for 5-6 minutes, stirring occasionally, until the broccoli is tender-crisp.
Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add a splash of the reserved pasta water if the sauce is too thick.
Add the cooked pasta and sliced chicken to the skillet. Toss everything together until well combined and heated through.
Taste the dish and adjust seasoning with additional salt and pepper, if needed.
Serve the pasta warm, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 7.7 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1108 mg | 24% | |
*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.
