Description

A creamy and comforting Chicken and Broccoli Pasta dish featuring tender chicken breast, fresh broccoli florets, and al dente pasta tossed in a rich Parmesan cream sauce seasoned with Italian herbs and a hint of red pepper flakes.

Ingredients

Main Ingredients

12 oz pasta (penne, fettuccine, or preferred choice)
2 cups broccoli florets
2 tbsp olive oil
1 lb chicken breast, cut into bite-sized pieces
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
¼ cup fresh parsley, chopped (for garnish)

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Instructions

Cook Pasta & Broccoli: Cook pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the boiling water to blanch them gently. Then drain pasta and broccoli together and set aside.
Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, season with salt and black pepper, and cook until they turn golden brown and are cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
Prepare the Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stir in grated Parmesan cheese, Italian seasoning, and optional red pepper flakes. Simmer this sauce mixture for 3 to 4 minutes until it thickens slightly.
Combine Ingredients: Return the cooked chicken to the skillet and stir to coat it well in the creamy sauce. Add the drained pasta and broccoli to the skillet, tossing everything together to combine.
Meld Flavors: Let the combined ingredients cook together in the skillet for an additional 2 minutes to allow the flavors to meld.
Serve & Garnish: Remove from heat, garnish with freshly chopped parsley, and serve warm for a delicious, hearty meal.

Notes

Use any pasta shape you prefer, such as penne, fettuccine, or even rotini.
For a spicier kick, increase the amount of red pepper flakes or add freshly cracked black pepper.
If you want to lighten up the dish, substitute heavy cream with half-and-half or a mixture of milk and cream, but the sauce may be less thick.
Freshly grated Parmesan cheese yields the best flavor and melts smoothly into the sauce.
Broccoli can be swapped with other vegetables like asparagus or green beans if preferred.
Make sure not to overcook the broccoli; blanching it in the last minutes keeps it crisp-tender.