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Chicken and Broccoli Pasta

A delightful combination of creamy sauce, tender chicken, and vibrant broccoli, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces pasta (your choice: penne, spaghetti, or fettuccine)
  • 2 cups broccoli florets
  • 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 1/2 teaspoon Italian seasoning
  • Grated Parmesan cheese (for serving, optional) Optional toppings

Method
 

Cooking
  1. Begin by boiling a pot of salted water and cooking the pasta according to the package instructions until al dente. During the last 2-3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli, then set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook for about 6-8 minutes or until the chicken is golden brown and cooked through.
  3. Stir in the minced garlic and Italian seasoning, cooking for an additional minute until the garlic becomes fragrant.
  4. Pour the heavy cream and chicken broth into the skillet, stirring to combine. Bring to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
  5. Add the cooked pasta and broccoli to the skillet. Toss everything together to ensure the pasta and veggies are well coated with the creamy sauce.
  6. Transfer the Chicken and Broccoli Pasta to plates and sprinkle with grated Parmesan cheese if desired. Enjoy!

Notes

Use fresh ingredients for the best flavor. Adjust creaminess to your liking by substituting half of the heavy cream with chicken broth. Watch the timing of the broccoli to keep it bright green and tender-crisp.