Description
A creamy, flavorful pasta dish packed with tender chicken, fresh broccoli, and a rich garlic Parmesan sauce. Perfect for a quick and satisfying dinner!
Ingredients
Units
Scale
- 12 oz pasta (penne, fettuccine, or rotini)
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
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Cook the Pasta & Broccoli:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
- In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
-
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt, black pepper, and red pepper flakes. Cook until golden brown and cooked through (about 6-7 minutes). Remove and set aside.
-
Make the Sauce:
- In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine.
- Add Parmesan cheese, Italian seasoning, and garlic powder. Simmer for 3-4 minutes until slightly thickened.
-
Combine Everything:
- Return the cooked chicken to the pan. Stir in the drained pasta and broccoli.
- If using, sprinkle mozzarella cheese on top and let it melt.
-
Serve & Enjoy:
- Garnish with extra Parmesan and freshly ground black pepper. Serve warm!
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Add mushrooms or bell peppers for extra veggies.
- Use grilled or rotisserie chicken for a time-saving shortcut.