Description
Quick and easy Chicken Broccoli Pasta tossed in a creamy Parmesan sauce. A delicious and customizable weeknight meal!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or farfalle work well)
- 1 large head of broccoli, cut into florets
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, but adds richness)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons lemon juice
- 1 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Prepare Chicken and Broccoli: Pat chicken dry and season generously with salt and pepper. Wash broccoli and cut into bite-sized florets.
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
- Sauté Chicken and Broccoli: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, until cooked through and lightly browned. Remove chicken and set aside.
- Add minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Add broccoli florets and cook for 5-7 minutes, until tender-crisp, stirring occasionally.
- Create Sauce and Combine: Pour chicken broth into the skillet and bring to a simmer, scraping up any browned bits. Stir in heavy cream (if using) and Parmesan cheese until melted and smooth.
- Add lemon juice and red pepper flakes (if using). Taste and adjust seasoning.
- Add cooked chicken and pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Continue to cook for a minute or two, allowing the flavors to meld together.
- Serve: Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese. A squeeze of fresh lemon juice just before serving can also brighten up the flavors.
Notes
- Add vegetables: Feel free to add other vegetables to this dish, such as bell peppers, mushrooms, or spinach.
- Use different protein: If you’re not a fan of chicken, you can substitute it with shrimp, sausage, or tofu.
- Make it vegetarian: Omit the chicken altogether and add more vegetables or beans for a vegetarian option.
- Spice it up: Add more red pepper flakes or a dash of hot sauce for a spicier dish.
- Make it cheesy: Add more Parmesan cheese or other cheeses, such as mozzarella or provolone.
- Use different pasta shapes: While penne, rotini, and farfalle are great choices, you can use any pasta shape you like.
- Make it ahead: You can prepare the chicken and broccoli ahead of time and store them in the refrigerator. When you’re ready to eat, simply cook the pasta and combine everything with the sauce.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You may need to add a little water or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes