Name: Creamy Broccoli Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz (340 g) pasta (penne, fusilli, rigatoni, or farfalle); 1 lb (450 g) boneless skinless chicken breasts or thighs; 1 tsp kosher salt (for chicken); 1/2 tsp black pepper (for chicken); 1 tsp Italian seasoning or 1/2 tsp dried oregano (optional); 2 tbsp olive oil (divided); 2 tbsp unsalted butter; 1 small shallot or 1/2 medium onion, finely chopped; 3 cloves garlic, minced; 1 1/2 cups broccoli florets (about 8–10 oz / 225–285 g); 1 cup low-sodium chicken stock (or water + bouillon); 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk for lighter); 4 oz (115 g) cream cheese, room temperature (optional); 1–1 1/4 cups freshly grated Parmesan cheese (90–120 g), plus extra for serving; 1 tsp Dijon mustard (optional); Pinch of red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 2 tbsp chopped fresh parsley or chives, for finishing; Juice of 1/2 lemon (optional); Reserved pasta cooking water (about 1/2–1 cup)

Description

A delicious and hearty dish combining tender chicken, vibrant broccoli, and creamy pasta, perfect for busy weeknights.

Ingredients

12 oz (340 g) pasta (penne, fusilli, rigatoni, or farfalle)
1 lb (450 g) boneless skinless chicken breasts or thighs
1 tsp kosher salt (for chicken)
1/2 tsp black pepper (for chicken)
1 tsp Italian seasoning or 1/2 tsp dried oregano (optional)
2 tbsp olive oil (divided)
2 tbsp unsalted butter
1 small shallot or 1/2 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 cups broccoli florets (about 8–10 oz / 225–285 g)
1 cup low-sodium chicken stock (or water + bouillon)
1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk for lighter)
4 oz (115 g) cream cheese, room temperature (optional)
1–1 1/4 cups freshly grated Parmesan cheese (90–120 g), plus extra for serving
1 tsp Dijon mustard (optional)
Pinch of red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley or chives, for finishing
Juice of 1/2 lemon (optional)
Reserved pasta cooking water (about 1/2–1 cup)

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Instructions

Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions for al dente. Reserve 1/2–1 cup pasta cooking water, then drain.
Pat chicken dry and season both sides with 1 tsp salt, 1/2 tsp pepper and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4–6 minutes per side until golden and cooked through. Transfer to a plate and tent with foil to rest. Slice or dice when slightly cooled.
If using fresh broccoli, blanch florets in the pasta water for 1 minute, then transfer to an ice bath or drain.
In the same skillet over medium heat, add 1 tbsp butter and 1 tbsp olive oil. Add shallot/onion and sauté until soft, 2–3 minutes. Add garlic and red pepper flakes; cook for 30–45 seconds until fragrant.
Pour in chicken stock to deglaze, scraping browned bits from the pan. Let it reduce for 1–2 minutes. Stir in heavy cream and bring to a gentle simmer.
Reduce heat to low and whisk in cream cheese until smooth, then add grated Parmesan a little at a time until sauce is silky. Stir in Dijon mustard and season with salt and pepper to taste.
Add blanched broccoli, sliced/diced chicken, and cooked pasta to the skillet. Toss gently to coat, adding reserved pasta water as needed to reach desired sauce consistency. Simmer for 1–2 minutes.
Finish with lemon juice and the remaining 1 tbsp butter for gloss. Remove from heat, sprinkle with chopped parsley or chives and extra Parmesan. Serve immediately.

Notes

For extra flavor, consider marinating the chicken in Italian seasoning for a few hours before cooking. Leftovers can be stored for up to 3 days in an airtight container.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Baking
Cuisine: Italian