Creamy Chicken and Broccoli Pasta

Creamy Chicken and Broccoli Pasta

Creamy Chicken and Broccoli Pasta is a delightful dish that combines the rich flavors of chicken with fresh broccoli and creamy sauce. Perfect for a family dinner or a quick weeknight meal, this recipe provides taste and comfort in every bite.

Why Make This Recipe

There are many reasons to make Creamy Chicken and Broccoli Pasta. It is quick to prepare, taking only about 30 minutes from start to finish. It is also a one-pan dish, which means less cleanup. Additionally, this meal combines protein from chicken and nutrients from broccoli, making it a balanced option for your table. Plus, who can resist creamy pasta?

How to Make Creamy Chicken and Broccoli Pasta

Making Creamy Chicken and Broccoli Pasta is straightforward. Follow these simple steps for a delicious result.

Ingredients:

• 350–400 g (12–14 oz) pasta (penne, fusilli, or farfalle)
• 2 tbsp olive oil
• 2 tbsp butter
• 2 boneless skinless chicken breasts (about 400 g / 14 oz), cut into 1–2 cm cubes or thin strips
• Salt and freshly ground black pepper
• 1 tsp Italian seasoning (or 1⁄2 tsp dried oregano + 1⁄2 tsp dried basil)
• 3–4 cloves garlic, minced
• 1 small onion, finely chopped (or 1 shallot)
• 250 g (about 2 cups) broccoli florets
• 1 cup (240 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream (or use half-and-half for lighter)
• 1⁄2 cup (50–60 g) grated Parmesan cheese, plus extra for serving (use vegan parm if needed)
• 1 tsp lemon zest (optional)
• 1 tbsp lemon juice (optional, brightens the sauce)
• 1⁄4 tsp crushed red pepper flakes (optional)
• Fresh parsley or basil, chopped, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Cook pasta 2–3 minutes less than package instructions (it will finish in the sauce). During the last 3 minutes of pasta cooking, add broccoli florets to the pot to blanch them. Drain pasta and broccoli together, reserving 3⁄4 cup pasta cooking water.

2. Season chicken with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter. Add chicken in a single layer and sear until golden and cooked through, about 4–6 minutes depending on size. Remove chicken to a plate and tent with foil.

3. In the same skillet, reduce heat to medium, add remaining 1 tbsp butter, and sauté onion until translucent (3–4 minutes). Add garlic and cook 30–45 seconds until fragrant.

4. Pour in the broth to deglaze the pan, scraping up browned bits. Let it simmer for 1–2 minutes. Stir in the cream and bring to a gentle simmer.

5. Add Parmesan cheese a little at a time, stirring until melted and smooth. If the sauce is too thick, loosen it with reserved pasta water (start with 2–3 tbsp). Season with salt, pepper, lemon zest/juice (if using), and red pepper flakes to taste.

6. Return the cooked chicken to the skillet, then add drained pasta and broccoli. Toss gently to coat everything in the sauce and heat through (1–2 minutes). If needed, add more pasta water to reach your desired consistency. Taste and adjust seasoning.

7. Serve immediately topped with chopped parsley/basil and extra Parmesan.

How to Serve Creamy Chicken and Broccoli Pasta

Serve Creamy Chicken and Broccoli Pasta warm, topped with fresh herbs and extra grated Parmesan cheese. It pairs well with a simple side salad or garlic bread for a complete meal.

How to Store Creamy Chicken and Broccoli Pasta

To store leftovers, place the cooled pasta in an airtight container and refrigerate. It will keep well for 2–3 days. When reheating, you may need to add a splash of water or broth to loosen up the sauce.

Tips to Make Creamy Chicken and Broccoli Pasta

• Use fresh broccoli for the best flavor and texture.
• Feel free to add other vegetables like bell peppers or spinach for more variety.
• If you prefer a lighter option, substitute heavy cream with half-and-half or use a plant-based cream.
• Adjust seasonings according to your taste.

Variation

For a different twist, you can add cooked bacon or sun-dried tomatoes for added flavor. Also, swap chicken for shrimp or turkey, or make it vegetarian by omitting the meat and adding more veggies.

FAQs

1. Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just add it directly to the boiling pasta for the last few minutes of cooking.

2. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the chicken and sauce in advance and cook the pasta just before serving.

3. How can I make it spicy?
Add more crushed red pepper flakes or a dash of hot sauce to the sauce to spice it up.

Enjoy making and sharing this delicious Creamy Chicken and Broccoli Pasta!

Creamy Chicken and Broccoli Pasta

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• Author: hamidkom
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A delightful dish combining rich chicken flavors with fresh broccoli and a creamy sauce, perfect for family dinners or quick weeknight meals.

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Ingredients

• 350–400 g (12–14 oz) pasta (penne, fusilli, or farfalle)
• 2 tbsp olive oil
• 2 tbsp butter
• 2 boneless skinless chicken breasts (about 400 g / 14 oz), cut into 1–2 cm cubes or thin strips
• Salt and freshly ground black pepper, to taste
• 1 tsp Italian seasoning (or 1⁄2 tsp dried oregano + 1⁄2 tsp dried basil)
• 3–4 cloves garlic, minced
• 1 small onion, finely chopped (or 1 shallot)
• 250 g (about 2 cups) broccoli florets
• 1 cup (240 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream (or use half-and-half for lighter)
• 1⁄2 cup (50–60 g) grated Parmesan cheese, plus extra for serving
• 1 tsp lemon zest (optional)
• 1 tbsp lemon juice (optional)
• 1⁄4 tsp crushed red pepper flakes (optional)
• Fresh parsley or basil, chopped, for garnish

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta 2–3 minutes less than package instructions. During the last 3 minutes of cooking, add broccoli florets to blanch them. Drain pasta and broccoli together, reserving 3⁄4 cup of pasta cooking water.
2. Season chicken with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter. Add chicken in a single layer and sear until golden and cooked through, about 4–6 minutes. Remove chicken and tent with foil.
3. In the same skillet, reduce heat to medium. Add remaining 1 tbsp butter, and sauté onion until translucent (3–4 minutes). Add garlic and cook 30–45 seconds until fragrant.
4. Pour in the broth to deglaze the pan, scraping up browned bits. Let it simmer for 1–2 minutes. Stir in the cream and bring to a gentle simmer.
5. Add Parmesan cheese a little at a time, stirring until melted and smooth. If the sauce is too thick, loosen it with reserved pasta water (start with 2–3 tbsp). Season with salt, pepper, lemon zest/juice (if using), and red pepper flakes to taste.
6. Return the cooked chicken to the skillet, then add drained pasta and broccoli. Toss gently to coat everything in the sauce and heat through (1–2 minutes). If needed, add more pasta water to reach desired consistency. Taste and adjust seasoning.
7. Serve immediately topped with chopped parsley/basil and extra Parmesan.

Notes

Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat with a splash of water or broth to loosen the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian