Name: Creamy Chicken and Broccoli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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

Description

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

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

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.
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.
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.
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.
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.
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.
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