Creamy Chicken and Broccoli Pasta
A comforting dish that combines tender chicken, fresh broccoli, and a rich creamy sauce with pasta, perfect for weeknight dinners.
Ingredients
Main ingredients
- 2 pieces chicken breasts, diced or ~3 cups cooked chicken such as rotisserie
- 2 cups broccoli florets, fresh or frozen
- 2 tablespoons olive oil or unsalted butter
- 8 ounces pasta such as penne or fettuccine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Use freshly grated for best taste.
- to taste Salt
- to taste Pepper
- to taste Garlic powder
Instructions
Cooking
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Season with salt, pepper, and garlic powder.
- Add broccoli florets to the skillet and cook for 3-4 minutes until tender.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and creamy.
- Add the cooked pasta to the skillet and toss to combine. Adjust seasoning if needed.
- Serve warm, garnished with extra Parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of cream or milk if the dish seems thick. For extra flavor, marinate the chicken in your favorite spices before cooking. Don't overcook the broccoli; it should be tender but still bright green.