Ingredients
- 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups broccoli florets (fresh or frozen)
- 12 oz pasta (penne, fettuccine, or preferred type)
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1/2 onion, finely chopped (optional)
- 1/2 cup chicken broth or reserved pasta water
- 1/2 cup heavy cream, cream cheese, or milk
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water according to package instructions. Add broccoli to the pot during the last 2–3 minutes. Drain and set aside.
- In a large skillet, heat olive oil or butter. Sauté chicken until golden and cooked through. Season with salt and pepper, then remove and set aside.
- In the same skillet, sauté garlic (and onion if using) until fragrant.
- Add chicken broth and cream (or alternatives), and let it simmer for a few minutes to slightly thicken.
- Stir in Parmesan cheese and return the chicken to the skillet.
- Add pasta and broccoli to the sauce, tossing to coat. Season with additional salt, pepper, and red pepper flakes if desired.
- Serve hot, garnished with fresh herbs and extra cheese if liked.
Notes
- Use rotisserie chicken for a shortcut.
- Swap cream with olive oil and lemon juice for a lighter version.
- Add mushrooms, sun-dried tomatoes, or peas for more flavor and texture.
- Use gluten-free pasta or plant-based cream for dietary preferences.
- Bake into a casserole with extra cheese for a crispy top.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg