Ingredients:
- 12 oz pasta (penne or fettuccine)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 garlic cloves, minced
- 1 head broccoli, cut into small florets
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional)
Directions:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until golden brown, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, heat the remaining olive oil and sauté the garlic until fragrant, about 30 seconds.
- Add the broccoli florets and cook for 3-4 minutes until tender-crisp.
- Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Cook for 3-5 minutes, stirring occasionally, until slightly thickened.
- Add the cooked pasta, chicken, and Parmesan cheese to the skillet. Stir until everything is well-coated with the sauce.
- Season with additional salt, pepper, and red pepper flakes if desired.
- Serve warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4
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