Description
A creamy, comforting pasta dish with tender chicken, fresh broccoli, and a rich Parmesan sauce. Perfect for quick weeknight dinners.
Ingredients
- 2 chicken breasts, boneless and skinless
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 12 ounces pasta (penne, rotini, or spaghetti)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, adding broccoli in the last 3 minutes. Drain and set aside.
- While pasta cooks, heat butter in a large skillet. Season chicken with salt and pepper, cut into bite-sized pieces, and cook until golden and fully cooked. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant. Stir in cream and simmer gently. Add Parmesan, stirring until smooth.
- Return chicken, pasta, and broccoli to the skillet. Toss until evenly coated in sauce. Add pasta water if needed to adjust consistency.
- Garnish with parsley and extra Parmesan. Serve hot.
Notes
For a lighter version, substitute half-and-half for cream. Leftovers keep well in the fridge for up to 3 days and can be reheated with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American