Description
How to make creamy chicken broccoli pasta with tender chicken, crisp broccoli and rich garlic sauce that brings comfort to any weeknight dinner.
Ingredients
Scale
Pasta and Proteins
- 1 pound penne pasta
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound fresh broccoli florets, cut into uniform pieces
Sauce Base
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
Seasonings and Cheese
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Season Chicken: Pat chicken pieces dry and season generously with salt and pepper. This ensures golden browning and prevents the chicken from steaming in the pan.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces until golden and cooked through, about 6-8 minutes. Remove and set aside.
- Steam Broccoli: Add broccoli to the same skillet with a splash of water. Cover and steam for 3-4 minutes until bright green and crisp-tender. Remove and set aside.
- Make Sauce: Melt butter in the same skillet, add garlic and cook 30 seconds. Whisk in flour, then gradually add milk, cream, and broth until smooth and thickened.
- Combine Everything: Return chicken and broccoli to the skillet. Add cooked pasta, Parmesan, and seasonings. Toss with pasta water as needed for perfect consistency.
- Finish and Serve: Remove from heat and stir in fresh parsley. Taste and adjust seasoning. Serve immediately with extra Parmesan and a sprinkle of red pepper flakes.
Notes
- Don’t skip reserving pasta water; it’s essential for achieving the perfect sauce consistency.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Add extra vegetables like bell peppers or mushrooms for more nutrition.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Reheat gently with a splash of milk to restore creaminess.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g