Creamy Chicken and Broccoli Pasta

Short Description

Creamy Chicken and Broccoli Pasta is a comforting dish that combines tender chicken pieces, crisp broccoli florets, and al dente pasta, all enveloped in a rich, velvety Parmesan cream sauce. This hearty meal is perfect for weeknight dinners or special occasions, offering a delightful blend of flavors and textures.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it ideal for busy schedules.

• Balanced Meal: Combines protein, vegetables, and carbohydrates in one dish.

• Family-Friendly: Mild flavors that appeal to both adults and children.

• Versatile: Easily adaptable with different vegetables or pasta types.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz rigatoni or pasta of choice

• 2 tablespoons olive oil

• 2 chicken breasts, cubed

• 2 cups broccoli florets

• 4 garlic cloves, minced

• 1½ cups heavy cream

• ½ cup grated Parmesan cheese

• ½ cup chicken broth

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• Fresh parsley for garnish (optional)The Cozy Cook+5Crunchy Creamy Sweet+5Back for Seconds+5Simply Delicious

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.

2. Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken, season with salt, pepper, and Italian seasoning, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

4. Add Cheese and Combine: Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Return the cooked chicken to the skillet, followed by the drained pasta and broccoli. Toss everything together until well coated with the sauce.

5. Serve: Garnish with freshly chopped parsley if desired, and serve warm.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Protein Options: Substitute chicken with shrimp or tofu for a different protein source.

• Vegetable Additions: Incorporate mushrooms, bell peppers, or spinach for added nutrition.

• Spice Level: Add red pepper flakes or a dash of hot sauce for a spicier kick.

• Cheese Variations: Use a blend of cheeses like mozzarella or Asiago for a different flavor profile.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or milk to maintain the sauce’s consistency. Alternatively, microwave in 30-second intervals, stirring in between, until heated through.

• Freezing: Not recommended, as the cream sauce may separate upon thawing.

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli can be used. Add it directly to the boiling pasta water during the last 2-3 minutes of cooking.

What type of pasta works best for this recipe?

Rigatoni, penne, or fettuccine are excellent choices as they hold the creamy sauce well.

Creamy Chicken and Broccoli Pasta

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

Creamy Chicken and Broccoli Pasta is a comforting, one-pan meal featuring tender chicken, vibrant broccoli, and rigatoni tossed in a luscious garlic-Parmesan cream sauce. This easy weeknight dinner is rich, flavorful, and sure to become a family favorite for its perfect blend of creamy texture and wholesome ingredients.

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Ingredients

• 12 oz rigatoni or pasta of choice

• 2 tbsp olive oil

• 2 chicken breasts, cubed

• 2 cups broccoli florets

• 4 garlic cloves, minced

• 1 1/2 cups heavy cream

• 1/2 cup grated Parmesan cheese

• 1/2 cup chicken broth

• 1 tsp Italian seasoning

• Salt and pepper to taste

• Fresh parsley, for garnish (optional)

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Instructions

• Cook pasta according to package directions until al dente. Drain and set aside.

• While pasta cooks, heat olive oil in a large skillet over medium-high heat.

• Add cubed chicken, season with salt, pepper, and Italian seasoning. Cook until browned and fully cooked. Remove and set aside.

• In the same skillet, add a little more oil if needed and sauté garlic for 30 seconds.

• Add broccoli and chicken broth. Cover and steam for 3–4 minutes until broccoli is tender.

• Stir in heavy cream and bring to a gentle simmer.

• Add Parmesan cheese and stir until melted and the sauce is creamy.

• Return chicken to the pan, then add cooked pasta and toss everything together until well coated.

• Adjust seasoning if needed. Garnish with fresh parsley and serve warm.

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Notes

• Use rotisserie chicken for a shortcut.

• Add crushed red pepper flakes for a spicy kick.

• Substitute half-and-half for a lighter version (though less creamy).