Ingredients
Scale
- 12 oz Dried Pasta (Penne or Fettuccine work best)
- 1 lb Chicken Breast or Thighs, chopped into bite-sized pieces
- 2 cups Frozen Broccoli Florets
- 3 cloves Garlic, minced
- 3 tbsp Butter (or Margarine)
- 3 tbsp All-purpose Flour
- 2 cups Whole Milk
- 1/2 cup Grated Parmesan Cheese (shaker-style or store brand)
- Salt and Black Pepper to taste
- 1 tsp Italian Seasoning (optional)
- 1 tbsp Vegetable Oil
Instructions
- Bring a large pot of salted water to a boil. Add the dried pasta and cook according to the package instructions. During the last 3 minutes of boiling, toss the frozen broccoli florets directly into the pot with the pasta. This blanches the broccoli and saves you from washing an extra dish. Drain the pasta and broccoli, but reserve about half a cup of the starchy pasta water for later.
- While the pasta boils, heat the vegetable oil in a large skillet over medium-high heat. Season your chopped chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, turn the heat down to medium and melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour to form a paste (this is your roux) and cook for another minute to remove the raw flour taste. Gradually pour in the milk while whisking constantly to prevent lumps. Let the sauce simmer for 3 to 5 minutes until it thickens enough to coat the back of a spoon.
- Stir the Parmesan cheese into the thickened milk mixture until melted and smooth. Taste the sauce and add more salt or pepper if needed. Add the cooked chicken, pasta, and broccoli back into the skillet. Toss everything together until the pasta is thoroughly coated. If the sauce feels too thick, splash in some of your reserved pasta water to loosen it up and make it extra creamy.
- Divide the pasta into four bowls. For an extra touch of luxury, garnish with a pinch of black pepper or a few red pepper flakes if you have them on hand. Serve immediately while the sauce is hot and velvety.
- Cook Time: 25 minutes