Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized cubes
- 12 oz Penne, rotini, or bowtie pasta
- 1 lb Frozen broccoli florets (cheaper and lasts longer than fresh)
- 3 tablespoons Olive oil or vegetable oil
- 4 cloves Garlic, minced
- 1/4 cup Grated Parmesan cheese
- 1/2 teaspoon Red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1/2 cup Reserved pasta water
Instructions
- Preparation: Start by bringing a large pot of heavily salted water to a boil. While you wait for the water, prepare your chicken by cutting it into uniform bite-sized pieces. Season the chicken generously with salt and pepper to ensure the flavor is locked in from the start. Mince your garlic cloves finely. If your frozen broccoli florets are very large, you can give them a quick chop once they have thawed slightly.
- Cooking: Add the pasta to the boiling water and cook according to the package instructions for al dente. About 3 minutes before the pasta is finished, toss the frozen broccoli directly into the boiling water with the pasta. While that finishes, heat the oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until they are golden brown and cooked through, usually about 5 to 7 minutes. Stir in the garlic and red pepper flakes, cooking for just one minute until the kitchen smells amazing. Before you drain the pasta and broccoli, scoop out half a cup of the starchy pasta water and set it aside.
- Plating: Drain the pasta and broccoli and add them directly into the skillet with the cooked chicken. Pour in the reserved pasta water and sprinkle the Parmesan cheese over the top. Toss everything vigorously over low heat until the water and cheese create a light, silky sauce that coats every piece of pasta. Taste one more time for seasoning and add more salt or pepper if needed. Serve immediately in large bowls with an extra sprinkle of cheese if you are feeling fancy.
- Cook Time: 30 minutes