Ingredients
Scale
- 1 lb Chicken breast, cut into bite-sized pieces
- 1 lb Box of Penne or Rotini pasta
- 2 cups Broccoli florets (fresh or frozen)
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Heavy cream (or half-and-half)
- 1/2 tsp Red pepper flakes (optional)
- Salt and black pepper to taste
- Reserved pasta water (approx. 1/2 cup)
Instructions
- Step 1: Boil the Pasta and Broccoli Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. About 3 minutes before the pasta is finished, toss the broccoli florets directly into the boiling water with the pasta. This blanches the broccoli perfectly and saves you from washing an extra pot. Before draining, scoop out about a cup of the starchy pasta water and set it aside. Drain the rest.
- Step 2: Sear the Chicken While the pasta boils, heat the olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper. Add the chicken to the skillet in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Lower the heat to medium and add the butter and minced garlic. Sauté for 1 minute until the garlic is fragrant but not burnt.
- Step 3: Create the Sauce and Combine Add the cooked pasta and broccoli into the skillet with the chicken. Pour in the heavy cream and half of the Parmesan cheese. Toss everything together vigorously. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach a silky consistency. Sprinkle with the remaining cheese and red pepper flakes if you like a little heat. Serve immediately while hot and creamy.
- Cook Time: 30 minutes