Ingredients
Scale
- 1 lb (450g) Chicken Breast or Thighs, cut into bite-sized pieces
- 12 oz (340g) Dried Pasta (Penne, Rotini, or Bowtie work best)
- 2 cups Broccoli Florets (Fresh or Frozen)
- 3 cloves Garlic, minced
- 3 tablespoons Olive Oil
- 1/2 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
- 1/4 cup Grated Parmesan Cheese (optional, for topping)
- Reserved Pasta Water
Instructions
- Start by bringing a large pot of salted water to a boil. While the water heats up, chop your chicken into small, uniform cubes. Mince the garlic finely and cut the broccoli into bite-sized florets. Having everything ready before you turn on the stove ensures the chicken stays tender and the garlic doesn’t burn.
- Add the pasta to the boiling water. If you are using fresh broccoli, add it to the pasta pot during the last 3 minutes of cooking. If using frozen broccoli, add it during the last 2 minutes. Before draining, carefully scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and broccoli together in a colander.
- While the pasta boils, heat two tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet in a single layer. Cook for about 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the skillet from the heat for a moment to prevent burning the garlic.
- Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the minced garlic and red pepper flakes. Sauté for about 30-60 seconds until the garlic is fragrant but not brown. Pour in a splash of the reserved pasta water to deglaze the pan, scraping up any flavorful brown bits left by the chicken.
- Add the cooked pasta and broccoli into the skillet with the chicken and garlic. Toss everything together vigorously. If the pasta seems too dry, add a little more pasta water one tablespoon at a time. The starch in the water helps the oil and garlic coat the noodles perfectly.
- Divide the pasta into four bowls. Top with a sprinkle of grated parmesan cheese and an extra crack of black pepper if desired. Serve immediately while hot and steaming.
- Cook Time: 25 minutes