Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets, cut small
- 8 oz penne or rotini pasta
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large deep skillet or oven-safe pan over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the pan and cook for about 4-5 minutes until it is browned on all sides. Stir in the minced garlic during the last minute of cooking until it becomes fragrant.
- Pour the chicken broth, heavy cream, and dry pasta directly into the pan with the chicken. Stir everything together to ensure the pasta is submerged. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the pan and simmer for about 8-9 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
- Uncover the pan and stir in the broccoli florets. The liquid should be mostly absorbed, creating a thick sauce. If you want a “baked” finish, sprinkle the mozzarella and parmesan cheese over the top. Place a lid back on for 2 minutes to melt the cheese, or pop the oven-safe pan under a broiler for 2-3 minutes until the cheese is bubbly and golden brown. Serve immediately.
- Cook Time: 20 minutes