Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets, chopped small
- 8 oz dry pasta (penne or rotini work best)
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional for festive color)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or deep skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the pot and cook until browned on all sides, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour the chicken broth and heavy cream directly into the pot with the chicken. Add the dry pasta and stir to combine. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 8 to 10 minutes, or until the pasta is almost tender.
- Stir in the broccoli florets and cover the pot again for another 2 to 3 minutes. The steam will cook the broccoli to a perfect bright green. Once the pasta is fully cooked and the sauce has thickened, remove from heat. Stir in the Parmesan cheese until melted and creamy.
- Taste the sauce and add more salt or pepper if needed. Sprinkle the red pepper flakes over the top for a pop of Christmas red. Serve immediately while hot and creamy.
- Cook Time: 20 minutes