Ingredients
- Chicken breast: 1 pound, cut into bite-sized pieces
- Broccoli florets: 1 head, cut into small pieces
- Pasta: 1 pound (penne, rotini, or farfalle work well)
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Chicken broth: 1 cup
- Heavy cream: 1/2 cup
- Parmesan cheese: 1/4 cup, grated
Instructions
- Step 1: Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Add garlic and broccoli to the skillet. Cook for 3-5 minutes, until broccoli is tender-crisp.
- Step 4: Pour in chicken broth and bring to a simmer. Reduce heat and stir in heavy cream and Parmesan cheese.
- Step 5: Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or broth to the pasta before microwaving to prevent it from drying out.
- Garnish with a sprinkle of red pepper flakes for a touch of heat and extra flavor.
- Don't overcook the broccoli; it should still have a slight bite to complement the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American