Creamy Chicken and Broccoli Delight Pasta
Creamy, comforting, and completely crave-worthy — this Creamy Chicken and Broccoli Delight Pasta is the kind of weeknight hero that disappears fast.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
Ingredients
Ingredients
- 2 pieces Chicken breasts, boneless, skinless Trimmed and patted dry
- 2 tablespoons Butter Divided or as needed, room temperature
- 2 cups Broccoli florets Washed and cut into bite-sized pieces
- 8 oz Pasta (penne or fettuccine) Measured dry
- 1 cup Heavy cream Cold or chilled
- 1 cup Grated Parmesan cheese Freshly grated if possible
- to taste Salt Use kosher salt
- to taste Pepper Use freshly ground black pepper
- 1/2 teaspoon Garlic powder Optional, adjust to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually 8–11 minutes depending on pasta shape. Drain and set aside, reserving a small cup of pasta water in case you need to loosen the sauce.
- While the pasta cooks, heat a large skillet over medium heat and melt 1 tablespoon of the butter. Season the chicken breasts with salt, pepper, and a light sprinkle of garlic powder if using. Add the chicken to the skillet and cook until nicely browned and cooked through, about 6–7 minutes per side depending on thickness. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let rest for a few minutes, then slice into strips or bite-sized pieces.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the broccoli florets and sauté for about 2–3 minutes until bright green and slightly tender but still with a bit of bite. If the skillet is dry, add a splash of water to help steam the broccoli.
- Lower the heat to medium-low and pour in the heavy cream. Stir to combine and warm gently — do not boil vigorously. Add the grated Parmesan cheese a little at a time, stirring until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of reserved pasta water to reach the desired consistency.
- Return the sliced chicken to the skillet and add the cooked pasta. Toss everything together until the pasta and chicken are well coated in the sauce. Season to taste with additional salt, pepper, and garlic powder if desired.
- Serve warm, garnished with extra grated Parmesan and a crack of black pepper. A squeeze of lemon juice brightens the flavors if you like a little acidity.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce may thicken in the fridge; this is normal.