Creamy Chicken and Broccoli Pasta That's Better Than Takeout
Imagine the aroma of herbed-butter chicken sizzling in a skillet, mingling with the vibrant green of broccoli. This creamy Chicken and Broccoli Pasta is quick, hearty, and perfect for busy evenings.
Ingredients
- 8 ounces penne pasta
- 2 cups broccoli florets
- 1 pound chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon Italian seasoning
- 3 garlic cloves
- 1 cup whole milk
- 2 tablespoons cornstarch
- 4 ounces cream cheese
- ½ cup Parmesan cheese
Instructions
- Begin by preparing the chicken and broccoli. Cut the chicken breasts into bite-sized pieces and ensure the broccoli is in small florets.
- Bring a large pot of salted water to a boil, and add the penne pasta. Cook until al dente, about 10 minutes, then add the broccoli during the last 4 minutes of cooking.
- Reserve about ½ cup of the starchy pasta water, then drain the pasta and broccoli.
- In a skillet, heat olive oil and butter, then cook the chicken pieces until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the same skillet, sautéing until fragrant, then incorporate the cream cheese.
- Whisk together whole milk and cornstarch, then gradually add to the skillet, cooking until the sauce thickens.
- Stir in the reserved pasta water, then add pasta, chicken, and broccoli, tossing to combine.
- Serve hot, garnished with grated Parmesan cheese, parsley, or breadcrumbs.
Notes
- Use fresh garlic for best flavor.
- Avoid overcooking the broccoli; it should remain slightly crunchy.
- Add reserved pasta water if the sauce is too thick.
- Incorporate any leftover veggies for added nutrition.
- For leftovers, add a splash of milk when reheating.
Nutrition
Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 75mgSodium: 700mgFiber: 5gSugar: 3g
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