Description
This creamy chicken and broccoli pasta combines tender chicken pieces, crisp broccoli florets, and al dente penne tossed in a luscious Parmesan cream sauce with a hint of lemon. A quick and comforting stovetop meal perfect for weeknights.
Ingredients
Scale
Proteins
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 2 cups broccoli florets
- 2 cloves garlic, minced
Liquids & Dairy
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Pantry
- 1 tablespoon olive oil
- 8 ounces penne pasta
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Season and cook the chicken: Season the bite-sized chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes until browned and fully cooked through. Remove the chicken and set aside.
- Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Cook the broccoli: Add the broccoli florets to the skillet and sauté for 3-4 minutes until they turn bright green and become tender but still crisp.
- Add liquids and simmer: Pour the chicken broth and heavy cream into the skillet. Bring the mixture to a gentle simmer and cook for 2-3 minutes to slightly thicken the sauce.
- Incorporate the cheese: Stir in the grated Parmesan cheese until it melts and combines smoothly, forming a creamy sauce coating the broccoli.
- Cook the pasta: While the sauce simmers, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Combine chicken and pasta: Return the cooked chicken to the skillet and add the drained pasta. Toss everything thoroughly to ensure the chicken and pasta are evenly coated with the creamy sauce.
- Add lemon juice: Stir in the lemon juice to brighten the flavors and add a fresh zesty note.
- Serve: Serve the chicken and broccoli pasta immediately, garnished with freshly chopped parsley if desired for a pop of color and freshness.
Notes
- Use fresh parsley just before serving to maintain its vibrant flavor and color.
- Ensure not to overcook broccoli to keep a pleasant crunch and bright green color.
- Penne is used here for its ability to hold creamy sauces well, but other pasta shapes like fusilli or rigatoni can be substituted.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Chicken broth can be replaced with vegetable broth for a slightly different flavor profile.
