Chicken Broccoli Pasta For Weeknights Recipe

🛒 Ingredients (Check Off As You Measure)

• 8 oz (225g) penne or short pasta
• 2 tbsp olive oil
• 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream (or half-and-half for lighter)
• 1/2 cup (50g) grated Parmesan cheese
• 3 cups (about 1 head) broccoli florets, cut into small pieces
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)

🍳 Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
3. In the same skillet, add garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and bring to a gentle simmer.
4. Add broccoli florets and cooked chicken back to the skillet. Let simmer for 3-4 minutes until broccoli is bright green and tender-crisp.
5. Stir in cooked pasta and Parmesan cheese. Toss everything together, adding reserved pasta water a splash at a time if the sauce needs loosening. Season with salt, pepper, and red pepper flakes if using. Serve hot.