Name: Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 6 chicken cutlets or 8 chicken tenders; 1 cup panko bread crumbs; ¾ cup grated Parmesan cheese plus extra for serving; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 3 ounces thinly sliced prosciutto; 3 tablespoons extra-virgin olive oil; 2 tablespoons salted butter; 3 cloves garlic, chopped; Pinch of red chili flakes; 1 pound short pasta such as penne or rigatoni; 2 cups broccoli florets, chopped; 1 ½ cups fresh basil, chopped; ¾ cup heavy cream; 2 ounces cream cheese, softened

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The Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe is more than just a mouthful to say—it’s a true celebration of Italian-American comfort at its finest! Crisp, golden chicken cutlets, vibrant broccoli, ribbons of basil, and indulgent cream cheese come together in a dish that somehow tastes elegant and playful all at once. The one-pot method keeps things easy but never sacrifices flavor, and every bite offers creamy pasta, savory prosciutto, and that irresistible Parmesan crunch. It’s the perfect recipe to bring everyone to the table, whether it’s a weekend dinner or a special occasion.

Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe couldn’t be simpler, yet each one brings something special to the party—richness, freshness, creaminess, or crunch. Here’s exactly what you’ll need, plus some quick tips for making every element shine.

Chicken cutlets or tenders: These are your juicy, protein-packed canvas—they cook up quickly and soak in all the flavor from the crispy coating.
Panko bread crumbs: Panko’s extra crunch gives the chicken a crispiness that regular bread crumbs just can’t match!
Grated Parmesan cheese: Rich, nutty, and salty Parmesan melts into the breading, the sauce, and as a final flourish over each plate—don’t skimp!
Onion powder & garlic powder: These pantry staples deliver subtle savoriness right into your breading mixture.
Salt & black pepper: The classic duo that unlocks and balances every flavor in the dish.
Thinly sliced prosciutto: When crisped, prosciutto adds a delicate crunch and a big punch of salty goodness.
Extra-virgin olive oil: Essential for sautéing and getting the flavors in your pan off to a delicious start.
Salted butter: Butter brings luxurious richness to your sauce and helps bloom the garlic flavor.
Garlic cloves, chopped: Fresh garlic is a must—aromatic and punchy, it infuses both the chicken and pasta with irresistible depth.
Red chili flakes: A tiny pinch is all you need for just the right touch of warmth and heat.
Short pasta (penne or rigatoni): These shapes soak up the creamy sauce and mingle perfectly with broccoli and bits of prosciutto.
Broccoli florets: Bright, tender-crisp broccoli adds freshness and color, making the whole dish pop.
Fresh basil, chopped: Basil gives the finishing herbaceous lift and a pop of green, making everything taste and look even more vibrant.
Heavy cream: The heart of the creamy sauce, bringing everything together for that lush, silky finish.
Cream cheese, softened: This secret ingredient adds subtle tang and makes the sauce extra velvety—don’t skip it!

How to Make Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe

Step 1: Coat the Chicken

Start by combining the panko, freshly grated Parmesan, onion and garlic powder, salt, and pepper in a shallow bowl—this is your magic breading mix. Press the chicken cutlets or tenders firmly into the mixture, making sure both sides are thoroughly coated. No eggs needed here: the creamy cheese helps the crust stick, creating that perfect outer crunch once cooked.

Step 2: Crisp Up the Prosciutto

Heat just a little olive oil in a large skillet over medium-high heat, then lay the prosciutto slices in a single layer. Let them sizzle until they’re deliciously crispy and fragrant, flipping once to get both sides golden. Be careful not to walk away—they crisp up fast! Transfer the prosciutto to a plate lined with paper towels while you move on to the chicken.

Step 3: Sear the Chicken

Using the same skillet, add another swirl of olive oil and lay the breaded chicken in gently. Cook until each side is deeply golden, about 5 to 8 minutes per side depending on the thickness. If needed, work in batches so you don’t overcrowd the pan. When done, transfer the chicken to a warm plate and cover to keep it hot.

Step 4: Bloom the Garlic and Chili Flakes

In a large pot (the same one you’ll cook your pasta in!), melt a couple tablespoons of butter and toss in the chopped garlic and a tiny pinch of chili flakes. Stir until everything is super fragrant but not browned—just two minutes will do. This tiny step is the soul of savory: your kitchen will smell incredible!

Step 5: Cook the Pasta and Broccoli Together

Add 4 cups of water to the pot, bring it to a lively boil, and season with a generous pinch of salt. Once boiling, stir in your short pasta and broccoli. Keep the pot uncovered and stir occasionally; most of the water will get absorbed as the pasta cooks and the broccoli becomes beautifully green and perfectly tender-crisp, about 8 minutes.

Step 6: Make the Creamy Sauce

Reduce the heat to low. Add the heavy cream and softened cream cheese directly to your pot, stirring gently until the cream cheese melts and turns the sauce smooth and shiny. Add an extra sprinkle of Parmesan to taste, and then toss in your chopped fresh basil right at the end for a burst of aromatic freshness.

Step 7: Assemble and Finish

Divide the creamy, broccoli-studded pasta among plates, top with your golden chicken, break up the crispy prosciutto and scatter it over everything, and finish with more basil and Parmesan. Each plate will look like it belongs in your favorite Italian bistro, just with that cozy homemade touch.

How to Serve Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe

Garnishes

A generous sprinkling of extra grated Parmesan and a handful of freshly torn basil do wonders here. If you’re feeling fancy, a twist of black pepper or a drizzle of good olive oil just before serving adds instant restaurant-level polish.

Side Dishes

This rich, creamy pasta pairs perfectly with a simple green salad tossed in lemony vinaigrette. If you want to go all out, add a basket of warm, crusty bread to soak up every last bit of that fabulous sauce. Roasted asparagus or sautéed spinach are also lovely, light vegetable sides that round out the meal.

Creative Ways to Present

Serve Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe family-style in a big, beautiful serving bowl so everyone can dig in together. Or, if you’re plating individually, slice the chicken diagonally and fan it out dramatically over the pasta, tucking the crispy prosciutto chips here and there for crunch and visual flair.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let everything cool, then transfer the pasta and chicken to an airtight container. It will stay fresh in the fridge for up to three days—perfect for a quick, satisfying lunch the next day!

Freezing

You can freeze the pasta and chicken separately. Let both cool completely, then pack into freezer-safe containers. It’s best enjoyed within 2 months; the sauce may be a little less silky after thawing, but the flavor still shines. Just hold off on adding extra basil until serving for the freshest taste.

Reheating

For best results, reheat gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. If reheating in the microwave, cover loosely and stir halfway through to ensure even warmth. Add an extra sprinkle of Parmesan and fresh basil to bring back that just-cooked magic.

FAQs

Can I use spinach instead of broccoli?

Absolutely! Spinach is traditional for Florentine dishes and wilts quickly in the creamy sauce—just stir it in during the last minute of cooking the pasta for a true green boost.

What if I don’t have panko bread crumbs?

Regular bread crumbs work in a pinch, but panko is what gives the chicken its extra crunch. You can also crush up some plain crackers or even make your own breadcrumbs with day-old bread for a similar effect.

Is there a gluten-free option for this recipe?

Yes! Simply use your favorite gluten-free short pasta and substitute in gluten-free panko or breadcrumbs for the chicken. Everything else stays beautifully the same.

Can I make the Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe ahead of time?

It’s best enjoyed fresh, but you can cook the chicken and prosciutto a few hours in advance. Assemble just before serving to keep the chicken crisp and the broccoli perfectly tender.

What’s the best way to ensure the sauce is smooth and creamy?

Let your cream cheese soften at room temperature, and add it to the hot pasta off the heat. Stirring continuously will help it melt evenly and prevent lumps, ensuring your sauce is velvety every time.

Final Thoughts

If you crave a dinner that feels luxuriously special but comes together with ease, you’ll absolutely love the Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe. The flavors, textures, and easy prep make it a standout whether for weeknights or celebrations. Give it a try and watch it become everyone’s new favorite at your table!

Parmesan Chicken Florentine and Broccoli Pasta: An Amazing Ultimate Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Parmesan Chicken Florentine and Broccoli Pasta recipe. A creamy, savory dish that combines crispy chicken, tender pasta, and nutritious broccoli in a delightful Italian-American fusion.

Ingredients

Scale

For the Chicken:

6 chicken cutlets or 8 chicken tenders
1 cup panko bread crumbs
¾ cup grated Parmesan cheese plus extra for serving
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For the Pasta:

3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons salted butter
3 cloves garlic, chopped
Pinch of red chili flakes
1 pound short pasta such as penne or rigatoni
2 cups broccoli florets, chopped
1 ½ cups fresh basil, chopped
¾ cup heavy cream
2 ounces cream cheese, softened

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Instructions

Prepare the Chicken: Combine bread crumbs, ¾ cup Parmesan, onion powder, garlic powder, salt, and pepper in a shallow bowl. Coat chicken pieces with the mixture.
Cook the Prosciutto and Chicken: Cook prosciutto until crispy. Cook chicken in olive oil until golden and cooked through.
Make the Pasta: Cook pasta and broccoli in a pot. Add cream, cream cheese, Parmesan, and basil.
Assemble: Plate pasta, top with chicken and prosciutto, garnish with basil and Parmesan.