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
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.
Notes
- Panko and Parmesan create a crisp coating without eggs.
- Crisping prosciutto first adds texture and flavor.
- One-pot pasta method reduces cleanup and keeps broccoli tender-crisp.
- Spinach can be added for extra ‘Florentine’ flair.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop / One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 437
- Sugar: 3 g
- Sodium: 960 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
