Instructions:
1. Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Add the broccoli florets in the last 3-4 minutes of cooking to blanch them.
Once the pasta and broccoli are done, drain and set them aside.
2. Cook the Chicken:
While the pasta and broccoli cook, season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and let it rest for a few minutes before slicing it into strips or cubes.
3. Make the Creamy Garlic Parmesan Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken slightly.
Add the Parmesan cheese and Italian seasoning, stirring until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
4. Combine Everything:
Add the cooked pasta and broccoli to the skillet with the sauce. Toss until everything is well coated.
Add the sliced chicken on top or stir it in, depending on your preference.
5. Serve:
Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired.
Serve hot, and enjoy your creamy, savory chicken pasta with broccoli!
Tips:
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Chicken Variations: You can also use chicken thighs for a juicier result.
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Add-ins: For extra flavor, consider adding sun-dried tomatoes, spinach, or mushrooms to the sauce.
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Make it lighter: Substitute half-and-half or milk for the heavy cream, but the sauce won’t be as rich.
This recipe is creamy, comforting, and a great balance of protein, veggies, and pasta. Enjoy!
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