Tender chicken, crisp broccoli, and hearty pasta tossed in a velvety garlic cream sauce—comfort food made easy and delicious!
Ingredients:
– 8 oz rigatoni or penne pasta
– 2 cups broccoli florets
– 1 lb boneless chicken breast, diced
– 1 tablespoon olive oil
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Parsley, chopped (for garnish)
Directions:
Cook pasta according to package directions. Add broccoli florets during the last 2–3 minutes of cooking. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Cook chicken pieces until golden and fully cooked, about 6-8 minutes. Remove chicken from skillet and set aside.
In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute. Stir in heavy cream, chicken broth, Parmesan cheese, salt, and pepper. Simmer until slightly thickened, about 3-5 minutes.
Add pasta, broccoli, and chicken back into the skillet. Toss gently to coat everything in the sauce and heat through.
Garnish with chopped parsley and extra Parmesan cheese if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 550 kcal | Servings: 4 servings