Creamy Chicken and Broccoli Pasta: A One-Pot Wonder!
A comforting, hassle-free meal with tender chicken, crisp broccoli, and pasta in a rich, creamy sauce, all cooked in one pot for minimal cleanup. Perfect for busy weeknights or cozy dinners.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: One Pot
- Cuisine: American
Ingredients
2 boneless, skinless chicken breasts (diced)
1 head of broccoli (cut into small florets)
8 oz (225g) pasta (spaghetti or penne)
3 cloves garlic (minced)
1 small onion (diced)
4 tbsp butter
4 tbsp all-purpose flour
4 cups chicken broth (low-sodium)
1 cup heavy cream or non-dairy milk
1 tsp Italian seasoning
Salt and pepper to taste
1/2 cup grated Parmesan cheese (optional, for halal use vegetarian cheese)
1 tbsp olive oil
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened
Add chicken and cook until nearly done (5-6 minutes)
Toss in broccoli and cook for 2-3 minutes until bright green
Stir in butter until melted, then gradually whisk in flour to form a roux
Pour in chicken broth and heavy cream, bringing to a simmer
Add diced tomatoes (if using) and Italian seasoning. Salt and pepper to taste
Stir in pasta, reduce heat, and cover. Simmer until pasta is tender (12-15 minutes)
Stir in Parmesan cheese (optional), mixing until the sauce thickens
Serve warm with additional cheese or fresh garlic if desired
Notes
Use halal-certified chicken if preferred
Adjust sauce thickness with more broth or cream
Add a splash of lemon juice for brightness
Substitute broccoli with frozen green beans or spinach
Leftovers can be stored in the fridge for 3-4 days