The Ultimate Chicken and Broccoli Pasta: Creamy, Dreamy, and Oh-So-Easy!
A creamy, dreamy, and oh-so-easy chicken and broccoli pasta made with tender chicken, crisp broccoli, and a rich sauce that brings everything together. Perfect for busy weeknights and the whole family.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegan
Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 head broccoli, cut into florets
12 oz (340g) pasta (penne or bowtie)
4 tablespoons (60g) unsalted butter
3 cloves garlic, minced
1/2 cup (120ml) low-sodium chicken broth
1 cup (240ml) heavy cream
1/4 cup (30g) grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
Optional: 1/4 cup (30g) nutritional yeast for a cheesy, umami flavor
Instructions
Cook the pasta in a large pot of salted boiling water until al dente; drain and set aside.
In the same pot, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
Add broccoli to the pot and sauté for 2-3 minutes, then pour in chicken broth. Cook for another 2 minutes.
Stir in heavy cream, salt, pepper, and Italian seasoning. Cook for 2-3 minutes until sauce thickens.
Return chicken to the pot and mix well with the pasta and sauce. Add grated Parmesan and stir until combined.
Optional: Sprinkle nutritional yeast for extra flavor.
Taste and adjust seasoning as needed. Serve hot.
Notes
For a lighter version, substitute heavy cream with whole milk or a non-dairy alternative.
Substitute chicken for tofu or extra veggies like zucchini or carrots for a vegetarian option.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop to maintain sauce texture.
Find it online: https://cookingwithramsay.com/chicken-and-broccoli-pasta/