Chicken and Broccoli Pasta (Print version)
Tender chicken, broccoli florets, and pasta tossed in a light garlic parmesan sauce for an easy family dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne, rotini, or shells
02 -
4 cups (300 g) broccoli florets, cut small
03 -
1 tablespoon kosher salt, for the pasta water
For the chicken
04 -
1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
05 -
1 teaspoon Italian seasoning
06 -
3/4 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1 tablespoon olive oil
For the garlic parmesan sauce
09 -
2 tablespoons unsalted butter
10 -
4 cloves garlic, minced
11 -
1 cup (240 ml) low-sodium chicken broth
12 -
3/4 cup (180 ml) whole milk
13 -
1 cup (90 g) freshly grated parmesan cheese
14 -
1/2 teaspoon lemon juice, plus more to taste
15 -
2 tablespoons chopped fresh parsley
16 -
1/4 teaspoon red pepper flakes, optional
17 -
Reserved pasta water, as needed
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until 2 minutes shy of al dente, add the broccoli, and cook 2 minutes more. Reserve 1 cup of pasta water, then drain.
02 -
Pat the chicken dry. Toss it with Italian seasoning, salt, and black pepper so every piece is evenly coated.
03 -
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 5-7 minutes, stirring once or twice, until golden and 165°F in the center. Transfer to a plate.
04 -
Lower the heat to medium. Add the butter to the same skillet, then stir in the garlic and red pepper flakes if using. Cook for about 30 seconds, just until fragrant.
05 -
Pour in the chicken broth and scrape up the browned bits. Stir in the milk and simmer gently for 2-3 minutes. Reduce the heat to low and stir in the parmesan until melted.
06 -
Add the drained pasta, broccoli, and chicken to the skillet. Toss with 1/4 cup reserved pasta water, adding more as needed until glossy and lightly sauced.
07 -
Stir in lemon juice and parsley. Taste for salt and pepper, then serve hot with extra parmesan if desired.
# Good to know:
01 -
Best served right after tossing while the sauce is glossy.
02 -
Use freshly grated parmesan for the smoothest sauce.
03 -
Reserve pasta water before draining so you can loosen the sauce.