Creamy Broccoli Chicken Pasta with Parmesan and Garlic (Print version)

Tender chicken, broccoli, and pasta tossed in a silky garlic Parmesan cream sauce for a cozy family dinner.

# Ingredients:

For the pasta and broccoli

01 - 12 oz (340 g) penne, rotini, or rigatoni
02 - 5 cups (350 g) broccoli florets, cut small
03 - 1 tablespoon kosher salt, for pasta water
04 - 1 cup (240 ml) reserved pasta cooking water

For the chicken

05 - 1 1/4 lb (565 g) boneless skinless chicken thighs or chicken breast, cut into bite-size pieces
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 2 tablespoons olive oil

For the garlic Parmesan sauce

09 - 3 tablespoons (42 g) unsalted butter
10 - 5 garlic cloves, minced
11 - 1 teaspoon dried thyme or Italian seasoning
12 - 1 cup (240 ml) low-sodium chicken broth
13 - 1 cup (240 ml) heavy cream
14 - 1 cup (85 g) freshly grated Parmesan cheese
15 - 1 tablespoon fresh lemon juice
16 - 1/4 teaspoon red pepper flakes, optional
17 - Extra Parmesan and black pepper, for serving

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until 2 minutes shy of al dente, then add the broccoli and cook 2 minutes more. Reserve 1 cup of pasta water, then drain.
02 - Pat the chicken dry and season with salt and black pepper. Dry chicken browns better and gives the sauce more flavor.
03 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken in one layer and cook for 5-7 minutes, turning once or twice, until golden and cooked through. Transfer to a plate.
04 - Reduce heat to medium. Add butter to the skillet, then stir in garlic, thyme, and red pepper flakes if using. Cook for about 30 seconds, just until fragrant.
05 - Pour in chicken broth and scrape up the browned bits from the skillet. Add heavy cream and simmer gently for 3-4 minutes, until slightly thickened.
06 - Turn heat to low. Stir in Parmesan a handful at a time until melted and smooth. Do not boil the sauce after the cheese is added.
07 - Return chicken to the skillet with the drained pasta, broccoli, and lemon juice. Toss well, adding reserved pasta water a splash at a time until the sauce coats the pasta.
08 - Taste and adjust salt and pepper. Serve right away with extra Parmesan and black pepper.

# Good to know:

01 - Best served immediately while the sauce is loose and glossy.
02 - Cut broccoli florets small so they cook in the same time as the pasta finish.
03 - Use freshly grated Parmesan for the smoothest sauce.

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