Creamy Broccoli Chicken Pasta (Print Version)
Tender chicken, broccoli, and pasta tossed in a rich, garlicky cream sauce for a quick, comforting meal.
# Ingredients:
→ Pasta components
01 -
500 g dried pasta
02 -
Salt, for pasta water
03 -
Reserved 240 ml pasta cooking water
→ Protein and vegetables
04 -
500 g boneless skinless chicken thighs, cut into bite-sized pieces
05 -
2–3 cups (approx. 250–350 g) broccoli florets, sliced small
→ Sauce and aromatics
06 -
2 tablespoons unsalted butter
07 -
3 garlic cloves, minced
08 -
1 teaspoon dried thyme
09 -
1 cup (240 ml) heavy cream
10 -
1 teaspoon freshly squeezed lemon juice
11 -
3/4 cup (60 g) Parmigiano Reggiano, finely grated
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
Olive oil, for sautéing
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente. Reserve 240 ml of cooking water, then drain pasta.
02 -
Lightly drizzle olive oil over chicken pieces. Season with salt and pepper. Heat a large skillet over medium-high. Brown chicken until opaque and lightly golden. Remove and set aside.
03 -
Melt butter in the same pan. Add minced garlic and dried thyme; cook for 30 seconds until fragrant.
04 -
Pour heavy cream and lemon juice into the pan. Bring to a gentle simmer.
05 -
Return chicken to pan and add broccoli florets. Partially cover and simmer for 5–7 minutes until both chicken and broccoli are fully cooked.
06 -
Stir in grated Parmesan until melted and sauce thickens. Adjust seasoning with salt and black pepper as needed.
07 -
Add drained pasta to the sauce mixture, tossing to coat thoroughly. Add reserved pasta water gradually until the sauce evenly coats the pasta. Serve immediately.
# Notes:
01 -
For optimal texture, do not overcook the broccoli; it should retain a slight bite.