Creamy Garlic Chicken and Broccoli Pasta

Name: Creamy Garlic Chicken and Broccoli Pasta
Total time: 25 min
Yield: 4 people
Ingredients: 12 oz Penne Pasta; 1 lb Chicken Breast; 4 cups Broccoli Florets; 2 cups Heavy Cream; 1 cup Parmesan Cheese; 2 tbsp Salted Butter; 3 cloves Garlic; 1 tbsp Olive Oil; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Under 30 MinsHigh ProteinDinnerComfort FoodItalian

Medium

25min

680kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and satisfying pasta dish featuring tender chicken breast and fresh broccoli tossed in a homemade garlic parmesan cream sauce.

If you are looking for the ultimate weeknight comfort food, this Creamy Garlic Chicken and Broccoli Pasta is the answer. It perfectly marries the tender, juicy texture of pan-seared chicken with the fresh, earthy crunch of broccoli, all swimming in a luxurious, velvety parmesan cream sauce. This dish is not just a meal; it's a warm hug in a bowl that brings the restaurant experience right into your own kitchen. The magic lies in the simplicity of the ingredients—fresh chicken breast, vibrant broccoli, and rich heavy cream come together to create a symphony of flavors that feels incredibly indulgent yet is surprisingly easy to whip up. By using penne, you ensure that every single bite captures a generous amount of that silky sauce, making it a hit with both kids and adults alike. Whether you need a quick dinner solution or a satisfying meal to impress a date, this Creamy Garlic Chicken and Broccoli Pasta checks all the boxes. It utilizes high-quality proteins and fresh vegetables, balancing richness with nutritional value. The addition of aromatic garlic and nutty parmesan elevates the base cream sauce, transforming standard pantry staples into a gourmet delight. Don't let your fresh ingredients go to waste; this recipe is the perfect vessel for those perishables in your fridge, turning them into a masterpiece of Italian-inspired cuisine that you will want to make again and again.

Ingredients

340 g Penne Pasta
450 g Chicken Breast
300 g Broccoli Florets
480 ml Heavy Cream
100 g Parmesan Cheese
30 g Salted Butter
3 cloves Garlic
1 tbsp Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions. In the last 2 minutes of boiling, add the broccoli florets to the water. Drain both and set aside.
2
While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken breast from the skillet and set aside.
4
In the same skillet, reduce heat to medium. Add the butter and melt. Stir in the minced garlic and sauté for about 1 minute until fragrant.
5
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes to thicken slightly.
6
Stir in the grated parmesan cheese until the sauce is smooth and creamy. Taste and add more sea salt or black pepper if needed.
7
Add the cooked penne, broccoli, and chicken breast back into the skillet. Toss everything together until the pasta and mix-ins are well coated in the sauce. Serve hot.

Chef's Tips

•If the sauce becomes too thick, add a splash of the pasta cooking water to loosen it up.
•Freshly grated parmesan melts much better than pre-shredded cheese.

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Recipe By

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