Chicken Broccoli Pasta: A Delicious and Easy Recipe for Weeknight Dinners

Chicken Broccoli Pasta is a delightful dish that brings together the comforting flavors of tender chicken, vibrant broccoli, and perfectly cooked pasta, all enveloped in a creamy sauce. This recipe has roots in Italian-American cuisine, where it has become a beloved staple for families seeking a quick yet satisfying meal. I remember the first time I tried Chicken Broccoli Pasta; the combination of textures and flavors was simply irresistible. The tender chicken pairs beautifully with the crisp-tender broccoli, while the pasta adds a hearty element that makes this dish truly filling.

People love Chicken Broccoli Pasta not only for its delicious taste but also for its convenience. It’s a one-pot wonder that can be whipped up in under 30 minutes, making it perfect for busy weeknights. Whether you’re cooking for your family or hosting friends, this dish is sure to impress with its vibrant colors and rich flavors. Join me as we explore this fantastic recipe that has won the hearts of many!

Ingredients:

• 8 ounces of pasta (penne or rotini work great)
• 2 cups of broccoli florets
• 1 pound of boneless, skinless chicken breasts
• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1 teaspoon of red pepper flakes (optional, for a bit of heat)
• 1 cup of chicken broth
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparing the Pasta and Broccoli

1. **Boil Water**: Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the flavor of the pasta. 2. **Cook the Pasta**: Once the water is boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking. 3. **Add Broccoli**: About 2 minutes before the pasta is done, add the broccoli florets to the pot. This will blanch the broccoli, keeping it vibrant and crisp. 4. **Drain**: Once the pasta and broccoli are cooked, drain them in a colander and set aside. Make sure to reserve about 1 cup of the pasta water for later use.

Preparing the Chicken

5. **Slice the Chicken**: While the pasta is cooking, take your chicken breasts and slice them into bite-sized pieces. This helps them cook evenly and quickly. 6. **Season**: Season the chicken pieces with salt and pepper. I like to be generous with the seasoning to ensure the chicken is flavorful. 7. **Cook the Chicken**: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. 8. **Add Garlic and Red Pepper Flakes**: Once the chicken is cooked, add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it.

Creating the Sauce

9. **Add Chicken Broth**: Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate all those delicious browned bits. Bring the mixture to a simmer. 10. **Incorporate Heavy Cream**: Reduce the heat to medium-low and stir in the heavy cream. Allow the sauce to simmer for about 3-4 minutes, letting it thicken slightly. 11. **Add Parmesan Cheese**: Gradually whisk in the grated Parmesan cheese until it melts and the sauce becomes creamy. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

Combining Everything

12. **Combine Pasta and Chicken**: Add the drained pasta and broccoli to the skillet with the chicken and sauce. Toss everything together gently to ensure the pasta and broccoli are well coated with the creamy sauce. 13. **Adjust Seasoning**: Taste the dish and adjust the seasoning with more salt and pepper if needed. If you like a bit more heat, you can add more red pepper flakes at this stage. 14. **Serve**: Once everything is well combined and heated through, remove the skillet from the heat. Serve the Chicken Broccoli Pasta hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.

Tips for Success

– **Pasta Choice**: While I love using penne or rotini, feel free to use any pasta shape you prefer. Just keep an eye on the cooking time. – **Chicken Alternatives**: If you’re short on time, you can use pre-cooked rotisserie chicken. Just shred it and add it to the sauce in step 10. – **Vegetable Variations**: You can add other vegetables like bell peppers, spinach, or even peas for added color and nutrition. – **Make it Lighter**: For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative.

Storing Leftovers

15. **Cool Down**: Allow any leftovers to cool to room temperature before storing. 16. **Refrigerate**: Place the Chicken Broccoli Pasta in an airtight container

Conclusion:

In summary, this Chicken Broccoli Pasta recipe is an absolute must-try for anyone looking to whip up a delicious, nutritious meal that the whole family will love. The combination of tender chicken, vibrant broccoli, and perfectly cooked pasta creates a dish that is not only satisfying but also packed with flavor and essential nutrients. Plus, it’s incredibly versatile! You can easily swap out the chicken for shrimp or tofu for a vegetarian option, or add in your favorite vegetables like bell peppers or spinach to customize it to your taste. I encourage you to give this Chicken Broccoli Pasta a go and make it your own. Whether you’re serving it for a weeknight dinner or impressing guests at a gathering, it’s sure to be a hit. Don’t forget to share your experience and any variations you try—I’d love to hear how it turns out for you! So grab your ingredients, get cooking, and enjoy every delicious bite of this delightful dish. Happy cooking!

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