Description
This Chicken and Broccoli Pasta recipe is a creamy and satisfying dish that combines tender chicken, vibrant broccoli, and al dente pasta in a luscious parmesan cream sauce. It’s a comforting meal that comes together easily for a delicious dinner option.
Ingredients
Units
Scale
For the Pasta and Broccoli:
- 3 quarts (2.8 L) water
- 1 tablespoon (15 g) kosher salt, divided
- 8 ounces (227 g) dried rotini
- 3 cups (227 g) broccoli florets, 1” pieces
For the Chicken:
- 1 pound (454 g) boneless skinless chicken breast
- 3/4 teaspoon black pepper, divided
- 3 tablespoons (45 ml) olive oil, divided
- 2 teaspoons (6 g) minced garlic
For the Cream Sauce:
- 1 1/2 cup (360 ml) heavy whipping cream
- 1/2 cup (120 ml) unsalted chicken stock or broth
- 1/2 cup (70 g) grated parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon (15 ml) lemon juice
Instructions
- Cook the Pasta and Broccoli – In a large pot, bring water to a boil. Add 1 ½ teaspoon salt and pasta. Cook until al dente, adding broccoli a few minutes before pasta is ready. Drain and reserve starchy water.
- Prepare the Chicken – Season chicken and cook in olive oil until golden brown. Set aside.
- Saute the Garlic – In the same skillet, saute garlic in olive oil.
- Reduce the Cream – Add cream, stock, salt, and pepper. Simmer until slightly thickened.
- Finish the Sauce – Stir in parmesan, lemon zest, and juice. Adjust consistency with pasta water. Season.
- Combine and Stir – Add pasta, broccoli, and chicken to sauce. Serve hot.
Notes
- Recipe Yield: About 8 cups
- Serving Size: About 1 ⅓ cup
- Storing: Store in an airtight container for up to 5 days
- Reheating: Reheat in the microwave on high in 30-second intervals
- Make it Gluten-Free: Use gluten-free pasta
- Using Frozen Broccoli: Defrost and reheat in the pasta water until hot
Nutrition
- Serving Size: 1 ⅓ cup
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg
