Creamy Chicken and Broccoli Pasta
Creamy Chicken and Broccoli Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Chicken and Broccoli
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 cups broccoli florets, fresh or frozen
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Sauce
- 3 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk, whole or 2%
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 12 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the broccoli florets to the same skillet (no need to clean). If using fresh broccoli, add 1/4 cup of water, cover, and steam until tender-crisp, about 3-5 minutes. If using frozen, cook according to package directions, then drain any excess water. Remove the broccoli and set aside with the chicken.
⏱️ 5 min
- 4
Reduce the heat to medium. Add butter to the skillet and let it melt. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the chicken broth, then slowly whisk in the milk. Continue whisking until the sauce thickens and comes to a simmer, about 3-5 minutes. Stir in 1 cup of grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional red pepper flakes. Cook until the cheese is melted and the sauce is smooth.
⏱️ 5 min
- 6
Add the cooked pasta, chicken, and broccoli back into the skillet with the creamy sauce. Toss everything together until well combined and heated through. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Broccoli Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Chicken and Broccoli
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 cups broccoli florets, fresh or frozen
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Sauce
- 3 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk, whole or 2%
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the broccoli florets to the same skillet (no need to clean). If using fresh broccoli, add 1/4 cup of water, cover, and steam until tender-crisp, about 3-5 minutes. If using frozen, cook according to package directions, then drain any excess water. Remove the broccoli and set aside with the chicken.
⏱️ 5 min - 4
Reduce the heat to medium. Add butter to the skillet and let it melt. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min - 5
Gradually whisk in the chicken broth, then slowly whisk in the milk. Continue whisking until the sauce thickens and comes to a simmer, about 3-5 minutes. Stir in 1 cup of grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional red pepper flakes. Cook until the cheese is melted and the sauce is smooth.
⏱️ 5 min - 6
Add the cooked pasta, chicken, and broccoli back into the skillet with the creamy sauce. Toss everything together until well combined and heated through. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min