Creamy Chicken and Broccoli Farfalle
Creamy Chicken and Broccoli Farfalle
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Broccoli
- 12 ounces farfalle pasta
- 1 tablespoon salt, for pasta water
- 3 cups broccoli florets, small
For the Creamy Sauce
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. During the last 3 to 4 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and broccoli well and set aside.
⏱️ 12 min
- 2
While the pasta is cooking, pat the chicken pieces dry with paper towels. Season them evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5 to 7 minutes, flipping occasionally, until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 3
Reduce the heat to medium. If needed, add another tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Continue to simmer for 3 to 5 minutes, stirring occasionally, until the sauce has slightly thickened.
⏱️ 7 min
- 4
Add the cooked chicken, drained farfalle pasta, and broccoli florets to the creamy sauce in the skillet. Toss gently to ensure everything is evenly coated. If the sauce appears too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 5
Serve the creamy chicken and broccoli farfalle immediately. Garnish each serving with fresh chopped parsley and additional grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Broccoli Farfalle
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Broccoli
- 12 ounces farfalle pasta
- 1 tablespoon salt, for pasta water
- 3 cups broccoli florets, small
For the Creamy Sauce
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. During the last 3 to 4 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and broccoli well and set aside.
⏱️ 12 min - 2
While the pasta is cooking, pat the chicken pieces dry with paper towels. Season them evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5 to 7 minutes, flipping occasionally, until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 8 min - 3
Reduce the heat to medium. If needed, add another tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Continue to simmer for 3 to 5 minutes, stirring occasionally, until the sauce has slightly thickened.
⏱️ 7 min - 4
Add the cooked chicken, drained farfalle pasta, and broccoli florets to the creamy sauce in the skillet. Toss gently to ensure everything is evenly coated. If the sauce appears too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 5
Serve the creamy chicken and broccoli farfalle immediately. Garnish each serving with fresh chopped parsley and additional grated Parmesan cheese, if desired.