Chicken And Broccoli Pasta combines saucy pasta shells with tender broccoli and seasoned chicken in the quickest garlic-butter Alfredo sauce. Sprinkle on some Parmesan and be prepared to have a new pasta addiction!
PREP: Chop fresh broccoli into small florets. If using frozen, let it stand out for a few minutes and then give it a quick coarse chop. Measure and set aside.Cut chicken breasts in half widthwise to get 4 pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound (don't flatten chicken, we just want all the pieces fairly even in width). Season both sides with salt, pepper, and Italian seasoning. (I add about 1/4 teaspoon of each seasoning to one side, flip and add another 1/4 teaspoon of each seasoning to the other side.)
PASTA AND BROCCOLI: Set a large colander in the sink with a glass mug in the center of the colander (so you don't forget to grab some pasta water before draining!). Bring a large pot of water to a boil. Generously salt the water (I add 2 teaspoons salt) and then cook the pasta according to package instructions-- minus 1 minute from what the package indicates. Two minutes before draining time, add in the broccoli florets. Right before draining, use the glass mug to remove a big scoop of pasta water (set aside for now) and then drain the pasta. Don't rinse under cool water.
COOK CHICKEN: Meanwhile, add 2 tablespoons butter to a large heavy bottom skillet and heat to high heat. Once melted, add in the chicken in one layer. Cook for about 2-3 minutes per side or until cooked through (registers 160 degrees/juices run clear) and remove to a plate. Tent with foil and set aside for now.
GARLIC BUTTER SAUCE: Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Once melted, add garlic. Cook, until golden, stirring constantly, about 30 seconds. Pour in 1/2 cup of chicken broth; it should sizzle and boil. Scrape up any browned bits off the bottom of the pan. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup. Stir.
ALFREDO: Stir in the heavy cream, Parmesan cheese, remaining 1 teaspoon Italian seasoning, garlic powder, onion powder, and dried thyme. Simmer, over medium-heat, stirring occasionally for 3-5 minutes or until it thickens up and slightly reduces. The sauce shouldn't boil-- reduce heat/stir more frequently if needed. Meanwhile, dice up the chicken.
TOSS: Add the pasta, broccoli, and reserved diced chicken along with any juices left behind on the plate. Use tongs to toss ingredients into the cream sauce until the sauce thickens, nicely coating the pasta, (1-2 mins). If needed (sauce is too thick), slowly add in that set-aside pasta water. Taste and adjust adding more salt/pepper to taste.
SERVE: Serve immediately. Top individual plates with a touch more Parmesan if desired, and fresh parsley. Enjoy immediately! Pasta is best enjoyed right after being tossed!
Notes
Note 1: Parmesan Cheese: Grab a block of Parmesan and grate it on the small holes of a grater. Alternatively use finely grated Parmesan cheese. Parmesan from the can will be too salty and won't melt into the sauce nicely.