Chicken and Broccoli Pasta
With pasta shells, tender broccoli, and seasoned chicken in a quick garlic-butter Alfredo sauce, this Chicken and Broccoli Pasta is sure to be a favorite.
Servings: 4 servings
Cost: $9.29
Equipment
Ingredients
- 3 cups medium shells pasta uncooked
- 4 cups chopped broccoli
- 2 medium chicken breasts
- 2-1/4 teaspoons salt divided
- 1/2 teaspoon pepper
- 1-1/2 teaspoons Italian seasoning divided
- 3 tablespoons unsalted butter divided
- 1 tablespoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme optional
- 1 cup reduced-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese see note 1
- Fresh parsley optional
Instructions
- Chop fresh broccoli into small florets. If using frozen broccoli, let it stand out for a few minute, then give it a quick coarse chop. Measure and set aside. Cut chicken breasts in half widthwise to make 4 thinner filets. Use a meat mallet or similar implement 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 1/4 teaspoon of salt, pepper, and Italian seasoning.
- Place a large colander in the sink with a glass mug in the center to remind you to collect some pasta water before draining. Bring a large pot of water to boil and generously salt it, using about 2 teaspoons. Cook the pasta according to the package instructions, reducing the cook time by 1 minute. Two minutes before the pasta is done, add the broccoli florets. Just before draining, use the glass mug to scoop out a cup of pasta water and set it aside, then drain the pasta without rinsing.
- Add 2 tablespoons butter to a large pan and place on high heat. Once melted, add the chicken in one layer. Cook chicken until it’s 160°F all the way through and the juices run clear, about 2–3 minutes. Remove to a plate. Tent with foil and set aside for now.
- Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. 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.
- Stir in the heavy cream, Parmesan cheese, the remaining 1 teaspoon of Italian seasoning, garlic powder, onion powder, and dried thyme. Simmer over medium heat, stirring occasionally, for 3–5 minutes or until the sauce thickens and slightly reduces. Avoid boiling; reduce the heat and stir more frequently if necessary. Dice the chicken.
- Add the pasta, broccoli, and reserved diced chicken along with any juices from the plate. Use tongs to toss everything in the cream sauce for 1–2 minutes until the sauce thickens and coats the pasta. If the sauce is too thick, gradually add the reserved pasta water. Taste and adjust with more salt and pepper as needed.
- 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: 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.
Storage: Store the dish in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 606kcal | Carbohydrates: 57.2g | Protein: 34.3g | Fat: 27.1g | Cholesterol: 117.2mg | Sodium: 346.9mg | Fiber: 4.7g | Sugar: 4.4g