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Chicken and Broccoli Pasta Recipe

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4.2 from 14 reviews

This Chicken and Broccoli Pasta is a comforting and creamy dish featuring tender penne pasta, fresh broccoli florets, and juicy diced chicken breasts all tossed in a rich parmesan cheese sauce. Perfect for a satisfying weeknight dinner, it combines simple ingredients with classic flavors for an easy yet delicious meal.

Ingredients

Pasta and Vegetables

  • 8 ounces penne pasta
  • 2 cups broccoli, cut into small florets

Sauce and Seasoning

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup grated parmesan cheese

Protein

  • 2 chicken breasts, cooked and cut into small cubes

Instructions

  1. Bring Water to Boil: Fill a large pot with salted water and bring it to a rolling boil to prepare for cooking the pasta and broccoli.
  2. Cook Pasta and Broccoli: Add the penne pasta to the boiling water and cook according to package instructions until al dente. Five minutes before the pasta finishes cooking, add the broccoli florets to the pot to cook alongside the pasta.
  3. Drain Ingredients: Once cooked, drain the pasta and broccoli using a colander and set them aside to prepare the sauce.
  4. Heat Olive Oil: Place a large pot over medium heat and heat the olive oil to begin building the sauce base.
  5. Sauté Onions: Add the diced onion to the pot and cook for 2-3 minutes until softened and translucent.
  6. Add Garlic and Seasonings: Stir in the minced garlic, salt, and black pepper, cooking for another minute until fragrant.
  7. Add Flour: Sprinkle the all-purpose flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
  8. Add Milk: Slowly whisk in the whole milk, ensuring a smooth consistency without lumps to create the creamy sauce base.
  9. Thicken Sauce: Continue cooking the sauce for 2-3 minutes, stirring often until it thickens sufficiently to coat the back of a spoon.
  10. Incorporate Parmesan: Stir in the grated parmesan cheese until fully melted and the sauce is smooth and creamy.
  11. Combine Pasta, Broccoli & Chicken: Add the cooked penne pasta, broccoli florets, and diced chicken breasts into the pot with the parmesan sauce.
  12. Toss and Heat Through: Stir everything together to evenly coat pasta and broccoli with the sauce, cooking for an additional 2-3 minutes to heat through.
  13. Serve: Transfer the Chicken and Broccoli Pasta to a serving bowl.
  14. Garnish: Add extra grated parmesan cheese on top if desired for added flavor and presentation.
  15. Season and Enjoy: Adjust seasoning to taste and serve hot.

Notes

  • Use freshly grated parmesan cheese for best melting and flavor results.
  • To prepare chicken breasts, you can grill, bake, or pan-cook them before dicing.
  • For a lighter version, substitute whole milk with low-fat milk or a milk alternative.
  • If you prefer a spicier dish, add crushed red pepper flakes when sautéing garlic.
  • Make sure not to overcook the broccoli to retain some crunch and vibrant color.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/chicken-and-broccoli-pasta-recipe/