Creamy Garlic Chicken Pasta with Broccoli
A comforting, creamy one-pan pasta dish featuring tender chicken, garlic, and fresh broccoli. Perfect for cozy evenings and busy weeknights alike.
Ingredients
- 250 g pasta penne, fusilli, or your favorite kind
- 2 chicken breasts, sliced thinly
- 5 cloves garlic, finely minced
- 1 ½ cups fresh broccoli florets
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 ½ cups cooking cream
- salt and pepper to taste
- ½ cup grated parmesan cheese optional but highly recommended
- ½ teaspoon dried basil or thyme or both
- ½ cup pasta water reserved from cooking
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve ½ cup of pasta water, then drain and set pasta aside.
- Heat olive oil in a large pan over medium heat. Add sliced chicken, season with salt, pepper, and dried herbs. Cook for 6–8 minutes until golden and cooked through. Remove from pan and set aside.
- Blanch or steam broccoli for 2–3 minutes until bright green and slightly firm. Drain and set aside.
- In the same pan used for chicken, melt butter. Add minced garlic and sauté gently for 1–2 minutes until fragrant and golden (not browned).
- Pour in cooking cream and bring to a light simmer. Add reserved pasta water gradually to reach desired sauce consistency. Stir in parmesan and herbs, and simmer for 2–3 minutes.
- Return chicken and broccoli to the pan, followed by cooked pasta. Toss gently to coat everything evenly with the sauce.
- Taste and adjust seasoning. Add more pasta water if sauce thickens too much. Serve warm with extra parmesan or herbs if desired.
Notes
Serve in shallow bowls to catch every bit of the creamy sauce. Top with fresh herbs or red pepper flakes for extra flavor. Pairs well with salad or warm bread. Store leftovers in the fridge for up to 3 days and reheat with a splash of water or milk. Avoid freezing as cream sauces may separate.