Chicken and Broccoli Pasta
Chicken and broccoli pasta is an easy dinner recipe made with chicken breast, broccoli, pasta, and a creamy garlic parmesan sauce.
Servings 6
Calories 538kcal
Ingredients
- 1½ tablespoon Olive Oil
- 1 pound Chicken Breast boneless, skinless – cut into roughly 1 inch pieces
- 1 teaspoon Salt plus 2 tablespoons for the pasta water (we used kosher salt)
- 4 tablespoons Butter
- 2-3 Garlic Cloves minced
- 3½ tablespoons Flour all purpose
- 3 cups Whole Milk warmed
- ½ cup Parmesan Cheese grated, plus extra for serving
- ¼ teaspoon Black Pepper
- 12 ounces Rotelle or Rotini Pasta cooked to package directions for al dente
- 12 ounces Broccoli fresh or frozen
- Crushed Red Pepper for serving if desired
Instructions
- Season the chicken with 1 teaspoon of salt.
- Start a large pot of water so the water will be boiling when it’s time to cook the pasta.
- Par-cook the broccoli – whether using fresh steam-in-the-bag or frozen, use the package directions but use only about half the suggested cooking time. Make sure to open the package to release the steam and/or drain any liquid. Cut any large broccoli florets into smaller, bite sized pieces.
Cook the chicken
- Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Arrange so they’re in a single layer. Cook, without disturbing for 2½ - 3 minutes. Stir and turn each piece and continue cooking for another 2-3 minutes until the chicken is browned on both sides.
Make the sauce
- Add the butter to the chicken. When the butter is melted, add the garlic. Cook for 1 minute, stirring frequently.
- Add the flour to the skillet and stir to combine well. Cook the flour for 2½ - 3 minutes. Stir frequently, almost constantly.
- Slowly add the warm milk while stirring constantly until the sauce is smooth. When it comes to a simmer, lower the heat to low, cover the skillet and cook for 10 minutes, stirring occasionally. Keep the sauce at a gentle simmer, raise or lower heat as needed.
- While the sauce cooks make the pasta. Cook to package directions for al-dente. Remember to salt the water. Before draining the pasta, reserve about a cup of the cooking water.
Finish the chicken and broccoli pasta
- Add the parmesan cheese and black pepper to the sauce. Stir well until the ingredients are incorporated. Taste the sauce and add salt if needed. As a reference we added ¾ teaspoon to ours.
- Finally, add the pasta and broccoli to the creamy sauce, stir well. Cover the skillet and cook for 2-5 minutes or until the broccoli is the desired tenderness.
- If the sauce is too thick, add some of the reserved pasta cooking water, a tablespoon or two at a time until the desired consistency is reached, stir well.
- Serve with extra parmesan cheese and crushed red pepper, if desired.
Nutrition
Serving: 1.5cups | Calories: 538kcal | Carbohydrates: 56g | Protein: 32g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 1041mg | Potassium: 754mg | Fiber: 3g | Sugar: 9g | Vitamin A: 872IU | Vitamin C: 52mg | Calcium: 283mg | Iron: 2mg