Name: Creamy Chicken Broccoli Pasta
Ingredients: Pasta (1 pound): Choose your favorite pasta shape! Penne, fusilli, farfalle, or rotini work especially well as their ridges and shapes hold the creamy sauce beautifully. You can also opt for fettuccine or linguine for a longer strand pasta experience.; Chicken Breast (1.5 pounds): Boneless, skinless chicken breasts are ideal. They cook quickly and are lean and versatile, providing a good source of protein. You can also use chicken thighs for a richer flavor if preferred, just ensure they are boneless and skinless.; Broccoli Florets (1 large head): Fresh broccoli florets are best for their texture and flavor. Cut them into bite-sized pieces, ensuring they are roughly the same size for even cooking. Frozen broccoli florets can be used in a pinch, but thaw and drain them well before adding to the recipe to avoid excess water.; Heavy Cream (1.5 cups): Heavy cream is the key to the luscious, creamy sauce. It provides richness and body that other dairy products might not achieve. For a slightly lighter option, you can use half-and-half, but the sauce will be less thick and rich.; Chicken Broth (1 cup): Low-sodium chicken broth adds depth of flavor and helps to create the sauce. It also aids in cooking the pasta and broccoli together in the sauce. Vegetable broth can be used as a substitute for a vegetarian version (omit chicken).; Parmesan Cheese (1 cup, grated): Freshly grated Parmesan cheese is essential for its salty, nutty flavor and its ability to melt beautifully into the sauce. Pre-grated Parmesan can be used, but freshly grated will always offer superior flavor and texture.; Garlic (4 cloves): Fresh garlic cloves, minced, are crucial for adding aromatic depth to the sauce. Garlic powder can be used as a substitute in a pinch, but fresh garlic provides a much more robust and nuanced flavor.; Onion (1 medium): A yellow or white onion, finely diced, forms the aromatic base of the sauce. It adds sweetness and complexity as it cooks down. Shallots can also be used for a milder, more delicate onion flavor.; Olive Oil (2 tablespoons): Extra virgin olive oil is used for sautéing the chicken, onion, and garlic. It adds a fruity flavor and healthy fats. You can substitute with other cooking oils like avocado oil or canola oil if needed.; Butter (2 tablespoons): Butter adds richness and flavor to the sauce, contributing to its creamy texture. Salted or unsalted butter can be used; adjust seasoning accordingly.; All-Purpose Flour (2 tablespoons): Flour acts as a thickening agent for the sauce, helping to create a creamy consistency. Ensure it’s cooked properly to avoid a floury taste. For a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch (use 1 tablespoon cornstarch mixed with a little cold broth).; Dried Italian Seasoning (1 teaspoon): Italian seasoning is a blend of herbs that adds a classic Italian flavor profile to the dish. It typically includes oregano, basil, rosemary, thyme, and marjoram. You can also use a combination of individual dried herbs if you don’t have Italian seasoning.; Salt and Black Pepper: To taste. Essential for seasoning the chicken, sauce, and overall dish. Freshly ground black pepper is recommended for its bolder flavor.; Red Pepper Flakes (Optional): A pinch of red pepper flakes adds a subtle kick of heat to the dish, balancing the richness of the cream. Omit if you prefer a milder flavor.; Fresh Parsley (Optional, for garnish): Fresh parsley, chopped, adds a pop of color and freshness as a garnish. It brightens up the dish and adds a subtle herbal note.

Ingredients

Pasta (1 pound): Choose your favorite pasta shape! Penne, fusilli, farfalle, or rotini work especially well as their ridges and shapes hold the creamy sauce beautifully. You can also opt for fettuccine or linguine for a longer strand pasta experience.
Chicken Breast (1.5 pounds): Boneless, skinless chicken breasts are ideal. They cook quickly and are lean and versatile, providing a good source of protein. You can also use chicken thighs for a richer flavor if preferred, just ensure they are boneless and skinless.
Broccoli Florets (1 large head): Fresh broccoli florets are best for their texture and flavor. Cut them into bite-sized pieces, ensuring they are roughly the same size for even cooking. Frozen broccoli florets can be used in a pinch, but thaw and drain them well before adding to the recipe to avoid excess water.
Heavy Cream (1.5 cups): Heavy cream is the key to the luscious, creamy sauce. It provides richness and body that other dairy products might not achieve. For a slightly lighter option, you can use half-and-half, but the sauce will be less thick and rich.
Chicken Broth (1 cup): Low-sodium chicken broth adds depth of flavor and helps to create the sauce. It also aids in cooking the pasta and broccoli together in the sauce. Vegetable broth can be used as a substitute for a vegetarian version (omit chicken).
Parmesan Cheese (1 cup, grated): Freshly grated Parmesan cheese is essential for its salty, nutty flavor and its ability to melt beautifully into the sauce. Pre-grated Parmesan can be used, but freshly grated will always offer superior flavor and texture.
Garlic (4 cloves): Fresh garlic cloves, minced, are crucial for adding aromatic depth to the sauce. Garlic powder can be used as a substitute in a pinch, but fresh garlic provides a much more robust and nuanced flavor.
Onion (1 medium): A yellow or white onion, finely diced, forms the aromatic base of the sauce. It adds sweetness and complexity as it cooks down. Shallots can also be used for a milder, more delicate onion flavor.
Olive Oil (2 tablespoons): Extra virgin olive oil is used for sautéing the chicken, onion, and garlic. It adds a fruity flavor and healthy fats. You can substitute with other cooking oils like avocado oil or canola oil if needed.
Butter (2 tablespoons): Butter adds richness and flavor to the sauce, contributing to its creamy texture. Salted or unsalted butter can be used; adjust seasoning accordingly.
All-Purpose Flour (2 tablespoons): Flour acts as a thickening agent for the sauce, helping to create a creamy consistency. Ensure it’s cooked properly to avoid a floury taste. For a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch (use 1 tablespoon cornstarch mixed with a little cold broth).
Dried Italian Seasoning (1 teaspoon): Italian seasoning is a blend of herbs that adds a classic Italian flavor profile to the dish. It typically includes oregano, basil, rosemary, thyme, and marjoram. You can also use a combination of individual dried herbs if you don’t have Italian seasoning.
Salt and Black Pepper: To taste. Essential for seasoning the chicken, sauce, and overall dish. Freshly ground black pepper is recommended for its bolder flavor.
Red Pepper Flakes (Optional): A pinch of red pepper flakes adds a subtle kick of heat to the dish, balancing the richness of the cream. Omit if you prefer a milder flavor.
Fresh Parsley (Optional, for garnish): Fresh parsley, chopped, adds a pop of color and freshness as a garnish. It brightens up the dish and adds a subtle herbal note.

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian – the pasta should be cooked through but still have a slight firmness to it. Drain the pasta, reserving about 1 cup of pasta water. Set aside. The pasta water is starchy and will help to further thicken and emulsify the sauce later.
Prepare the Chicken: While the pasta is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces or thin strips. Season the chicken generously with salt, black pepper, and half of the Italian seasoning (about ½ teaspoon).
Sauté the Chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Make sure not to overcrowd the pan; cook in batches if necessary to ensure even browning. Remove the cooked chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, melt butter over medium heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Fragrant garlic is key; burnt garlic will become bitter.
Make the Cream Sauce Base: Sprinkle the flour over the onion and garlic in the skillet. Cook, stirring constantly, for about 1 minute. This cooks out the raw flour taste and helps to create a smooth sauce base. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet (this adds extra flavor). Continue whisking until the sauce is smooth and starts to thicken slightly.
Add Cream and Parmesan: Pour in the heavy cream and bring the sauce to a gentle simmer. Reduce heat to low and simmer for 2-3 minutes, allowing the sauce to thicken further. Stir in the grated Parmesan cheese and the remaining Italian seasoning (½ teaspoon). Stir until the cheese is melted and the sauce is creamy and smooth. Season the sauce with salt, black pepper, and red pepper flakes (if using) to taste. Be mindful of the saltiness of the Parmesan cheese when seasoning.
Add Broccoli and Chicken: Add the broccoli florets to the creamy sauce. Cook for 5-7 minutes, or until the broccoli is tender-crisp. You want the broccoli to be cooked through but still retain a slight bite; avoid overcooking it to mushiness. Add the cooked chicken back to the skillet with the broccoli and sauce.
Combine with Pasta: Add the drained pasta to the skillet with the creamy chicken and broccoli sauce. Toss everything together to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. The pasta water helps to create a silky, emulsified sauce that clings beautifully to the pasta.
Serve: Serve the Creamy Chicken Broccoli Pasta immediately, garnished with fresh chopped parsley, if desired. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 650
Protein: 40g