Creamy Chicken and Broccoli Pasta
A rich and satisfying pasta dish with tender chicken, crisp broccoli, and a luscious garlic-Parmesan cream sauce—perfect for a weeknight dinner that feels special.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon or Tongs
Ingredients
Main Ingredients
- 12 oz rigatoni or pasta of choice
- 2 tbsp olive oil
- 2 chicken breasts cubed
- 2 cups broccoli florets
- 4 cloves garlic minced
- 1.5 cups heavy cream
- 0.5 cup Parmesan cheese grated
- 0.5 cup chicken broth
- 1 tsp Italian seasoning
- salt and pepper to taste
- fresh parsley chopped, optional garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli. Drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium-high heat. Add cubed chicken and season with salt, pepper, and Italian seasoning. Cook for 6–8 minutes until golden and fully cooked. Remove and set aside.
- Step 3: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Step 4: Lower heat to medium. Add chicken broth and heavy cream. Stir and simmer for 3–4 minutes until slightly thickened.
- Step 5: Stir in grated Parmesan cheese. Continue cooking until sauce is creamy and smooth.
- Step 6: Return pasta, broccoli, and chicken to the skillet. Toss to coat everything evenly in the sauce. Adjust seasoning if needed.
- Step 7: Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
Use pre-cooked or rotisserie chicken for an even quicker meal. Swap heavy cream for half-and-half to lighten the dish. Add red pepper flakes for a spicy kick.
Nutrition
Calories: 540kcal