Creamy Chicken Broccoli Pasta Recipe

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Introduction:

Creamy Chicken Broccoli Pasta is the kind of cozy, satisfying dish that brings everyone to the table. With tender chunks of chicken, vibrant broccoli florets, and a rich, cheesy sauce that clings to every strand of pasta, this dish delivers on flavor, texture, and comfort. It’s a perfect one-pot meal that combines protein, veggies, and carbs — ideal for family dinners, quick meal preps, or when you need something delicious in under 30 minutes.

Origin:

This dish is a modern fusion of Italian pasta tradition and American-style comfort food, particularly popular in home kitchens and casual restaurants. It’s inspired by the Italian practice of incorporating seasonal vegetables into pasta dishes and enhanced with the creamy, cheesy sauces beloved in Western cuisine. The result? A crowd-pleaser that feels gourmet but is incredibly easy to make.

Ingredients (Serves 4):

🧄 For the Pasta:

  • 8 oz (225g) penne, fettuccine, or any pasta of choice
  • 2 tablespoons olive oil or butter
  • 2 chicken breasts (boneless & skinless), diced
  • 2 cups broccoli florets
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • ½ teaspoon Italian seasoning or thyme (optional)

🥛 For the Cream Sauce:

  • 2 tablespoons all-purpose flour
  • 1½ cups milk (whole or 2%)
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella or cheddar (optional for extra creaminess)
  • ¼ cup heavy cream or more milk (optional for richer sauce)

Optional Add-Ins:

  • A pinch of red pepper flakes for heat
  • Lemon zest or a squeeze of lemon for brightness
  • A handful of baby spinach or peas for color and nutrition
  • Use whole-wheat or gluten-free pasta for dietary preferences
  • Substitute chicken with shrimp or tofu for variety

Instructions:

Step 1 – Cook the Pasta and Broccoli:

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions. In the last 2–3 minutes, add broccoli florets to the boiling pasta water.
  3. Drain and set aside, reserving ½ cup of pasta water.

Step 2 – Cook the Chicken:

  1. In a large skillet or sauté pan, heat olive oil over medium heat.
  2. Add diced chicken, season with salt, pepper, and Italian seasoning.
  3. Cook until browned and fully cooked through (6–8 minutes). Remove and set aside.

Step 3 – Make the Cream Sauce:

  1. In the same pan, add a little more oil or butter if needed. Add garlic and sauté for 30 seconds.
  2. Stir in flour and cook for 1 minute to form a roux.
  3. Slowly whisk in milk and chicken broth, stirring constantly until smooth and slightly thickened (about 3–4 minutes).
  4. Add cheeses and stir until melted and creamy. Stir in the heavy cream or more milk for a silkier finish.

Step 4 – Combine and Serve:

  1. Return cooked chicken to the pan.
  2. Add drained pasta and broccoli.
  3. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
  4. Adjust salt and pepper to taste.

Tips for Success:

  • Don’t overcook the broccoli — it should be bright green and tender-crisp.
  • Use freshly grated Parmesan for best melt and flavor.
  • If sauce is too thick, add a splash of pasta water to reach your desired consistency.
  • Cook pasta al dente so it holds up well when tossed in the sauce.

Serving Recommendations:

  • Garnish with:
    • Fresh parsley or basil
    • A sprinkle of chili flakes or lemon zest
    • Extra Parmesan for richness
  • Serve with:
    • Garlic bread or crusty rolls
    • A simple green salad with vinaigrette
    • Iced tea or white wine for a dinner upgrade

Nutrition (Per Serving – Approximate):

  • Calories: 520
  • Protein: 35g
  • Fat: 22g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 420mg

Note: Values will vary based on type of milk, cheese, and pasta used.

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