Easy Chicken and Broccoli Pasta Recipe (Creamy and Cheesy)
If you're looking for a deliciously comforting meal to whip up on busy weeknights, look no further than my easy recipe for Easy Chicken and Broccoli Pasta. This family favorite combines tender chicken, fresh broccoli, and al dente pasta enveloped in a delicious cream sauce that will have everyone reaching for seconds.
Servings: 6 servings
Calories: 569kcal
Ingredients
- 3 cups penne pasta, uncooked
- 3 cups broccoli florets, fresh or frozen
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 medium onion, chopped
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup chicken stock can substitute chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Optional: a pinch of red pepper flakes for a bit of heat
Instructions
- Cook the pasta according to package instructions until al dente. Add the broccoli florets to the boiling water about 3 minutes before the pasta is done. Drain in a colander and set aside. (Reserve a cup of the cooking water before draining the cooked pasta. This starchy water can be used if needed to thin out the sauce if it becomes too thick and will help thin out the sauce on leftovers.)
- Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces when the oil is hot and season with garlic powder, salt, pepper, and Italian seasoning. Cook the chicken for 2-3 minutes on each side or until cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, if needed, add a little more olive oil. Sauté the chopped onion for 5-7 minutes or until the onion is translucent.
- Add the softened cream cheese to the skillet. Stir continuously until the cream cheese melts and combines with the onion.
- Gradually pour in the chicken broth, stirring constantly to create a smooth mixture.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for a few minutes until it begins to thicken.
- Add the grated Parmesan cheese to the sauce, stirring until the cheese melts and the sauce is smooth.
- Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything together until well coated in the sauce.
- Taste and adjust seasoning with additional salt, pepper, and red pepper flakes if desired.
- Serve immediately, garnished with extra Parmesan cheese if you like.
Notes
Prep all the recipe ingredients and measure the seasonings before cooking. This will streamline the cooking process and prevent any last-minute scrambling.
Ensure that the chicken is cooked through before adding it to the pasta. Use a meat thermometer to check for an internal temperature of 165°F
Nutrition
Calories: 569kcal | Carbohydrates: 52g | Protein: 23g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 724mg | Potassium: 568mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1212IU | Vitamin C: 43mg | Calcium: 165mg | Iron: 2mg