Description
Creamy, cheesy pasta loaded with tender chicken and broccoli? This 30-minute dinner has rescued more weeknights than I can count!
Ingredients
Scale
- 12 oz (340g) penne pasta
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups (280g) fresh broccoli florets, cut into bite-sized pieces
- 3 tablespoons (42g) unsalted butter
- 4 cloves garlic, minced (about 1½ tablespoons)
- 2 tablespoons all-purpose flour
- 2 cups (480ml) whole milk
- 1 cup (240ml) chicken broth
- 1 cup (100g) freshly grated Parmesan cheese
- ½ cup (120ml) heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook penne for 2 minutes less than package directions.
- Add broccoli florets to the pasta during the final 2 minutes of cooking. Reserve 1 cup pasta water, then drain pasta and broccoli together.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 4-5 minutes until golden and cooked through. Remove to a plate.
- In the same skillet, reduce heat to medium and add butter. Once melted, add garlic and sauté for 30 seconds until fragrant.
- Sprinkle flour over the butter-garlic mixture and whisk constantly for 1-2 minutes to form a smooth paste.
- Gradually pour in chicken broth while whisking continuously, followed by the milk. Simmer for 3-4 minutes until sauce begins to thicken.
- Reduce heat to low and stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Allow cheese to melt completely.
- Return the chicken to the skillet, then add the drained pasta and broccoli. Gently fold everything together until well coated with sauce.
- If needed, add splashes of reserved pasta water to reach desired consistency. Taste and adjust seasoning with salt and pepper.
- Let rest for 2-3 minutes before serving. Garnish with additional Parmesan if desired.