Ingredients
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12 oz pasta (penne, fettuccine, or your favorite)
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2 tablespoons olive oil
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2 boneless, skinless chicken breasts, diced
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Salt and pepper, to taste
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3 cups broccoli florets
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3 cloves garlic, minced
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2 tablespoons butter
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1 tablespoon all-purpose flour
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1 cup chicken broth
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/2 teaspoon Italian seasoning
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Red pepper flakes (optional, for heat)
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Add broccoli florets during the last 2–3 minutes of cooking. Drain and set aside. -
Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Season diced chicken with salt and pepper.
Add chicken to the skillet and sauté until golden and fully cooked, about 5–6 minutes. Remove and set aside. -
Make the Sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and heavy cream. Simmer until slightly thickened, about 4–5 minutes. -
Finish the Sauce:
Stir in Parmesan cheese and Italian seasoning. Add red pepper flakes if desired. Taste and adjust seasoning with salt and pepper. -
Combine:
Return cooked chicken and drained pasta with broccoli to the skillet. Toss everything together until well coated in the creamy sauce. Heat through for 2–3 minutes.
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Serve:
Garnish with fresh parsley and extra Parmesan if desired. Serve hot with garlic bread or a side salad.