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Creamy Chicken Broccoli Pasta

A comforting dish of pasta enveloped in a creamy sauce, filled with tender chicken and vibrant broccoli.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (penne or fettuccine)
  • 1 lb chicken breast, diced Make sure the chicken is halal-certified.
  • 2 cups broccoli florets Be careful not to overcook.
  • 1 cup heavy cream Can substitute with half-and-half or Greek yogurt for a lighter version.
  • 1 cup grated Parmesan cheese For serving.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Red pepper flakes (optional) For added spice.

Method
 

Preparation
  1. Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until it’s al dente. Reserve ½ cup of pasta water before draining.
  2. In a large skillet, heat the olive oil over medium heat. Add diced chicken, seasoning it with salt and pepper. Sauté the chicken for about 5-7 minutes until it’s golden brown and cooked through.
  3. Toss in the broccoli florets and minced garlic, cooking for an additional 3-4 minutes until the broccoli is tender yet vibrant.
  4. Pour in the heavy cream and mix in the grated Parmesan cheese, stirring until combined. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
  5. Add the drained pasta into the skillet, tossing everything together. Adjust seasoning with more salt, pepper, or red pepper flakes if desired.
  6. Dish out the pasta into bowls and top with freshly grated Parmesan cheese.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for around 3-4 days. Reheat in a non-stick skillet or microwave with a splash of water or extra cream to retain the creamy texture.