Creamy Chicken Broccoli Pasta

Servings: 4 · Prep: 15 min · Cook: 35 min · Total: 50 min

Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 12 oz penne pasta
• 4 cups broccoli florets
• 1 cup heavy cream
• 1 cup Parmesan cheese
• 1 tablespoon olive oil
• 2 teaspoons garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Equipment

Measuring Cups; Measuring Spoons; Cutting Board; Large pot; Large skillet; Colander; Chef’s knife; Instant-read thermometer; Wooden spoon; measuring cups; measuring spoons; cutting board; large pot; large skillet; colander; chef’s knife; instant-read thermometer; wooden spoon

Steps

1. Prep ingredients. Prepare vegetables before cutting raw chicken, then wash hands and clean the board and knife before handling ready-to-eat food. Use a 6-quart pasta pot and deep 5-quart sauté pan. Cut broccoli into bite-size florets, prepare garlic and Parmesan and cut chicken into 1-inch pieces.
   • 4 cups broccoli
   • 2 teaspoons garlic — minced
   • 1 cup parmesan cheese — grated
   • 1 1/4 pounds chicken breast — cut into 1-inch pieces

   Wash hands, the cutting board, and the knife after handling raw chicken to prevent cross-contamination.

   Keep the knife blade angled away from your fingers while cutting chicken.

2. Boil pasta and broccoli. Cook penne to its package al dente timing, adding broccoli for the final 3 minutes. Use boiling water with half the salt. Check pasta is tender with slight bite and broccoli tender; reserve cooking water before draining.
   • 1/2 teaspoon Salt
   • 12 ounces penne pasta
   • 4 cups broccoli

   Use care when draining the hot pasta and broccoli to avoid steam burns.

3. Cook the chicken. Cook chicken in a single layer until the largest pieces reach 165°F at the center, starting to check after 6–8 minutes. Use the oil over medium-high heat with remaining salt, pepper and Italian seasoning; turn pieces and continue as needed.
   • 1 tablespoon olive oil
   • 1 1/4 pounds chicken breast — cut into 1-inch pieces
   • 1/2 teaspoon Salt
   • 1/2 teaspoon Black Pepper
   • 1 teaspoon italian seasoning

   Use caution with hot oil to avoid splatter burns.

   Cook chicken to an internal temperature of 165°F.

4. Add garlic. Reduce heat to medium and stir in garlic until fragrant, about 30 seconds.
   • 2 teaspoons garlic — minced
5. Simmer the cream sauce. Simmer the cream gently until slightly thickened, about 2–3 minutes. Scrape browned bits from the pan and avoid a rolling boil.
   • 1 cup heavy cream

   Keep the cream at a gentle simmer to reduce scorching and splattering.

6. Finish the pasta. Melt Parmesan over low heat, then toss in pasta and broccoli until tender and coated, about 1–2 minutes. Loosen with reserved cooking water a little at a time and keep below a boil.
   • 1 cup parmesan cheese — grated
   • 12 ounces penne pasta
   • 4 cups broccoli
7. Serve. Serve hot, sharing the entire batch evenly. The measured salt and pepper are already included; taste before optional extra seasoning.

https://plumtally.com/recipes/creamy-chicken-broccoli-pasta-rw2cwzf8ztft