Creamy Chicken Broccoli Pasta

Ingredients

• 1.25 Pound boneless skinless chicken breasts, cut into 1-inch pieces - 1 1/4 (pounds), Cut into 1-inch pieces.
• 12 Ounce penne pasta - 12 (ounces)
• 4 Cup broccoli florets - 4 (cups)
• 1 Cup heavy cream - 1 (cup)
• 1 Cup Parmesan cheese, grated - 1 (cup), grated
• 1 Tablespoon olive oil - 1 (tablespoon)
• 2 Teaspoon garlic, minced - 2 (teaspoons), minced
• 1 Teaspoon Italian seasoning - 1 (teaspoon)
• 1 Teaspoon salt - 1 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prep ingredients

   1. *Cut the chicken* into 1-inch pieces if needed, *mince the garlic*, and *grate the Parmesan cheese* before cooking.

2. Boil pasta and broccoli

   2. Bring a large pot of salted water to a boil, add the *penne pasta*, and cook until *almost tender*, about 8 minutes. Add the *broccoli florets* during the last 3 minutes, then reserve 1/2 cup pasta water and drain.

3. Cook the chicken

   3. While the pasta cooks, heat the *olive oil* in a large skillet over medium-high heat. Add the *chicken pieces*, salt, pepper, and Italian seasoning, then cook for 6 to 8 minutes until *golden outside* and *165°F inside*.

4. Add garlic

   4. Reduce heat to medium, add the *minced garlic*, and cook for *30 seconds* until fragrant.

5. Simmer the cream sauce

   5. Pour in the *heavy cream* and simmer gently for 2 to 3 minutes, scraping up any browned bits until the sauce is *slightly thickened*.

6. Finish the pasta

   6. Stir in the *Parmesan cheese* until melted, then add the drained *penne and broccoli*. Toss for 1 to 2 minutes until the pasta is *well coated*, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.

7. Serve

   7. Taste and adjust seasoning, then serve hot while the sauce is *creamy* and the chicken is *tender*.