This one-pan (or one-pot) style meal combines juicy, garlic-infused chicken with tender broccoli and perfectly al dente pasta in a decadent, silky sauce.
Ingredients
-
350g Penne pasta
-
2 Large chicken breasts, cut into bite-sized pieces
-
300g Broccoli florets
-
4 cloves Garlic, minced
-
60g Unsalted butter
-
200ml Heavy cream (or half-and-half)
-
50g Parmesan cheese, freshly grated
-
1 tsp Dried oregano or Italian seasoning
-
Salt and black pepper to taste
-
Optional: Red pepper flakes for a subtle heat
Instructions
-
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Pro-tip: Toss the broccoli florets into the pasta water during the last 2–3 minutes of cooking to blanch them perfectly. Drain and set aside.
-
Sear the Chicken: While the pasta cooks, melt half the butter in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and oregano. Sear until golden brown and cooked through (about 5–7 minutes). Remove from the skillet and set aside.
-
Make the Garlic Butter Sauce: In the same skillet, melt the remaining butter. Add the minced garlic and sauté for 1 minute until fragrant (be careful not to burn it!).
-
Create the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce thickens slightly and becomes smooth.
-
Combine: Add the cooked chicken, pasta, and broccoli back into the skillet. Toss everything together until well-coated in the garlic cream sauce. If the sauce is too thick, add a splash of reserved pasta water.
-
Serve: Season with extra black pepper or red pepper flakes to taste. Serve immediately while hot.
Why Your Readers Will Love This
-
Time-Saver: Using the same water to blanch your broccoli cuts down on cleanup time.
-
Customizable: This base is perfect for adding sun-dried tomatoes or spinach.
-
Texture: The combination of the silky sauce and the slight crunch of the broccoli makes every bite interesting.
