Chicken Broccoli Pasta: A Delicious and Easy Recipe

Chicken Broccoli Pasta: the ultimate weeknight dinner champion! Are you tired of the same old boring meals? Do you crave something comforting, flavorful, and surprisingly easy to whip up? Then look no further! This recipe is about to become your new go-to. Imagine tender chicken, perfectly cooked broccoli, and your favorite pasta, all tossed in a creamy, dreamy sauce. It’s a symphony of textures and tastes that will have everyone at the table asking for seconds.

While pasta itself boasts a rich history rooted in Italian culinary tradition, the combination of chicken, broccoli, and pasta is a more modern creation, born from the desire for balanced and convenient meals. It cleverly combines protein, vegetables, and carbohydrates into a single satisfying dish. This particular iteration of Chicken Broccoli Pasta has gained immense popularity because it’s incredibly versatile. You can customize it with different types of pasta, cheeses, and seasonings to suit your personal preferences.

What’s not to love? The creamy sauce coats every strand of pasta, the broccoli adds a delightful crunch and a boost of nutrients, and the chicken provides a hearty dose of protein. Plus, it’s quick and easy to prepare, making it perfect for busy weeknights. Whether you’re a seasoned cook or a kitchen novice, this recipe is guaranteed to be a success. So, let’s get cooking and create a delicious and satisfying meal that the whole family will enjoy!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste
• For the Broccoli:
• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• For the Pasta:
• 1 lb pasta (penne, rotini, farfalle, or your favorite shape)
• 8 cups water
• 1 tablespoon salt
• For the Cream Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole milk or 2% recommended for richness)
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Optional: 1/4 cup heavy cream for extra richness

Preparing the Chicken:

1. First, let’s get the chicken ready. In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of olive oil. Make sure each piece is nicely coated.
2. Next, add the garlic powder, onion powder, paprika, black pepper, and salt to the chicken. Toss everything together until the chicken is evenly seasoned. I like to use my hands for this to really get the spices in there, but a spoon works just fine too!
3. Now, heat a large skillet or frying pan over medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. Be careful not to overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
4. Cook the chicken for about 5-7 minutes, or until it’s cooked through and no longer pink inside. Make sure to flip the chicken occasionally to ensure even cooking. The internal temperature should reach 165°F (74°C).
5. Once the chicken is cooked, remove it from the skillet and set it aside. We’ll add it back in later. Don’t clean the skillet yet; we’ll use it to cook the broccoli and make the sauce.

Preparing the Broccoli:

1. Now, let’s move on to the broccoli. In the same skillet you used for the chicken (this will add some extra flavor!), add 1 tablespoon of olive oil.
2. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the broccoli florets to the skillet. Season with salt and pepper.
4. Cook the broccoli for about 5-7 minutes, or until it’s tender-crisp. Stir frequently to ensure even cooking. You want the broccoli to be slightly softened but still have a bit of a bite to it. If the broccoli starts to stick to the pan, add a tablespoon or two of water and cover the skillet for a minute or two to steam it.
5. Once the broccoli is cooked to your liking, remove it from the skillet and set it aside with the chicken.

Cooking the Pasta:

1. While the chicken and broccoli are cooking, let’s get the pasta going. Fill a large pot with 8 cups of water.
2. Add 1 tablespoon of salt to the water. This will help season the pasta as it cooks.
3. Bring the water to a rolling boil over high heat.
4. Once the water is boiling, add the pasta.
5. Cook the pasta according to the package directions, or until it’s al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm to the bite.
6. Once the pasta is cooked, drain it in a colander. Don’t rinse the pasta, as the starch on the surface will help the sauce cling to it.

Making the Cream Sauce:

1. Now for the best part – the creamy sauce! In the same skillet you used for the chicken and broccoli (yes, we’re using the same skillet for everything to maximize flavor!), melt 4 tablespoons of butter over medium heat.
2. Once the butter is melted, add 4 tablespoons of all-purpose flour. Whisk the flour into the butter until it forms a smooth paste. This is called a roux, and it’s the base of our cream sauce.
3. Cook the roux for about 1-2 minutes, stirring constantly, until it’s lightly golden. This will help get rid of the raw flour taste. Be careful not to burn the roux, as it will ruin the sauce.
4. Slowly pour in 3 cups of milk, whisking constantly to prevent lumps from forming. It’s important to add the milk gradually and whisk continuously to ensure a smooth sauce.
5. Add 1 cup of chicken broth to the sauce, whisking to combine. The chicken broth will add extra flavor and depth to the sauce.
6. Bring the sauce to a simmer, stirring occasionally.
7. Reduce the heat to low and simmer the sauce for about 5-7 minutes, or until it’s thickened to your desired consistency. The sauce should be thick enough to coat the back of a spoon.
8. Stir in 1/2 cup of grated Parmesan cheese. The Parmesan cheese will add a salty, nutty flavor to the sauce.
9. Add 1/4 teaspoon of nutmeg, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder to the sauce. These spices will enhance the flavor of the sauce.
10. Season the sauce with salt and pepper to taste. Be sure to taste the sauce and adjust the seasoning as needed.
11. If you want to make the sauce even richer, stir in 1/4 cup of heavy cream. This is optional, but it will add a luxurious creaminess to the sauce.

Assembling the Chicken Broccoli Pasta:

1. Now that all the components are ready, it’s time to assemble the dish. Add the cooked pasta to the skillet with the cream sauce.
2. Add the cooked chicken and broccoli to the skillet.
3. Toss everything together until the pasta, chicken, and broccoli are evenly coated in the cream sauce.
4. Serve immediately. You can garnish with extra Parmesan cheese and a sprinkle of fresh parsley, if desired.

Conclusion:

This Chicken Broccoli Pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the perfectly cooked pasta to the tender chicken and vibrant broccoli, all coated in that creamy, dreamy sauce, it’s a dish that’s guaranteed to become a family favorite. I know I’ve made it countless times, and it’s always a hit. The beauty of this recipe lies in its simplicity and the incredible depth of flavor you achieve with just a few key ingredients. It’s quick enough for a busy weeknight but impressive enough to serve to guests. Seriously, what’s not to love?

But the best part? It’s incredibly versatile! Feel free to experiment with different types of pasta. Penne, rotini, or even farfalle would work beautifully. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little kick. For a vegetarian option, simply omit the chicken and add more broccoli or other vegetables like bell peppers or mushrooms. You could even toss in some sun-dried tomatoes for a burst of Mediterranean flavor.

Serving Suggestions:

* Serve it hot, straight from the pan, garnished with a sprinkle of Parmesan cheese and a few fresh basil leaves.
* Pair it with a simple side salad for a complete and balanced meal. A crisp Caesar salad or a light vinaigrette-dressed green salad would be perfect.
* For a heartier meal, serve it with some crusty bread for soaking up all that delicious sauce.
* Leftovers (if there are any!) are fantastic for lunch the next day. Just reheat gently and enjoy.

Variations to Explore:

* Cheesy Goodness: Add a handful of shredded cheddar or mozzarella cheese to the sauce for an extra cheesy delight.
* Lemon Zest: A little lemon zest brightens up the flavors and adds a touch of freshness.
* Garlic Lovers: Add an extra clove or two of garlic for a more intense garlic flavor.
* Creamy Dreamy: For an even richer sauce, use heavy cream instead of half-and-half.
* Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.

I truly believe that this Chicken Broccoli Pasta recipe is a must-try for anyone looking for a quick, easy, and delicious meal. It’s a crowd-pleaser that’s sure to satisfy even the pickiest eaters. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking!

I’m so excited for you to try this recipe! Once you do, please come back and let me know what you think. I’d love to hear about your experience and any variations you tried. Did you add any special ingredients? Did you serve it with a particular side dish? Share your photos and comments – I can’t wait to see your culinary creations! Happy cooking! I am sure you will love this Chicken Broccoli Pasta as much as I do!