Description
A quick, creamy, and rich weeknight dinner featuring seared chicken, tender broccoli, and a homemade Parmesan sauce, ready in just 30 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 large heads broccoli (or 1 lb / 450g florets), cut into bite-sized pieces
- 6 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound penne or rigatoni pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup reserved pasta water
Instructions
- Prep ingredients: Chop onion, mince garlic, cut chicken into chunks, season with salt and pepper, and grate Parmesan.
- Boil pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Sear chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken pieces in a single layer for 3-4 minutes per side until golden and cooked through. Remove to a plate.
- Sauté aromatics: Reduce heat to medium. Add 1 tablespoon butter to the skillet. Cook diced onion for 2-3 minutes until soft. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Build sauce: Pour in chicken broth and simmer for 2 minutes to deglaze the pan. Add heavy cream and Italian seasoning. Simmer for 3-4 minutes until slightly thickened.
- Add cheese and veggies: Remove skillet from heat. Gradually stir in Parmesan cheese until melted. Add broccoli florets; let residual heat cook them to tender-crisp.
- Combine: Add cooked chicken and drained pasta to the skillet. Toss to coat. Add reserved pasta water as needed to achieve desired consistency. Adjust seasoning with salt and pepper.
- Serve immediately.
Notes
Save the starchy pasta water to help emulsify the sauce. Use fresh Parmesan cheese, not pre-grated, to avoid a grainy texture. Remove the pan from heat before adding cheese to prevent separation. For a lighter version, substitute half-and-half for heavy cream. This recipe does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 3
- Protein: 32
Keywords: chicken alfredo, broccoli pasta, 30 minute dinner, weeknight meals, creamy pasta, easy chicken recipe, one pan dinner