Chicken Broccoli Pasta
If you are craving something hearty, creamy, and low-effort, this Chicken Broccoli Pasta is what you need.
Equipment
- 1 Large skillet
- 1 large pot
Ingredients
- 8 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 3 cups broccoli florets & chopped stems
- 4 cloves garlic, pressed
- 1/2 cup low sodium chicken broth
- 2 tbsp half & half
- 1/2 tsp dried basil or 1/4 c fresh chopped basil
- 1/2 tsp dried thyme
- 2 cups shredded chicken breast (I use rotisserie)
- Salt and pepper to taste
- 1/4 tsp red pepper flakes, optional
- 1/2 cup Parmesan cheese, grated
Instructions
- Cook pasta in well-salted water (directions on package) until just short of al dente. Drain and save about 1/4 cup pasta water.
- In large skillet saute 3 cups broccoli florets and chopped stems in 2 tbsp olive oil for 2 minutes, then add 4 cloves pressed garlic. Stir and saute another 1 minute. Broccoli should be crisp tender.
- Add chicken broth, half & half, basil, thyme, shredded chicken, pasta, salt and pepper to taste and red pepper flakes if using. If it needs more moisture add in pasta water one tbsp at a time until desired consistency. Mixture should be moist but not wet. Stir together and heat. Broccoli should remain crisp tender.
- After mixture is heated, grate in 1/2 cup parmesan cheese over the top and serve immediately.
- Notes: *Leave out chicken and make vegetarian. *Add other protein such as shrimp or add in chickpeas. *Brighten flavor by squeezing in a little lemon juice. *Store in fridge up to 3 days. Reheat in microwave or on the stovetop. May need to add a little broth or water if pasta is too thick.
Tried this recipe?Let us know how it was!