Ingredients
Scale
- 8 oz. pasta (penne or fusilli work great)
- 2 cups broccoli florets
- 1 lb. chicken breast, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- In a large skillet, heat the olive oil over medium heat, add the diced chicken, and cook until browned, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
- Add the broccoli florets to the skillet and cook for 2-3 minutes until tender. Drain the cooked pasta and mix it into the skillet.
- In a bowl, mix the heavy cream with Parmesan cheese, salt, and pepper. Pour this over the pasta mixture in the skillet and stir well. Cook for another 2-3 minutes to thicken the sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- For a gluten-free option, use gluten-free pasta.
- Customize with other vegetables like bell peppers, spinach, or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
- Diet: Balanced
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 500 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg