A warm bowl of Cheesy Garlic Chicken Pasta with Broccoli that transforms dinner into a comforting delight in just 30 minutes.
Prep Time: 10minutes mins
Cook Time: 20minutes mins
Total Time: 30minutes mins
Servings: 4 bowls
Course: DINNER
Cuisine: American
Calories: 540
Ingredients
For the Pasta
- 8 ounces pasta Choose penne or fusilli
- 2 cups broccoli Fresh or frozen
For the Chicken
- 1 pound chicken breast Cut into bite-sized pieces
- 3 cloves garlic Freshly minced
For the Sauce
- 1 cup heavy cream For rich and creamy texture
- 1 cup shredded cheese Cheddar or mozzarella
- 1/2 cup Parmesan cheese For additional flavor
Seasonings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
Method
- Cook the Pasta: Boil a large pot of salted water, cook the pasta according to package instructions until al dente, typically 8-10 minutes. Drain and set aside, reserving a bit of pasta water.
- Sauté the Chicken: In a large skillet, heat a tablespoon of olive oil over medium heat, add the chicken pieces seasoned with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until golden and cooked through.
- Add Garlic and Broccoli: Add the minced garlic and broccoli to the skillet, sauté for 3-4 minutes until the garlic is fragrant and the broccoli is tender but vibrant.
- Make the Sauce: Lower the heat, pour in the heavy cream, stir, then gradually add the shredded cheese until melted and creamy. If too thick, add a splash of reserved pasta water.
- Combine Everything: Fold in the cooked pasta, ensuring every noodle is coated in the sauce. Heat for a minute to meld flavors.
- Serve and Enjoy: Plate topped with sprinkled Parmesan cheese. Optionally garnish with fresh parsley.
Nutrition
Serving: 1bowl
Calories: 540kcal
Carbohydrates: 45g
Protein: 35g
Fat: 25g
Saturated Fat: 15g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Cholesterol: 90mg
Sodium: 800mg
Potassium: 800mg
Fiber: 3g
Sugar: 2g
Vitamin A: 500IU
Vitamin C: 60mg
Calcium: 300mg
Iron: 2mg
Notes
Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat adding milk or cream for creaminess.
