Creamy Chicken and Broccoli Pasta
Ingredients:
8 ounces penne pasta
2 cups broccoli florets, chopped small
2 tablespoons olive oil
1 small onion, diced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
2 cups whole milk
1 cup grated Parmesan cheese
2 cooked chicken breasts, cubed
Instructions:
Cook pasta and broccoli: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. During the last 5 minutes, add the broccoli to the pot. Drain both and set aside.
Sauté aromatics: In the same pot, heat olive oil over medium heat. Sauté the onion for 2–3 minutes until softened. Add garlic, salt, and pepper, and cook for another minute.
Make the roux: Sprinkle flour over the mixture, stirring constantly for 1–2 minutes to form a paste and cook off the flour taste.
Add milk: Slowly whisk in the milk and stir until the sauce thickens slightly, about 2–3 minutes.
Melt cheese: Stir in the Parmesan until it fully melts and the sauce becomes creamy and smooth.
Combine: Add the drained pasta, broccoli, and cubed chicken back to the pot. Stir to coat everything evenly in the sauce. Cook for another 2–3 minutes until heated through.
Serve: Transfer to a serving bowl and top with extra Parmesan if desired. Serve warm.
Notes:
You can use gluten-free pasta or whole wheat varieties.
Add chili flakes or a squeeze of lemon juice for a flavor boost.
Use rotisserie chicken to save time.
Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of milk to bring back creaminess.
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