Parmesan Chicken Florentine and Broccoli Pasta 🍗🥦🍝

Golden-crisp chicken, tender pasta, and a rich parmesan cream sauce—this hearty dish brings all the comfort you need for a satisfying dinner.

🛒 Ingredients (Serves 4)

For the Chicken:

2 chicken breasts, butterflied and pounded thin

½ cup grated Parmesan

½ cup breadcrumbs

Salt & black pepper, to taste

1 egg, beaten

2 tbsp olive oil

For the Pasta:

300 g rigatoni (or your favorite pasta)

1 cup broccoli florets

2 slices crispy prosciutto (optional but delicious)

For the Sauce:

2 tbsp butter

2 garlic cloves, minced

1 cup heavy cream

1 cup grated Parmesan

1 tsp Italian seasoning

Salt & black pepper to taste

Fresh basil, for garnish

👨‍🍳 How to Make It:
1. Cook the Chicken:
In a bowl, mix breadcrumbs and Parmesan. Season chicken with salt and pepper, dip in beaten egg, then coat with the breadcrumb-Parmesan mixture.
In a skillet over medium heat, heat olive oil and pan-fry the chicken for 3–4 minutes on each side until golden and cooked through. Set aside to rest.

2. Boil the Pasta & Broccoli:
Bring a pot of salted water to a boil.
Cook the rigatoni until just al dente. Add broccoli florets for the last 2 minutes of boiling. Drain and set aside.

3. Make the Cream Sauce:
In the same pan used for the chicken, melt butter over medium heat.
Add garlic and sauté for about a minute. Stir in heavy cream, Parmesan, and Italian seasoning. Let it simmer for a few minutes until thickened slightly. Season to taste.

4. Mix it Up:
Add cooked pasta and broccoli into the sauce. Toss gently to coat everything evenly.

5. Assemble & Serve:
Slice the chicken into strips and lay them over the creamy pasta.
Top with crispy prosciutto and fresh basil leaves. Serve hot with an extra sprinkle of Parmesan if you like.

⭐ Tips & Twists:

Add a spoonful of cream cheese to the sauce for an ultra-creamy finish.

Prefer spinach? Swap the broccoli for baby spinach to lean into the Florentine feel.

A splash of lemon juice a