Creamy Garlic Broccoli Pasta with Chicken
Garlic Herb Chicken Pasta with Creamy Broccoli Sauce
Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced thinly
Salt and black pepper to taste
3 cups broccoli florets
3 garlic cloves, minced
8 oz fettuccine or penne pasta
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups milk (or unsweetened plant-based milk)
1/2 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
Fresh parsley for garnish (optional)
Directions:
Cook pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper, then sauté for 4–5 minutes per side until cooked through and golden. Remove and set aside.
In the same pan, add broccoli florets and a splash of water. Cover and steam for 3–4 minutes until tender-crisp. Add garlic and cook for 1 minute more. Remove broccoli and garlic; set aside.
Lower the heat, melt the butter in the skillet, and whisk in flour to form a roux. Cook for 1 minute. Gradually add milk, whisking constantly until smooth and slightly thickened.
Stir in Parmesan, thyme, onion powder, salt, and pepper. Let simmer for 2–3 minutes until creamy.
Return chicken, broccoli, and garlic to the skillet. Add cooked pasta and toss to combine. Use reserved pasta water if needed to thin the sauce.
Garnish with chopped parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 510 kcal | Servings: 4 servings