Chicken And Broccoli Pasta 🍝
Get ready to enjoy a creamy, delicious dish that's quick to make!
📋 Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons butter
- 16 ounces pipe rigate pasta (or your favorite pasta)
- 2 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 21⁄2 cups milk
- 2 cups vegetable broth
- 1⁄4 cup all-purpose flour
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon red pepper flakes
- 2 cups sharp cheddar cheese
- 3-ounce bag sun-dried tomatoes, coarsely chopped
📝 Instructions
1. Prepare the Pasta and Broccoli: In a large pot, cook the pasta according to package instructions for al dente. During the last three minutes of cooking, add the broccoli florets to the pot. Once cooked, drain the pasta and broccoli, then return them to the pan. Stir in the chopped sun-dried tomatoes.
2. Cook the Chicken Mixture: In a large skillet or frying pan, melt the butter over medium heat. Add the chicken breasts, diced onions, minced garlic, Slap Ya Mama® seasoning, black pepper, garlic powder, smoked paprika, and red pepper flakes. Cook until the chicken is thoroughly cooked and the onions are tender.
3. Create the Creamy Sauce: Sprinkle the flour over the chicken mixture and stir to combine. Cook for an additional 1-2 minutes. Gradually pour in the milk and vegetable broth, stirring continuously. Bring the mixture to a boil over medium heat. Once the sauce has thickened slightly, add the sharp cheddar cheese and stir until melted and combined.
4. Combine and Serve: Pour the creamy sauce over the cooked pasta, broccoli, and sun-dried tomatoes. Stir gently to coat everything evenly with the sauce. Serve warm, optionally accompanied by a side salad or crusty bread with butter or garlic bread.
A Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins | Kcal: 600 | Servings: 4