Garlic Parmesan Chicken with Roasted Broccoli Penne
Creamy Herb-Infused Parmesan Chicken Pasta with Oven-Roasted Broccoli Florets
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
8 ounces penne pasta
3 cups fresh broccoli florets
4 cloves garlic, minced
1/2 cup grated Parmesan cheese, plus more for serving
3 tablespoons olive oil, divided
2 tablespoons butter
1 teaspoon dried Italian herbs
1/2 teaspoon red pepper flakes (optional)
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Directions:
Preheat oven to 425°F (220°C).
On a large baking sheet, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes until edges are crispy and slightly charred.
Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken to a plate.
In the same skillet, add remaining tablespoon of olive oil and butter. Once butter is melted, add minced garlic and cook for 30 seconds until fragrant.
Add chicken broth, heavy cream, Italian herbs, and red pepper flakes. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
Return chicken to the skillet, add drained pasta and roasted broccoli. Stir to combine, adding reserved pasta water if needed to loosen the sauce.
Remove from heat and stir in Parmesan cheese and lemon juice until creamy.
Garnish with fresh parsley and additional Parmesan cheese before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings