Description
A creamy one pot chicken and broccoli pasta with garlic sauce, ready in 30 minutes for an easy chicken dinner recipe.
Ingredients
- 2 chicken breasts, cut into bite-size strips
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1.5 cups chicken broth
- 2 cups half-and-half
- 3 cups uncooked fusilli pasta
- 2 cups broccoli florets, cut small
- Salt and pepper, to taste
- Freshly grated parmesan cheese, optional
Instructions
1. Heat a Dutch oven or large soup pot over medium-high heat. Add olive oil and chicken, cooking for 3-4 minutes until lightly browned.
2. Stir in garlic, Italian seasoning, red pepper flakes, chicken broth, half-and-half, and fusilli pasta. Increase heat to high and bring to a gentle boil. Once bubbling, reduce heat to medium and simmer for 8 minutes, stirring occasionally so pasta does not stick.
3. Add broccoli florets to the pot. Lower heat to medium-low, cover, and cook 4-5 minutes until broccoli is tender-crisp.
4. Taste and season generously with salt and pepper. If broccoli is too firm, cook an extra 2 minutes.
5. Serve immediately topped with freshly grated parmesan.
Notes
Stir pasta occasionally to prevent sticking.
Cut broccoli small so it cooks evenly.
If pasta absorbs too much liquid, add more broth 1/2 cup at a time.
Using half-and-half keeps the sauce lighter, heavy cream makes it richer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 7
- Sodium: 552
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.01
- Carbohydrates: 43
- Fiber: 3
- Protein: 36
- Cholesterol: 116