Creamy Chicken And Broccoli Pasta
Creamy Chicken and Broccoli Pasta is a warm, filling dish made with tender chicken, broccoli, and rigatoni in a smooth Parmesan cream sauce. It’s rich, simple to make, and great for busy nights or a cozy meal.
Ingredients
- 12 oz rigatoni or pasta of choice
- 2 tbsp olive oil
- 2 chicken breasts cubed
- 2 cups broccoli florets
- 4 garlic cloves minced
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Boil a large pot of salted water. Cook rigatoni until al dente (10–12 minutes). Drain and set aside, reserving ½ cup of pasta water.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add cubed chicken, season with salt, pepper, and Italian seasoning. Cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
- In the same skillet, add 1 tbsp olive oil. Sauté broccoli for 3–4 minutes until bright green and slightly tender. Add garlic and cook for 1 minute, stirring constantly.
- Add heavy cream and chicken broth. Bring to a gentle simmer. Stir in Parmesan until smooth and creamy. Season with salt and pepper.
- Return chicken and pasta to the skillet. Toss to coat. Add a splash of pasta water or broth if needed to loosen the sauce. Heat for 2–3 minutes.
- Serve hot, topped with fresh parsley and extra Parmesan if desired.