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Chicken and Broccoli Pasta

Ingredients:

  • 8 ounces penne pasta
  • 2 cups broccoli, cut into small florets
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup grated Parmesan cheese
  • 2 chicken breasts, cooked and diced into small cubes

Instructions:

  1. Cook Pasta and Broccoli:

    • Bring a large pot of salted water to a boil.
    • Add the penne pasta and cook according to package instructions until al dente. In the last 5 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
    • Drain the pasta and broccoli in a colander and set aside.
  2. Prepare the Sauce:

    • In a large pot, heat olive oil over medium heat.
    • Add diced onion and cook for 2-3 minutes until softened.
    • Add minced garlic, salt, and pepper, and cook for an additional 1 minute.
    • Sprinkle flour over the onion and garlic mixture, stirring constantly, and cook for 1-2 minutes.
  3. Make the Parmesan Sauce:

    • Gradually whisk in the whole milk, stirring until smooth.
    • Cook for 2-3 minutes until the sauce has thickened.
    • Stir in grated Parmesan cheese until melted and smooth.
  4. Combine Ingredients:

    • Add the cooked pasta, broccoli, and diced chicken breasts to the pot with the Parmesan sauce.
    • Stir until everything is well coated and heated through, about 2-3 minutes.
  5. Serve:

    • Transfer the Chicken Broccoli Pasta to a serving bowl.
    • Garnish with additional grated Parmesan cheese if desired.
    • Season to taste with salt and pepper.
    • Serve hot.

Notes:

  • Storage and Freezing Tips:

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • To reheat, microwave the pasta salad until warmed through or gently heat on the stovetop with a splash of milk.
    • This pasta dish is not suitable for freezing as the creamy sauce may separate upon thawing.
  • Can I use low-fat milk instead of whole milk?

    • Yes, you can use low-fat milk for a lighter version of this recipe. However, note that the sauce may not be as creamy and rich as when using whole milk. Adjust consistency and flavor as needed.

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