Description
A comfort-rich one-pot meal with tender chicken, crisp broccoli, and a decadent creamy garlic sauce wrapped around al dente pasta. Perfect for busy weeknights and family gatherings, this dish balances protein, veggies, and heartiness with minimal effort.
Ingredients
1 lb boneless, skinless chicken breasts
1 head broccoli, florets
8 oz penne pasta
4 tbsp unsalted butter
3 garlic cloves, minced
1 small onion, diced
1 cup heavy cream
1 cup vegetable broth
1 tbsp all-purpose flour
Salt and pepper to taste
1 cup grated Parmesan cheese
1 tsp lemon zest (optional)
Fresh parsley for garnish
Instructions
Heat butter in a large pot over medium heat. Sauté garlic and onion until fragrant.
Add chicken breasts and cook until browned and nearly cooked through.
Stir in broccoli and cook for 2-3 minutes.
Pour in heavy cream, vegetable broth, and flour. Whisk to combine and simmer until chicken is fully cooked.
Add cooked pasta directly to the pot. Toss to coat the sauce evenly.
Fold in Parmesan cheese until desired creaminess is achieved. Season with salt, pepper, and lemon zest if using.
Cook for an additional 2-3 minutes until the sauce thickens slightly on the pasta. Garnish with parsley.
Notes
Use gluten-free pasta for a GF option.
Fresh thyme or Italian seasoning can add depth.
For a lighter version, substitute half the heavy cream with milk or coconut milk.
Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.