Ingredients
- Chicken breast: 1 pound
- Broccoli florets: 1 head (about 4 cups)
- Pasta (penne, rotini, or similar): 1 pound
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Chicken broth: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, cut the chicken breast into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Step 3: Add the minced garlic and broccoli florets to the skillet with the chicken. Cook for 3-5 minutes, until the broccoli is tender-crisp.
- Step 4: Pour in the chicken broth and bring to a simmer. Cook for a couple of minutes, allowing the sauce to slightly reduce.
- Step 5: Add the cooked pasta to the skillet with the chicken and broccoli. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Stir in the grated Parmesan cheese and red pepper flakes (if using). Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet with a splash of chicken broth or water to prevent the pasta from drying out.
- Serve with a sprinkle of extra Parmesan and a side of crusty bread for soaking up the delicious sauce.
- For a richer flavor, try browning the chicken in a little butter along with the olive oil!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American