Parmesan Chicken Broccoli Pasta
Diced chicken, broccoli, and penne tossed in a creamy Parmesan sauce.
Equipment
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts diced
- 2 cup broccoli florets fresh or frozen
- 2 tbsp olive oil
- 8 oz penne pasta dry
- 1 cup heavy cream
- 1 cup grated Parmesan cheese freshly grated
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Instructions
Cooking
- Boil. Cook the pasta until tender, save a little water, and drain.
- Sear. Brown the chicken in the oil to 165 F and season it.
- Simmer. Cook the broccoli 3 to 4 minutes, add the cream, and stir in the Parmesan.
- Toss. Fold in the pasta and loosen the sauce with pasta water.
Notes
Substitutions: use about 3 cups cooked rotisserie chicken, or fettuccine for the penne.
Tips: grate the Parmesan fresh for a smooth sauce.
Storage: refrigerate for three days, do not freeze.
Nutrition: values are estimates per serving.