Chicken & Broccoli Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 12 oz penne and cook according to package until al dente (usually 10–11 minutes). Before draining, reserve 1/2 cup of the pasta cooking water, then drain pasta and set aside.

Slice the chicken breasts into 1/2-inch thick strips or bite-size pieces. Pat dry with paper towels.

In a small bowl combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. Rub the spice mix evenly over the chicken pieces.

Heat 1 tbs olive oil in a large skillet over medium-high heat. When shimmering, add the chicken in a single layer and cook without moving 2–3 minutes to develop color. Stir and continue cooking 2–4 minutes more until cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.

While pasta cooks, place 3 cups broccoli florets in a steamer basket set over 1/2 cup simmering water in a covered pot; steam 3–4 minutes until bright green and just tender. Alternatively, add broccoli to the boiling pasta for the last 2–3 minutes of cook time. Season steamed broccoli with 1/4 tsp salt and set aside.

In the same skillet used for chicken, lower heat to medium and add 2 tbs butter. When melted, add 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 2 tbs all-purpose flour over the butter-garlic and whisk constantly 1 minute to cook the flour (this creates a roux).

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, breaking up any lumps. Continue whisking until the mixture begins to thicken, about 2–3 minutes.

Stir in 3 tbs grated Parmesan, 1/2 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta cooking water a few tablespoons at a time until you reach a smooth, creamy consistency that will coat the pasta.

Return the cooked chicken (and any accumulated juices) to the skillet and simmer in the sauce 1–2 minutes just to reheat and meld flavors.

Add the drained penne and steamed broccoli to the skillet with the Parmesan cream. Toss gently with a spatula or tongs until pasta and broccoli are evenly coated with sauce. If needed, add a splash more reserved pasta water to loosen the sauce.

Taste and adjust seasoning with more salt and pepper if desired. Drizzle 1 tsp extra-virgin olive oil over the top and sprinkle 1 tbs chopped fresh parsley and extra grated Parmesan if using.

Serve immediately, dividing into portions.