Chicken Broccoli Pasta (Print Version)
# Ingredients:
01 -
1 pound boneless, skinless chicken breasts.
02 -
½ teaspoon kosher salt.
03 -
¼ teaspoon black pepper.
04 -
1 teaspoon Italian seasoning.
05 -
2 tablespoons olive oil.
06 -
2 tablespoons salted butter.
07 -
½ onion, chopped.
08 -
4 cloves garlic, minced.
09 -
2 tablespoons all-purpose flour.
10 -
1 cup chicken broth.
11 -
½ cup heavy cream.
12 -
½ cup milk.
13 -
¼ teaspoon red pepper flakes.
14 -
3 cups broccoli florets (about 1 pound).
15 -
½ cup freshly grated parmesan cheese.
16 -
8-12 ounces dried penne pasta.
17 -
2 teaspoons fresh lemon juice.
18 -
⅓ cup toasted pine nuts (optional).
# Instructions:
01 -
Cut chicken into bite-size pieces and season with salt, pepper, and Italian seasoning.
02 -
Cook seasoned chicken in olive oil 2-3 minutes per side until golden and cooked through.
03 -
Cook onion and garlic in butter until soft. Add flour and cook 1-2 minutes.
04 -
Add broth, cream, and seasonings. Simmer 5 minutes, then stir in cheese and lemon juice.
05 -
Cook pasta until al dente, adding broccoli in last 2-3 minutes. Reserve 1 cup pasta water.
06 -
Mix pasta, broccoli, chicken, sauce and pine nuts. Add pasta water if needed to reach desired consistency.
# Notes:
01 -
Can store in fridge 3-4 days.
02 -
Can freeze up to 2 months.
03 -
Add milk or broth when reheating to thin sauce.