Creamy Chicken and Broccoli Pasta
Indulge in creamy comfort with our quick and easy Chicken and Broccoli Pasta. This 20-minute recipe combines tender chicken, crisp broccoli, and al dente pasta in a rich, velvety sauce, creating a satisfying meal perfect for busy weeknights or when you're craving a restaurant-quality dish at home.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 cup pasta of your choice (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Add the broccoli to the skillet and cook until tender, about 3-4 minutes.
- In a large bowl, whisk together the chicken broth, heavy cream, thyme, salt, and pepper. Stir in the cooked pasta, chicken, and broccoli mixture.
- In a greased 9x13-inch baking dish, arrange half of the pasta mixture in the bottom of the dish. Top with half of the shredded cheddar cheese and half of the grated Parmesan cheese.
- Repeat the layers, starting with the remaining pasta mixture, then the remaining cheddar cheese, and finally the remaining Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly
- Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly browned.
- Serve hot and enjoy!
Notes
Tips and Variations:
- Use different types of pasta, such as fettuccine or linguine, for a change of pace.
- Add some diced bell peppers or mushrooms to the skillet with the onion and garlic for added flavor.
- Use low-fat or non-dairy milk instead of heavy cream for a lighter version.
- Add some cooked bacon or diced ham to the pasta mixture for added protein.
- Use different types of cheese, such as mozzarella or provolone, for a unique flavor profile.
- Store leftover Creamy Chicken and Broccoli Pasta in an airtight container in the refrigerator for up to 3 days.
- Freeze the pasta for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until hot and bubbly.