Creamy Chicken and Broccoli Pasta

Ingredients: 

 

 12 oz rigatoni or pasta of choice 

 2 tablespoons olive oil 

 2 chicken breasts, cubed 

 2 cups broccoli florets 

 4 garlic cloves, minced 

 1 1/2 cups heavy cream 

 1/2 cup grated Parmesan cheese 

 1/2 cup chicken broth 

 1 teaspoon Italian seasoning Salt and pepper, to taste 

 Fresh parsley, chopped (optional, for garnish) 

 

   

 Directions: 

 

 Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente.

 

 During the last 2 minutes of cooking, add the broccoli florets. , 

 Drain and set aside. 

 

 

 In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken and season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

 

 Remove the chicken from the skillet and set aside. , 

 

 

 In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. , 

 

 Make the Sauce: Lower the heat to medium and add the chicken broth and heavy cream. Stir well to combine and simmer for about 3-4 minutes until slightly thickened. 

 

 

 Stir in the grated Parmesan cheese and continue to cook, stirring, until the sauce is smooth and creamy. , 

 Add the cooked pasta, broccoli, and chicken back into the skillet.

 

 Toss everything together until well coated in the sauce. 

 Adjust seasoning with extra salt and pepper if needed. , 

 *Garnish with fresh chopped parsley if desired. 

 

 

 Serve immediately while hot and creamy! 

 

 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4-5 servings Calories: Approximately 540 kcal per serving