Ingredients:
For the main dish:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups broccoli florets (fresh or frozen)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup milk (whole or 2%)
- 250g (about 9 oz) pasta (penne or fettuccine work great)
- Optional: red pepper flakes, for a little heat
Directions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
- Sauté the chicken: In a large skillet over medium heat, melt butter with olive oil. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Add to skillet and cook for 5–7 minutes, or until golden and cooked through. Remove and set aside.
- Cook the broccoli: In the same skillet, add a splash of oil if needed, then add the broccoli florets. Cook for about 3–4 minutes, or until they begin to soften. Add minced garlic and cook for another minute until fragrant.
- Make it creamy: Lower the heat and pour in the heavy cream and milk. Stir to combine, scraping any browned bits from the pan. Let it simmer for 3–4 minutes to thicken slightly.
- Add cheese and combine: Stir in the Parmesan cheese until melted and smooth. Return the cooked chicken to the skillet. Add cooked pasta and toss everything together. If the sauce is too thick, stir in some reserved pasta water a bit at a time until creamy and smooth.
- Final touch: Taste and adjust seasoning. If desired, sprinkle with red pepper flakes for a hint of spice.
- Serve warm: Plate it up and garnish with a little extra Parmesan or chopped parsley for color.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories per serving: ~580 | Serves: 4
