Chicken and Broccoli Pasta
A delicious creamy pasta dish made with chicken, broccoli, and cheese, perfect for a comforting meal.
Equipment
- Large skillet
- Large pot
- Measuring cups
- Measuring spoons
- Silicone spatula
- Cheese grater
- Pasta strainer
Ingredients
- 1 boneless skinless chicken breast (1 cup diced)
- Lemon pepper seasoning (to taste)
- 2 tablespoons olive oil (for searing)
- ½ cup dry white wine (or chicken broth)
- 3 tablespoons butter (for sauce)
- 3 cloves garlic (minced)
- 2 tablespoons flour (for thickening)
- ¾ cup chicken broth (for sauce)
- 1 ¼ cups half and half (for creaminess)
- 1 teaspoon hot sauce (Frank's or similar)
- 2 ½ cups broccoli florets (fresh or frozen)
- ¾ cup Parmesan cheese (grated)
- ¼ cup Asiago cheese (grated, may use all Parmesan)
- ½ lb. Penne (or preferred pasta)
- 2 teaspoons freshly squeezed lemon juice (for brightness)
- 1 teaspoon Italian seasonings (for flavor)
- ½ teaspoon mustard powder (flavor enhancer)
- red pepper flakes (optional for heat)
Instructions
- Start by boiling a pot of salted water and add your pasta. Cook until it is al dente, which usually takes a few minutes. If you watch closely, you will see it start to soften; that is your cue to check it. Just be careful not to overcook it—nobody likes mushy pasta!
- Heat olive oil in a skillet until it shimmers, then add your chicken breast. It will start to sizzle, which means you are on the right track. Sear it until golden and cooked through; if it is pink in the center, it needs more time. Avoid the temptation to flip it too soon.
- Once the chicken is cooked, toss in the minced garlic and lemon pepper seasoning. You will know it is time when your kitchen smells amazing. Make sure to stir it around so the garlic does not burn, which can happen really quickly and can ruin the flavor.
- Pour in the dry white wine or chicken broth. As it bubbles, it will lift all those flavorful bits off the bottom of the pan. This step adds depth to your sauce. Just be cautious, as hot liquids can splatter.
- Whisk in butter and flour until it is smooth, then gradually add chicken broth and half and half. You will see the sauce thicken, so keep stirring until it is creamy. Do not rush this—if it gets too hot, you might end up with a grainy texture from the cheese later.
- Now it is time for Parmesan and Asiago. Add them gradually while stirring. They will melt beautifully into the sauce, creating a creamy texture. If the sauce is too hot, it could turn grainy, so keep it at a gentle simmer.
- Add the broccoli florets to your sauce, letting them cook until they are bright and tender. This usually takes just a few minutes. You want to avoid mushiness, so keep an eye on them while they soak up the flavors.
- Finally, mix in the cooked pasta along with lemon juice, hot sauce, Italian seasonings, mustard powder, and a pinch of red pepper flakes if you fancy some heat. You will notice it all coming together—just make sure every piece is coated; it makes all the difference in flavor.
Notes
Storage Tips: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a double boiler for best consistency.
Expert Tips: Grate cheese from a wedge for better melt and flavor. Ensure sauce base is not too hot when adding cheese to avoid separation. Use freshly squeezed lemon juice for superior flavor.
Reheating Instructions: Reheat gently in a double boiler to retain consistency.
Serving Suggestions: Serve with garlic bread and a side salad. Pair with a light white wine like Sauvignon Blanc. Garnish with extra cheese and fresh herbs.
Recipe Variations: Substitute chicken with shrimp for a seafood version. Add sun-dried tomatoes for an extra layer of flavor. Mix in different cheeses like goat cheese in place of Parmesan.