You know those evenings when you crave something deeply satisfying, something that feels like a warm hug, but you don’t want to spend hours making it? That’s exactly how I felt last Tuesday. I was staring into my fridge, saw a couple of chicken breasts and a head of broccoli, and decided to create something magical. The moment the garlic hit the melted butter in my pan, and that incredible savory aroma filled my kitchen, I knew I was onto something special. This Chicken and Broccoli Pasta is now my ultimate comfort food hero—it’s creamy, hearty, and comes together in the time it takes to boil water. Let me show you how I make it.
Ingredients
- 2 chicken breasts, boneless, skinless
- 2 tablespoons butter
- 16 ounces pipe rigate pasta (or your favorite pasta)
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Olive oil for cooking
I know what you’re thinking: heavy cream? Trust me, don’t skip it. I’ve tried lighter versions with milk, and the sauce just doesn’t get that luxuriously silky, cling-to-the-pasta texture. The Parmesan is non-negotiable for that salty, nutty backbone. And about the pasta shape—pipe rigate is my favorite here because the little ridges and tubes trap every drop of sauce, but honestly, any short pasta you love will work. For the broccoli, fresh florets are best for texture, but in a pinch, frozen will do (just thaw and pat them dry to avoid watering down your sauce).
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
- Grater (for the Parmesan)
- Colander
Let’s talk about the pan. I use my large, deep skillet for everything. It’s wide enough to sear the chicken in a single layer and deep enough to later toss the cooked pasta with the sauce without making a mess. If you only have a regular skillet, that’s okay—you might just need to mix everything in the pasta pot at the end. A good, sharp knife is your best friend for cubing the chicken evenly, which is crucial for it to cook at the same rate. And please, grate your own Parmesan. I bought pre-grated once and regretted it; it contains anti-caking agents that make it clumpy and less melty in the sauce.
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