Step-by-Step Instructions
First, I get my pasta water boiling in the large pot with a generous handful of salt—it should taste like the sea. While that heats, I pat my chicken breasts completely dry with a paper towel (this is the secret for a good sear!) and cube them into bite-sized pieces. I season them well with salt and pepper. In my large skillet, I heat a drizzle of olive oil and the butter over medium-high heat. The butter adds such a rich flavor. Once it’s foaming, I add the chicken in a single layer. Here’s my tip: don’t crowd the pan! I resisted the urge to stir it for a solid 3-4 minutes to let a beautiful golden crust develop. That fond (the little browned bits stuck to the pan) is pure flavor gold.
While the chicken browns, I add the pasta to the now-boiling water. About two minutes before the pasta’s package directions say it’s done, I grab my tongs and add the broccoli florets right into the pasta pot. This is my favorite trick! It cooks the broccoli perfectly and saves on washing another pot. By the time the pasta is al dente, the broccoli is tender-crisp. I reserve a full cup of that starchy pasta water before draining—this is my sauce insurance policy. Back to the skillet: once the chicken is cooked through, I remove it to a plate and, in the same beautiful, flavorful pan, add the minced garlic. It sizzles for just 30 seconds until fragrant—any longer and it can burn and turn bitter.
Now for the magic. I pour in the chicken broth to deglaze the pan, scraping up all those browned bits with my wooden spoon. Then comes the heavy cream and Italian seasoning. I let it simmer gently for a few minutes to thicken slightly. Off the heat, I stir in the grated Parmesan until it’s melted into a creamy dream. I add back the chicken, the drained pasta and broccoli, and toss it all together. The sauce might seem tight, so I add that reserved pasta water a splash at a time until it’s perfectly silky and coats every noodle. A final taste for seasoning, and it’s ready.
Pro Tips for Best Results
I tested the chicken cooking method three different ways: cubed raw, cooked whole and sliced, and cubed but steamed instead of seared. The hands-down winner is cubing and searing it first. You get so much more surface area for that delicious browning, which equals more flavor in every bite. Just make sure your pieces are roughly the same size so they finish cooking together. Taking the extra minute to do this transforms the entire dish from boiled chicken in pasta to a restaurant-quality meal.
My biggest “aha!” moment was learning to trust the pasta water. The first time I made this, I drained everything straight into the sink and my sauce was too thick and gloppy. That starchy, salty water is a miracle ingredient. It helps the sauce emulsify, thins it to the perfect consistency, and helps it cling to the pasta. I always save more than I think I’ll need—you can add it, but you can’t take it out! Start with a 1/4 cup and go from there until your sauce moves smoothly and luxuriously.
Finally, let’s talk about the finish. Always take the sauce off the heat before adding the Parmesan. If the heat is too high, the cheese can “break” and become grainy and oily. I learned this the hard way on a rushed Wednesday night. Stir it in gently off the heat, and it will melt into a smooth, velvety sauce. Also, let the pasta rest in the skillet for two minutes after tossing. It absorbs the sauce just a little bit more, making every forkful perfect.
Common Mistakes to Avoid
The most common mistake I see (and made myself the first time) is overcooking the broccoli. If you boil it separately for too long, it turns to mush in the pasta. That’s why I’m so adamant about adding it to the pasta pot for the last two minutes. It comes out vibrant green with a slight bite. Also, don’t forget to season your chicken well before searing. Seasoning it after cooking just doesn’t penetrate the same way. It seems simple, but it’s the difference between a bland bite and a flavorful one.
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