Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan (I use a 12-inch)
- Colander
- Tongs or a pasta fork
- Cutting board and sharp knife
- Measuring cups and spoons
- Grater (for the Parmesan)
- Wooden spoon or silicone spatula
Step-by-Step Instructions
First, I get my pasta water boiling in the large pot with a generous pinch of salt—it should taste like the sea. While that heats up, I pat my chicken pieces very dry with paper towels (this is crucial for a good sear!) and season them well with salt, pepper, and the Italian seasoning. In my large skillet, I heat 1 tablespoon of olive oil over medium-high heat. Once it’s shimmering, I add the chicken in a single layer, resisting the urge to move it around. I let it get a beautiful golden-brown crust on one side, which takes about 4-5 minutes, before flipping and cooking through. Then, I remove the chicken to a plate. The fond (those little browned bits left in the pan) is pure flavor gold.
Next, I add the pasta to the boiling water and cook it for 1 minute less than the package directions state—it will finish cooking in the sauce. In the last 3 minutes of the pasta’s cook time, I use a spider strainer or slotted spoon to gently lower the broccoli florets right into the same pot. This blanches them perfectly, making them tender-crisp and vibrant green. I reserve about a cup of that starchy pasta water before draining everything together.
Now, for the heart of the dish: the sauce. In the same skillet I used for the chicken, I melt the butter with the remaining tablespoon of olive oil over medium-low heat. I add the minced garlic and cook it for just 45 seconds to a minute until it’s fragrant but not browned—burnt garlic is bitter, and we don’t want that. I pour in the heavy cream, add the onion powder and that essential nutmeg, and let it come to a very gentle simmer, stirring occasionally.
Here’s the make-or-break moment. I reduce the heat to low and slowly sprinkle in my freshly grated Parmesan cheese, stirring constantly with my wooden spoon. I keep stirring until the cheese is fully melted and the sauce is smooth and cohesive. Then, I add the drained pasta and broccoli directly into the skillet, followed by the cooked chicken. I toss everything together vigorously, adding splashes of the reserved pasta water, one tablespoon at a time, until the sauce loosens and coats every single strand of pasta luxuriously. A final taste for seasoning, and it’s ready.(See the next page below to continue…)