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Creamy Chicken and Broccoli Pasta

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Ingredients
  

  • 12 oz short pasta penne, fusilli, or rotini
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 garlic clove minced
  • ½ cup finely chopped onion
  • 3 cups small broccoli florets
  • Salt and pepper to taste
  • 1 tsp red pepper flakes optional
  • 1 cup chicken broth
  • 1 cup reserved pasta water
  • ¾ cup heavy cream or half and half
  • ½ cup grated Parmesan cheese

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the pasta water before draining. Set pasta aside.
  • In a large skillet, heat the olive oil and butter over medium heat. Add the chicken pieces and season with salt, pepper, and red pepper flakes if using. Cook for about 5–6 minutes, until the chicken is golden and cooked through. Transfer the chicken to a plate and keep warm.
  • In the same skillet (don’t clean it—those browned bits add flavor!), add a touch more oil if needed. Sauté the garlic and onion until soft and translucent.
  • Add the broccoli florets along with a splash of the reserved pasta water or chicken broth. Cover and steam-sauté for 3–4 minutes, just until the broccoli is tender and bright green.
  • Pour in the chicken broth, reserved pasta water, and cream. Stir and bring to a gentle simmer. Add the Parmesan cheese and stir until the sauce is smooth and creamy.
  • Return the cooked chicken to the skillet along with the drained pasta. Toss everything together to coat. If the sauce is too thick, add a bit more reserved pasta water to loosen it.
  • Spoon into bowls and finish with extra Parmesan or a sprinkle of red pepper flakes, if desired. Serve hot .