Chicken and Broccoli Pasta
Easy, Creamy, Garlicky, Chicken and Broccoli Pasta. This chicken and broccoli pasta is something you will want to add to the menu!
Servings: 4
Equipment
- Pot for the pasta
- Skillet for the chicken
- Colander
- wooden spoon
- Whisk
- Mixing bowl
- Serving bowl
Ingredients
For the Chicken
- 8 ounces penne pasta
- 2 cups broccoli, cut into small florets
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated parmesan cheese
- 2 chicken breasts, cooked and cut into small cubes
Instructions
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package instructions until al dente. In the last 5 minutes of cooking add the broccoli florets in the boiling water with the pasta.
- Drain the pasta and broccoli in a colander and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook for 2-3 minutes, until softened.
- Add the minced garlic, salt, and black pepper, and cook for an additional 1 minute.
- Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the whole milk, stirring until smooth.
- Cook for 2-3 minutes, until the sauce has thickened.
- Stir in the grated parmesan cheese until melted and smooth.
- Add the cooked pasta, broccoli, and diced chicken breasts to the pot with the parmesan sauce.
- Stir until everything is well coated and heated through, about 2-3 minutes.
- Transfer the Chicken Broccoli Pasta Salad to a serving bowl.
- Garnish with additional grated parmesan cheese, if desired.
- Season to taste and serve hot
Notes
Storage and Freezing Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, simply microwave the pasta salad until warmed through, or heat it gently on the stovetop with a splash of milk to prevent it from drying out.
This pasta is not suitable for freezing, as the creamy sauce may separate upon thawing.
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk for a lighter version of this recipe, but keep in mind that the sauce may not be as creamy and rich.
