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Ingredients:
For the Pasta:
- 2 cups broccoli florets
- 12 oz (3 cups) pasta (penne or fusilli works best)
For the Sauce:
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
For the Chicken:
- 2 chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
Optional Garnish:
- Red pepper flakes
- Additional Parmesan cheese
Directions:
- Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. During the last 2 minutes of cooking, add the broccoli florets to the boiling pasta. Drain and set aside. - Cook the Chicken:
In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook for 6–8 minutes, or until fully cooked and golden brown. Season with salt and pepper, then remove from the skillet and set aside. - Make the Sauce:
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese and Italian seasoning, letting the sauce thicken for 3–4 minutes. - Combine Pasta, Chicken, and Broccoli:
Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything together until evenly coated with the creamy sauce. Adjust seasoning with more salt and pepper, if needed. - Serve:
Serve warm and garnish with additional Parmesan cheese or red pepper flakes for a spicy kick.
