Chicken and Broccoli Pasta
This Chicken and Broccoli Pasta is a delicious and wholesome meal that combines tender chicken, fresh broccoli, and pasta, all coated in a light garlic and olive oil sauce. It's perfect for a family dinner and can be on the table in under 30 minutes!
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 oz penne pasta
- 2 cups broccoli florets About 150 g
- 2 boneless, skinless chicken breasts About 1 lb / 450 g
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes Optional
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped For garnish
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to package instructions, typically about 10 minutes. Add the broccoli florets to the pasta water during the last 3 minutes of cooking to blanch them.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides.
- Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side or until the chicken is fully cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Drain the pasta and broccoli, then add them to the skillet with the garlic. Toss to combine, adding the red pepper flakes if using.
- Add the sliced chicken and grated Parmesan to the skillet. Toss everything together until well combined, and cook for an additional 2 minutes to heat through.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to substitute the penne pasta with any pasta shape you prefer.
You can add more vegetables such as bell peppers or carrots for extra nutrition.
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.