Hey there! So, let me tell you about this chicken and broccoli pasta that’s been a real game changer in my kitchen. It’s one of those dishes that reminds me of Sunday dinners at my grandma’s place, where she somehow managed to feed a small army with just a pot and a pan. I swear, her stove was magical! I’ve tried to replicate her magic without burning the house down (only happened once, promise) and this recipe comes pretty close. Plus, who doesn’t love a dish that feels a bit fancy but is actually dead simple to make?
Why You’ll Love This
I whip this up whenever I need something comforting but not too heavy. My family goes bonkers for it—and honestly, so do I. It’s like a warm hug on a plate. Sometimes, when I’m not feeling like a culinary wizard, I throw this together because it’s just that easy. Oh, and the leftovers? They’re even better the next day. (If there are any, that is.)
Ingredients You’ll Need
- 250g of your favorite pasta (I often use penne, but spaghetti works too! I mean, who doesn’t have a half bag of that lying around?)
- 2 tablespoons olive oil
- 1 pound chicken breast, diced (thighs are juicier, just saying)
- 3 cups broccoli florets
- 3 cloves garlic, minced (or one if you’re having a lazy day)
- 1 cup heavy cream (or swap with milk if you’re feeling a bit cheeky)
- 1/2 cup grated Parmesan cheese (my grandma swore by the fancy stuff, but I’ve used the shaker kind in a pinch)
- Salt and pepper to taste
Directions, or How To Make This Magic Happen
- Start by cooking the pasta in salted water. You know the drill: a big pot, lots of water, and don’t forget to stir now and then so you don’t end up with a clump. Once it’s done, drain it and set aside.
- In a large skillet, heat up the olive oil. Toss in the chicken and cook until it’s golden brown and smells amazing. This is where I usually sneak a taste!
- Add the broccoli and garlic. Cook until the broccoli turns that vibrant green. Don’t worry if the garlic looks like it’s sticking to the pan—it adds flavor.
- Pour in the cream. Let it simmer a bit until it starts to thicken. And yes, it will look a bit weird at first—totally normal!
- Mix in the Parmesan cheese until it melts into the sauce. Stir in the pasta, making sure everything’s coated in creamy goodness.
- Season with salt and pepper. Taste it. Then taste it again, just to be sure!
Notes From My Kitchen
Through trial and error, I’ve figured out that using fresh broccoli is key. I once tried frozen, and it turned into a soggy mess. Also, I find the dish holds better if you keep the cream on a gentle simmer.
Variations I’ve Tried (And Some That Failed!)
I once experimented with adding sun-dried tomatoes; it was a hit! But beware: don’t overdo the cheese. I did once, and it was more like cheese with a side of pasta. Not ideal.
Equipment And Workarounds
If you don’t have a skillet, a large frying pan works. And if you’re missing a colander, a large slotted spoon will do for draining the pasta. Improvisation is key!
Storage Tips from Real Life
Store leftovers in an airtight container in the fridge. But let’s be real—this dish rarely makes it past the first night in our house!
Serving Suggestions
We usually pair it with a crisp green salad or some garlic bread. My aunt once suggested a glass of white wine… but I’ll leave that decision to you!
Pro Tips From My Kitchen
I once rushed the simmering process and ended up with a runny sauce. Take your time here; trust me, it’s worth it!
Questions I’ve Heard (And Answered!)
Can I use any type of pasta? Absolutely! I’ve tried everything form penne to fusilli, and they all work.
Can I make this in advance? Sure, but it’s best fresh. If you do reheat, add a splash of milk to loosen it up.
What if I don’t have Parmesan? Any hard cheese will do, but the flavor might vary a bit. No biggie!
And there you have it. Enjoy the cooking, and even more, the eating!