Creamy Broccoli Chicken Pasta
A quick and satisfying dinner featuring tender chicken, vibrant broccoli, and a rich creamy sauce, ready in just 30 minutes.
Ingredients
- 500 grams boneless chicken thighs (chopped into bite-sized pieces)
- 2 tablespoons butter
- 3 cloves garlic (crushed or minced)
- 1 cup heavy cream (or whipping cream)
- 1 teaspoon dried thyme
- 2-3 cups broccoli florets (cut into small pieces)
- ¾ cup grated Parmesan cheese
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 500 grams pasta (cooked with 1 cup of reserved pasta cooking water)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1 cup of the pasta water before draining.
- In a large skillet over medium-high heat, add a drizzle of olive oil. Season chicken with salt and pepper, then cook until no longer pink and lightly golden. Remove and set aside.
- In the same skillet, add butter, garlic, and thyme. Cook for about 30 seconds until fragrant.
- Pour in heavy cream and lemon juice, bringing to a gentle simmer.
- Add chicken back to the skillet along with broccoli. Simmer for 5-7 minutes until chicken is cooked through and broccoli is tender yet crisp.
- Stir in Parmesan cheese until melted. Add cooked pasta, tossing to coat. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Serve immediately, garnished with extra Parmesan and pepper if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.