Creamy Chicken and Broccoli Pasta
Delicious meal for any lunch or dinner
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Ingredients
Method
- 1Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets.
- 2Drain and set aside.
- 3In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken and season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- 5Make the Sauce: Lower the heat to medium and add the chicken broth and heavy cream. Stir well to combine and simmer for about 3-4 minutes until slightly thickened.
- 6Stir in the grated Parmesan cheese and continue to cook, stirring, until the sauce is smooth and creamy.
- 7Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything together until well coated in the sauce. Adjust seasoning with extra salt and pepper if needed.
- 8*Garnish with fresh chopped parsley if desired.
- 9Serve immediately while hot and creamy!
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