Description
This Cheesy Garlic Chicken and Broccoli Pasta is a comforting and hearty dish that combines tender chicken, fresh broccoli, and garlic in a creamy cheddar cheese sauce tossed with perfectly cooked pasta. Ready in just 35 minutes, it’s a perfect weeknight meal that delivers rich flavors and satisfying textures.
Ingredients
Scale
Pasta and Vegetables
- 8 oz pasta
- 2 cups broccoli florets
Protein
- 1 lb chicken breast, diced
Garlic and Dairy
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Oils and Seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to package instructions, ensuring it is al dente. Drain well and set aside for later mixing.
- Sauté Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken breast and cook until browned on all sides and cooked through, about 6-8 minutes.
- Add Garlic: Add minced garlic to the skillet with the chicken and cook for 1 minute until fragrant, being careful not to burn.
- Cook Broccoli: Add broccoli florets to the skillet and sauté for 3-4 minutes until they are tender-crisp.
- Add Cream: Pour in the heavy cream and bring the mixture to a gentle simmer to allow the flavors to meld.
- Incorporate Cheese: Stir in shredded cheddar cheese until it melts completely and forms a smooth, creamy sauce.
- Toss Pasta: Add the cooked pasta to the skillet and toss everything together to fully coat the pasta with the cheesy sauce and evenly combine the ingredients.
- Season: Season the dish with salt and pepper to taste, adjusting according to your preference.
- Serve: Serve the cheesy garlic chicken and broccoli pasta hot for a delicious and comforting meal.
Notes
- Use any pasta shape you prefer; penne or rotini work well to hold the sauce.
- If you want extra flavor, add a pinch of red pepper flakes when sautéing garlic.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Cook broccoli to your preferred tenderness; blanching before sautéing is an option for softer broccoli.
- Leftovers store well in the fridge for up to 3 days; reheat gently to avoid curdling the sauce.
