Description
Creamy chicken and broccoli pasta brings comfort and flavor to your dinner table with Italian-inspired simplicity. Cheesy, hearty, and quick to prepare, this dish delivers restaurant-quality satisfaction straight from your kitchen.
Ingredients
Scale
Main Protein and Pasta:
- 1 large boneless, skinless chicken breast
- 1/2 pound (0.5 lb) penne pasta
Vegetables and Seasoning:
- 2 1/2 cups broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon lemon pepper seasoning
- 2 teaspoons freshly squeezed lemon juice
Dairy and Sauce Ingredients:
- 3 tablespoons butter
- 1 1/4 cups half and half
- 3/4 cup Parmesan cheese
- 1/4 cup Asiago cheese
- 2 tablespoons flour
- 1/2 cup chicken broth
- 3/4 cup chicken broth
- 1 teaspoon hot sauce
- 2 tablespoons olive oil
Instructions
- Blend a zesty seasoning mix combining Italian herbs, mustard powder, and optional red pepper flakes, then set aside for later use.
- Slice chicken into uniform cubes and season generously with lemon pepper. Sear in hot olive oil until golden and fully cooked, then transfer to a separate plate.
- Prepare pasta in salted water according to package instructions. During the final 4 minutes of cooking, introduce broccoli florets to the boiling water. Drain completely and reserve.
- Using the same skillet, deglaze with chicken broth, allowing liquid to reduce for approximately 4 minutes. Incorporate butter and minced garlic, sautéing briefly. Sprinkle flour and cook, stirring constantly.
- Gradually whisk in remaining chicken broth and half and half. Introduce hot sauce and prepared seasoning blend. Simmer until sauce reaches a thick, creamy consistency.
- Lower heat and fold in Parmesan and Asiago cheeses until completely melted. Finish with a splash of fresh lemon juice for brightness.
- Combine pasta, broccoli, and chicken with the prepared sauce. Gently toss to ensure even coating. Taste and adjust seasonings as needed. Serve immediately while hot.
Notes
- Customize heat levels by adjusting red pepper flakes for those who prefer mild or spicy dishes.
- Swap half and half with lighter alternatives like whole milk or Greek yogurt for lower-fat options.
- Use gluten-free pasta and replace flour with cornstarch to make the recipe celiac-friendly.
- Enhance protein content by adding extra chicken or incorporating plant-based protein like chickpeas for vegetarian variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg