Creamy Chicken Broccoli Pasta with Parmesan in One Pot
A one-pot pasta with chicken, soft broccoli, and a gently finished Parmesan cream sauce.
Ingredients
Main Ingredients
- 8 oz pasta of choice
- 2 cups broccoli florets fresh or frozen
- 1 pound chicken breast diced
- 2 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- Salt and pepper to taste
Additional Preparation
- water as needed; For cooking the dry pasta with the measured broth
Instructions
Instructions
- Heat 1 tablespoon oil over medium heat in a large pot. Cook diced chicken in an uncrowded layer, turning until lightly browned and 165°F internally; transfer to a plate.
- Add the remaining 1 tablespoon oil and garlic; stir for about 1 minute until fragrant. Add broth, dry pasta, and broccoli, plus enough hot water for the pasta to sit just under the liquid when pressed down.
- Bring to a boil, reduce to a gentle simmer, and cover. Stir occasionally and cook until pasta is tender and broccoli is cooked, using the pasta package as a guide and adding small amounts of hot water if needed.
- Reduce excess liquid briefly uncovered if needed, then lower the heat, add cream, and warm gently. Remove from the heat, stir in Parmesan gradually, and fold in chicken and its juices.
- Season with salt and pepper, loosen with a splash of hot water if needed, and divide into four portions.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat gently to 165°F throughout, stirring with a small splash of water as needed.