Ingredients
• 8 oz (225g) penne, rotini, or fettuccine
• 1 lb (450g) boneless chicken breasts or thighs, diced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 cups broccoli florets, chopped small
• 1 cup heavy cream or half-and-half
• ½ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• ½ tsp dried thyme or Italian seasoning
• Salt & black pepper to taste
• Optional: red pepper flakes, lemon zest, or sun-dried tomatoes
Instructions
- Cook pasta according to package directions until al dente. During last 2 minutes, add broccoli to the pot to blanch. Drain and set aside.
- In a large skillet, heat olive oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden and cooked through. Remove and set aside.
- In same skillet, add garlic; sauté 30 seconds until fragrant.
- Pour in heavy cream and chicken broth; bring to a gentle simmer. Stir in Parmesan until melted and smooth. Add thyme, salt, and pepper.
- Return chicken and add cooked pasta and broccoli to the skillet. Toss to coat in sauce; cook 2–3 min until heated through.
- Optional: Finish with a squeeze of lemon juice or sprinkle of red pepper flakes.
- Serve immediately with extra Parmesan and cracked black pepper.
PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4 | Calories: 480 | Net Carbs: 38g | Fats: 24g | Protein: 32g
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4 | Calories: 480 | Net Carbs: 38g | Fats: 24g | Protein: 32g