Classic Chicken Broccoli Pasta
This Classic Chicken Broccoli Pasta is a quick, easy, and flexible dinner. Pan-fried chicken breasts, broccoli, pasta, and an herb garlic butter sauce come together in just 30-minutes and is sure to satisfy even the pickiest eaters!
Servings: 4 6 servings
- 1 lb penne or rigatoni pasta
- 2 medium broccoli heads
- 4 chicken breasts cubed
- 1 tbsp olive oil
- 1 tsp each, salt and pepper
Garlic herb butter sauce
- 3 tbsp high quality unsalted butter
- 1/2 cup parmesan cheese
- 1 tsp oregano minced
- 4 cloves garlic
Cook pasta according to package instructions. Add the broccoli into the boiling pasta about 3-4 minutes before the pasta is fully cooked. Reserve about 1 cup of pasta water before draining the pasta and broccoli. Set aside.
Wash and dry chicken well. Cut chicken into 2 inch cubes* then season with salt and pepper.
To a large skillet add olive oil. When hot add in the chicken. Cook the chicken both sides until golden brown (about 6-7 minutes on each site). Transfer chicken to a plate.
Add butter, garlic and oregano to the hot skillet and sauté until the garlic turns golden. Then add in the parmesan cheese and stir well. Remove from heat.
In a big bowl combine the pasta and broccoli with the cubed chicken and pour over the butter sauce from the pan. Garnish with sea salt, pepper and lots of shaved parmigiana reggiano cheese. Serve
- the side of the chicken doesn't matter but try to cut into even size pieces so it cooks at the same time.
Calories: 943kcal | Carbohydrates: 107g | Protein: 76g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1251mg | Potassium: 2084mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2444IU | Vitamin C: 275mg | Calcium: 343mg | Iron: 5mg