Almost a one-pot recipe that has protein, veggies, and carbs. Rich creamy sauce with garlic parmesan flavor will convince even kids to eat that not-so-loved broccoli. Another favorite pasta recipe on our dinner menu. Though the original recipe is rich and indulgent, there is room for customization. If the sauce is too rich for you or makes you feel guilty about the extra calories, then you can read in the tips section for options.
Pasta – I have used fusilli pasta in this recipe. The thick creamy sauce kind of hides in between those spirals and every bite feels extra juicy. You can use any shape of short pasta here. Short pasta, bite-sized pieces of chicken, and broccoli make it easy to eat. But if you must use long pasta, then that’s fine too. Boneless Chicken Breast– Cut into bite-sized 1-inch pieces. Chicken thighs will not go well with the rich sauce. Broccoli – Broccoli cut into florets. Once cut into florets, blanch them in boiling water for 60 seconds, followed by a quick ice bath. Blanching helps to partially cook the florets and also removes any impurities. Olive Oil – To cook the chicken. Butter – Well, the heart of the sauce. I would say don’t cut back on the butter. Flour– To thicken the sauce. Seasonings – Italian seasoning or mixed herb seasoning, pepper, and salt. Heavy cream Parmesan cheese– If the butter is the soul, parmesan cheese is the heart of this sauce. Lots of freshly grated parmesan cheese. No bottled or pre-shredded cheese here. Freshly grated good quality parmesan cheese is the game-changer. Nutmeg– Just a tiny pinch, as this is very intense.
Cook Chicken breast – Season Chicken breast pieces and cook just until done. It should no longer be pink. Make Garlic Parmesan Sauce – Melt butter and saute minced garlic until aromatic. Add flour and saute until the raw smell is gone. Then add cream, pasta water and make a smooth lump-free sauce. Final step – Add parmesan cheese followed by broccoli, chicken, and cooked pasta. Sprinkle nutmeg. Mix well and Chicken Broccoli pasta is ready !!
