Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup milk
- ¼ teaspoon red pepper flakes
- 3 cups broccoli florets (about 1 pound)
- ½ cup freshly grated parmesan cheese (plus more for serving)
- 8–12 ounces dried penne pasta
- 2 teaspoons freshly squeezed lemon juice (from ½ a lemon)
- ⅓ cup toasted pine nuts (optional)
Instructions
- Cut chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.
- Heat olive oil in a pan and cook chicken for 4-6 minutes until golden brown and cooked through.
- In the same pan, melt butter, then sauté onions and garlic until fragrant.
- Stir in flour and cook for 1-2 minutes, then gradually add chicken broth, heavy cream, and red pepper flakes.
- Simmer and then stir in parmesan cheese and lemon juice until melted.
- Cook pasta as per package instructions; during the last few minutes, add broccoli florets.
- Combine drained pasta, broccoli, chicken, and sauce in a large bowl, adding reserved pasta water if needed.
Notes
Use fresh ingredients for the best flavor.
Avoid overcooking broccoli to maintain color and crunch.
Taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg