Easy Creamy Chicken Pasta With Broccoli


Chicken Broccoli Alfredo Pasta is a simple dinner idea that can be easily turned into tasty lunch the next day. And the best part is that this one-pot meal reheats like a charm. Just add milk, more cream, or chicken broth.

Cook the pasta in a large pot of water (salted) according to the package directions until cooked through. Rinse under cold water and set aside.

Chicken. Wash and pat dry the chicken. Season with salt, black pepper, and 1 teaspoon of dried Italian herbs.

In a large skillet over medium-high heat add oil. Cook chicken thighs ‘’skin’’ side downfor 8 min, untouched. Fli over and cook additional 7-12 min.

Reduce the heat to medium-low and wipe the skillet briefly with paper towels. Add a dash of cooking oil and 2 tablespoons of butter.

Cook onion and garlic. Pour in broth, simmer, then cream and parmesan.

The sauce is ready when it coats the back of a wooden spoon or spatula. Add in blanched broccoli florets and cooked pasta.

Stir gently until all the ingredients are coated in sauce. If the sauce seems too thick, add reserved pasta cooking water to thin it out.

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