Chicken and Broccoli Pasta

Ingredients:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cups broccoli florets
12 oz penne pasta (or your choice of pasta)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 cup chicken broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
Drain the pasta and broccoli, and set aside.
Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken pieces, season with salt and pepper, and cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Sauté the Garlic:
In the same skillet, lower the heat to medium and add the minced garlic and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
Make the Sauce:
Add the chicken broth and heavy cream to the skillet, stirring to combine.
Let the sauce simmer for 2-3 minutes until slightly thickened.
Combine Ingredients:
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the drained pasta and broccoli to the skillet and stir to combine, making sure everything is coated with the sauce.
Finish and Serve:
Stir in the grated Parmesan cheese and adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley and extra Parmesan if desired. Serve hot.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: Approx. 550 kcal per serving | Servings: 4 servings