
Easy Chicken and Broccoli Pasta!
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
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8 ounces penne pasta (or any short pasta)
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2 cups broccoli florets
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2 tablespoons olive oil, divided
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2 boneless, skinless chicken breasts (about 1 lb)
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½ teaspoon salt (plus more to taste)
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¼ teaspoon black pepper
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1 small onion, finely chopped
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups whole milk (warm)
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½ cup grated parmesan cheese (plus extra for garnish)
Instructions
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Cook the Pasta & Broccoli
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Bring a large pot of salted water to a boil.
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Add the penne pasta and cook according to package instructions.
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During the last 2–3 minutes, add the broccoli florets to the pot.
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Drain and set aside.
-
-
Cook the Chicken
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Season the chicken breasts with salt and black pepper.
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Cook for 5–7 minutes per side, or until fully cooked (internal temp: 165°F/75°C).
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Remove from the pan, let it rest for a few minutes, then slice into strips.
-
-
Make the Sauce
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In the same pan, add 1 tablespoon of olive oil.
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Sauté the onion until soft (about 2 minutes), then add the garlic and cook for 30 seconds.
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Sprinkle in the flour and stir constantly for 1 minute.
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Gradually whisk in the warm milk, stirring continuously to avoid lumps.
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Cook for 3–4 minutes, or until the sauce thickens.
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Stir in the parmesan cheese until melted and smooth.
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-
Combine & Serve
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Add the drained pasta and broccoli to the sauce, tossing to coat.
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Mix in the sliced chicken.
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Adjust seasoning if needed.
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Serve warm with extra parmesan cheese on top.
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Optional Variations:
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Make it creamier – Add ½ cup of heavy cream or an extra ¼ cup of parmesan.
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Add spice – Sprinkle in red pepper flakes for a kick.
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More protein – Stir in crispy bacon or shrimp.
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Lighter version – Use low-fat milk and replace half the parmesan with nutritional yeast.
Let me know if you need any modifications! π
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