Description
A rich and creamy chicken and spinach pasta dish with tender broccoli florets, simmered in a luscious Parmesan and cream sauce. Perfect for a comforting weeknight meal that comes together quickly.
Ingredients
Scale
Pasta and Vegetables
- 8 oz pasta (penne, fettuccine, or rotini)
- 2 cups broccoli florets
- 3 cups fresh spinach
Protein
- 2 boneless, skinless chicken breasts, diced
Sauce and Seasoning
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Optional: red pepper flakes and fresh parsley for garnish
Instructions
- Cook pasta and broccoli: Cook pasta according to package directions until al dente. In the last 2 minutes of cooking, add broccoli florets to the boiling water. Drain pasta and broccoli together and set aside.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken breasts, seasoning them with salt and pepper. Cook until golden brown and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.
- Sauté garlic: Using the same skillet, add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make the sauce: Pour in chicken broth and heavy cream into the skillet. Bring the mixture to a simmer, then stir in Parmesan cheese until melted and the sauce thickens slightly.
- Combine ingredients: Add the cooked chicken, drained pasta, broccoli, and fresh spinach to the sauce. Toss everything together until the spinach wilts and all ingredients are evenly coated in the creamy sauce.
- Season and garnish: Adjust seasoning with salt, pepper, and optional red pepper flakes to taste. Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
Notes
- Use any pasta shape you prefer, such as penne, fettuccine, or rotini.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- You can add mushrooms or sun-dried tomatoes for extra flavor.
- Make sure not to overcook the broccoli; adding it in the last minutes of pasta cooking ensures it stays tender-crisp.
- Leftovers store well in the fridge for up to 3 days; reheat gently to prevent sauce separation.
