Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons butter
- 16 ounces pipe rigate pasta (or preferred pasta)
- 2 cups broccoli florets
- Optional: salt and pepper to taste
- Optional: garlic powder, Parmesan cheese, or heavy cream for extra flavor
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter and cook chicken breasts until golden and cooked through, about 6–8 minutes per side.
- Remove chicken from skillet, slice into bite-sized pieces, and return to skillet.
- Add broccoli florets to the skillet and sauté until bright green and slightly tender, about 4–5 minutes.
- Add cooked pasta to the skillet and toss everything together until evenly coated in the buttery sauce.
- Season with salt, pepper, and any optional add-ins like garlic or Parmesan. Serve warm.
Notes
- Swap pipe rigate with penne, fusilli, or whole wheat pasta.
- Add garlic or Parmesan for more depth of flavor.
- Stir in heavy cream or cream cheese for a creamy variation.
- Frozen broccoli works well—just thaw slightly before use.
- Double the recipe to meal prep for the week or freeze portions for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
