Ingredients
- 20–24 oz boneless skinless chicken breasts or thighs, diced
- 1 teaspoon olive oil
- 2 to 2½ teaspoons Italian seasoning, divided
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 3–4 garlic cloves, minced
- 8 oz pasta (spaghetti, fettuccine, or linguine)
- 2–3 cups broccoli florets
- 2–3 cups chicken broth or stock
- 1 1/4 cups heavy whipping cream or half and half
- 4 oz freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken, half the Italian seasoning, smoked paprika, salt, and pepper. Cook for 3–4 minutes until lightly browned.
- Increase heat to medium-high and pour in chicken broth and cream. Stir, scraping up any browned bits, and bring to a gentle boil.
- Add pasta to the pot, letting it soften and submerge in the liquid. Reduce heat to low, cover, and simmer for 6 minutes, stirring occasionally.
- Add broccoli florets, cover again, and cook for another 6–8 minutes until pasta is tender and broccoli is bright and slightly crisp.
- Turn off heat and stir in minced garlic and Parmesan cheese. Mix until melted and creamy.
- Adjust seasoning with remaining Italian seasoning, salt, and pepper. Let sit a few minutes to thicken before serving.
Notes
- Use freshly grated Parmesan for best melting and texture.
- Stir occasionally to prevent pasta from sticking.
- Add extra broth or cream if sauce becomes too thick.
- Let dish rest briefly before serving to thicken naturally.
- Avoid high heat when reheating to prevent sauce separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
