Chicken and Broccoli Pasta

Ingredients

• Oil - Olive oil is used to cook the chicken.
• Chicken - Boneless, skinless chicken breast works well here. Cut it into roughly 1-inch pieces and try to keep them about the same size so they cook at the same rate.
• Salt and pepper - Salt seasons the chicken and pasta water, while black pepper adds simple flavor to the sauce.
• Butter and flour - These are used to make the base to thicken the sauce.
• Garlic - Fresh garlic adds plenty of flavor.
• Milk - Whole milk keeps the sauce creamy without making it too heavy.
• Parmesan cheese - Parmesan adds cheesy, salty flavor to the sauce. Serve with extra, if desired.
• Pasta - Rotelle or rotini both work well because the sauce clings to the shape.
• Broccoli - Fresh or frozen broccoli can be used.
• For serving - Crushed red pepper adds a little heat, if desired.

📖 See the recipe card for quantities and preparation.

How to make chicken and broccoli pasta

Cook the chicken

• Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot but not smoking, add the chicken and arrange it in a single layer.
• Cook, undisturbed, for 2½-3 minutes. Stir and turn each piece, then cook for another 2-3 minutes until browned on both sides.
• Don't worry if it is not cooked through. It will finish cooking in the sauce.

Make the sauce

• Add the butter to the chicken. When the butter melts, add the garlic and cook for 1 minute, stirring frequently.
• Add the flour and stir well to combine. Cook for 1½-2 minutes, stirring frequently, to cook out the raw flour taste.
• Slowly add the warm milk, stirring constantly, until the sauce is smooth. When it comes to a simmer, lower the heat to low, cover the skillet, and cook for 10 minutes, stirring occasionally. Keep the sauce at a gentle simmer and adjust the heat as needed.

Make the pasta

• While the sauce cooks, cook the pasta to package directions for al dente. Remember to salt the water; 1-2 tablespoons should do it.
• Before draining the pasta, reserve about 1 cup of the cooking water in case you need to loosen the sauce.

Finish the dish

• Add the parmesan cheese and black pepper to the sauce. Stir well until incorporated. Taste the sauce and add salt if needed. As a reference, we added ¾ teaspoon to ours.
• Add the pasta and broccoli to the sauce and stir well. Cover the skillet and cook for 2-5 minutes, or until the broccoli reaches the desired tenderness. If the sauce is too thick, add some of the reserved pasta water, 1-2 tablespoons at a time, until it reaches the desired consistency. Stir well.
• Serve with extra parmesan cheese and crushed red pepper, if desired.

Storing and reheating instructions

Let leftovers cool, then store them in an airtight container in the refrigerator for 3-4 days.

To freeze, place cooled leftovers in a freezer-safe container and freeze for up to 2-3 months for the best quality. Thaw overnight in the refrigerator before reheating.

Reheat leftovers in a skillet over medium-low heat or in the microwave until hot all the way through. Add a splash of milk, broth, or water if needed to loosen the sauce. Leftovers should be reheated to 165°F.

According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.