Description
A creamy and comforting Chicken Broccoli Pasta dish featuring tender chicken breast, fresh broccoli florets, and rigatoni pasta tossed in a flavorful garlic-thyme cream sauce, perfect for a hearty family dinner in just 30 minutes.
Ingredients
Pasta and Vegetables
- 8 oz (250 g) rigatoni (or another type of short pasta)
- 1 lb (450 g) broccoli florets
Protein and Dairy
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 1 tablespoon unsalted butter
- 1 cup (250 ml) half and half (single cream)
- 1/3 cup (40 g) grated Parmesan
Aromatics and Seasonings
- 1 medium onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/4 teaspoon red chili flakes
- Salt and freshly ground black pepper to taste
Liquids and Fats
- 1 tablespoon olive oil
- 1/3 cup (75 ml) chicken broth
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. During the last 2-3 minutes of cooking, add the broccoli florets to the same pot to steam them. Before draining, reserve 1–2 cups of the pasta cooking water.
- Cook Chicken: While pasta cooks, heat olive oil and butter in a large deep pan over medium heat. When butter is melted and foaming, add the chicken pieces. Season with salt and black pepper and cook for 5–7 minutes until the chicken is cooked through and lightly browned.
- Sauté Aromatics: Add the finely chopped onion to the same pan and cook for 3–4 minutes until softened and translucent. Stir in the chopped garlic and cook another 1–2 minutes, stirring frequently to avoid burning.
- Add Broth and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for a couple of minutes to slightly reduce and deepen in flavor.
- Create Sauce Base: Stir in the fresh thyme and red chili flakes, then pour in the half and half. Bring the mixture to a gentle simmer, reduce heat, and cook for 5 minutes to let the sauce thicken slightly.
- Toss Pasta and Broccoli: Add the cooked pasta and broccoli to the skillet. Toss gently to combine and coat with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Finish with Cheese and Season: Stir in the grated Parmesan cheese. Adjust seasoning with additional salt and freshly ground black pepper to taste.
- Serve: Serve the pasta hot, garnished with extra Parmesan cheese and a sprinkle of fresh thyme if desired.
Notes
- Use rigatoni or any short pasta that holds sauce well, like penne or fusilli.
- To make this dish lighter, substitute half and half with milk or a lower-fat cream alternative.
- If you prefer a spicier dish, increase the red chili flakes to taste.
- Reserve the pasta water carefully; it’s useful for loosening the sauce and helping it cling to the pasta.
- Fresh thyme adds brightness, but dried thyme can be used in a pinch (use about one-third the amount).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
