Creamy Chicken and Broccoli Pasta

A delicious and creamy pasta dish featuring tender chicken and vibrant broccoli, perfect for a comforting meal.

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 650 kcal

8 cups water
Salt
5 cloves garlic (smashed)
½ medium onion (thinly sliced)
4 slices lemon (thinly sliced)
3 cups dry macaroni
1 lb chicken breast (cut into 1-inch cubes) I used a 546 g package
4 tablespoons butter (56 g)
1½ cups heavy whipping cream (unwhipped) (480 ml)
1 cup freshly grated Parmesan (about 90 g)
¼ teaspoon black pepper plus more to taste
Reserved cooking water as needed
Salt only if needed after tasting
3 cups broccoli florets (cut into evenly sized pieces)
¼ inch water in a wide deep pan with a lid plus cold or ice water for cooling the broccoli
a small pinch salt (optional)

Steam the broccoli in a pan with boiling water for 4–5 minutes, then cool in ice water.
Make aromatic water by boiling water with garlic, onion, lemon, and salt for 5 minutes.
Poach chicken in the aromatic water until cooked through, about 8–10 minutes.
Cook macaroni in the reserved liquid according to package directions.
Make Alfredo sauce by melting butter, adding cream, and stirring in Parmesan until smooth.
Combine macaroni, chicken, and broccoli with the sauce, adjusting consistency with reserved water.

For extra flavor, consider adding herbs like basil or parsley.

Keyword chicken