# Components:
→ Proteins
01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-size pieces
→ Pasta
02 - 10 oz penne, rigatoni, or rotini pasta
→ Vegetables
03 - 2 cups small broccoli florets
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
→ Dairy & Cream
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup whole milk
→ Broth & Seasonings
10 - 2 cups low-sodium chicken broth
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - 1/2 teaspoon dried Italian herb blend (optional)
→ Garnish
15 - Fresh parsley, chopped
16 - Additional grated Parmesan cheese (optional)
# Directions:
01 - Heat butter in a large, deep skillet over medium heat. Add chicken, season with salt and pepper, and sauté for 4-5 minutes until lightly golden. Transfer to a plate.
02 - In the same skillet, add onion and garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Pour in chicken broth, milk, and heavy cream. Stir to combine and bring to a gentle simmer.
04 - Add pasta and broccoli to the skillet. Stir well, cover, and cook over medium-low heat for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed. Add additional broth or water if needed.
05 - Return cooked chicken to the skillet. Add Parmesan cheese, Italian herbs, and red pepper flakes if using. Stir until cheese melts and sauce becomes creamy.
06 - Taste and adjust seasoning with additional salt or pepper as desired.
07 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
