Description
Filling, fresh and fabulous, my Creamy Lemon Chicken and Broccoli Pasta combines simple ingredients in an easy dinner that is sure to become a family favorite.
Ingredients
- 10 ounces pasta (penne, ziti, or rotini)
- 1/2 cup reserved pasta water
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 3/4 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream (or half & half)
- 2 cups small broccoli florets
- 1 and 1/2 cups grated parmesan cheese
- 1 teaspoon Italian seasoning
- Zest and juice 1 large lemon
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5–7 minutes, until browned and cooked through. Remove from the skillet and set aside.
- Reduce heat to medium. In the same skillet, add the garlic and sauté for about 30 seconds, until fragrant.
- Whisk in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3–4 minutes.
- Whisk in the parmesan cheese, Italian seasoning, lemon zest, and lemon juice. Simmer for another 2–3 minutes, until the sauce begins to thicken. Add reserved pasta water, 1 tablespoon at a time, stirring until the sauce is smooth and creamy.
- Add the broccoli florets. Cover and cook for 4–5 minutes, until tender-crisp.
- Return the chicken to the skillet, then add the cooked pasta. Toss until everything is evenly coated in the sauce.
- Taste and adjust salt and pepper as needed. Serve warm with extra parmesan, if desired.