Description
A comforting weeknight dinner featuring tender chicken and fresh broccoli in a rich Parmesan cream sauce.
Ingredients
For the chicken and vegetables:
- 1¼ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cups fresh broccoli florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
For the creamy sauce:
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried oregano
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
For serving:
- 12 oz penne or rigatoni pasta
- Reserved pasta cooking water as needed
Instructions
- Bring a large pot of salted water to boil for the pasta.
- Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Cook chicken in single layer for 3-4 minutes per side until golden and cooked through. Transfer to plate.
- In same pan, melt butter over medium heat. Add garlic and oregano, cooking 30 seconds until fragrant.
- Add heavy cream and lemon juice, whisking to combine. Bring to gentle simmer for 2-3 minutes.
- Return chicken to pan with broccoli florets. Cover and simmer 4-5 minutes until broccoli is tender-crisp.
- Remove from heat and stir in Parmesan cheese until smooth. Season with salt and pepper to taste.
- Add drained pasta and toss to combine. Add reserved pasta water as needed for silky consistency.
- Serve immediately with extra Parmesan cheese.
Notes
- Chicken thighs stay more tender than breasts but either works well
- Fresh broccoli gives better texture than frozen
- Don’t let cream sauce boil vigorously to prevent breaking
- Pasta water helps sauce adhere properly to noodles