Chicken Broccoli Pasta
Make this Chicken Broccoli Pasta dish in just 30 minutes, and treat yourself to a homemade mac and cheese that’s rich, creamy, and delicious!
Servings: 4 serves
Ingredients
- 8 ounces medium shells pasta, uncooked
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup skim milk
- 1 cup low sodium chicken broth
- ¼ cup all-purpose flour
- 1 tablespoon garlic paste, or 3 teaspoons minced garlic
- salt and fresh ground pepper, to taste
- ¼ teaspoon chili powder, or to taste
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta according to the directions on the box. Add the broccoli florets to the pasta during the last 2 minutes of cooking. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add in the chicken and season with salt and pepper. Cook for 5 to 6 minutes or until browned.
- Meanwhile, in a mixing bowl, whisk together the milk, chicken broth, and flour. Add garlic, salt, pepper, and chili powder; whisk until well combined.
- Stir the milk mixture into the pan with the chicken. Cook for 2 to 3 minutes or until the sauce has thickened.
- Add in the pasta, broccoli, and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes or until heated through.
- Remove from heat and let rest for a few minutes.
- Stir and Serve.
Video
Notes
- Chicken: I use chicken breasts in this recipe, but you can also use chicken thighs. Most importantly, brown the chicken when you cook it. If chicken isn’t thoroughly browned, it won’t have a lot of flavor.
- Shredded Cheese: Shredded cheddar cheese is almost always my choice for this recipe, but this will taste great with any melty cheese you want.
- Before adding the sauce to the skillet, whisk it well and make sure there are no lumps. When you pour the sauce into the skillet, do it slowly while whisking. That will keep the sauce from seizing up, clumping, or breaking apart.
- Store leftovers in an airtight container and keep them in the fridge for 4 days or in the freezer for 3 months. Reheat leftovers in the microwave in 20-second increments until warm.
Nutrition
Calories: 636kcal | Carbohydrates: 59g | Protein: 44g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 388mg | Potassium: 962mg | Fiber: 4g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 63mg | Calcium: 341mg | Iron: 2mg
