Description
This creamy chicken and spinach pasta with broccoli is a quick and delicious weeknight meal that combines tender chicken, fresh vegetables, and a rich Parmesan cream sauce. Ready in just 30 minutes, it’s perfect for a comforting and nutritious dinner that the whole family will love.
Ingredients
Scale
Protein & Vegetables
- 2 boneless, skinless chicken breasts, diced
- 2 cups broccoli florets
- 3 cups fresh spinach
- 3 cloves garlic, minced
Pasta & Sauce
- 8 oz pasta (penne, fettuccine, or rotini)
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Optional: red pepper flakes and fresh parsley for garnish
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the boiling water to blanch them. Drain pasta and broccoli together and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant but not browned.
- Make the Cream Sauce: Pour the chicken broth and heavy cream into the skillet with garlic. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce slightly thickens.
- Combine Ingredients: Return the cooked chicken to the skillet along with the drained pasta, broccoli, and fresh spinach. Toss everything together and cook just until the spinach wilts and the sauce evenly coats the ingredients.
- Season and Garnish: Adjust seasoning with salt, pepper, and optional red pepper flakes to taste. Serve the pasta hot, garnished with fresh parsley and additional Parmesan cheese if desired.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- For a gluten-free version, use gluten-free pasta.
- Add mushrooms or sun-dried tomatoes for extra flavor variations.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or broth if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
