Creamy Chicken and Broccoli Pasta
Pasta with juicy chicken and crisp roasted broccoli, all wrapped in a dreamy creamy sauce!
Servings: 4
Cost: £3 / $3.50
Equipment
- Large Baking Tray (for baking chicken & broccoli)
- Large Pan & Wooden Spoon (for sauce)
- Large Pot & Tongs (for cooking pasta)
- Cling Film & Rolling Pin (for pounding chicken)
- Sharp Knife & Chopping Board
- Fine Cheese Grater
Ingredients
Chicken & Broccoli
- 2x 7oz/200g boneless skinless Chicken Breasts
- 1x 14oz/400g whole head of Broccoli, broken into bite-sized florets (florets should weigh 9oz/250g)
- 1/2 Lemon, juice only
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Salt, plus more salt as needed
- 1/4 tsp Black Pepper, plus more as needed
- 1 tbsp Olive Oil, plus more as needed
Pasta
- 10.5oz / 300g Long-Cut Pasta
- 1 1/4 cups / 300ml Heavy/Double Cream, at room temp
- 3/4 cup / 180ml Chicken Stock
- 1.8oz / 50g freshly grated Parmesan
- 2 tbsp Butter
- 2 cloves of Garlic
- Salt & Black Pepper, to taste
Instructions
- Preheat oven to 200C/400F.
- Lay a sheet of cling film over the chicken breasts and use a rolling pin to pound to even thickness. Place on a large baking tray and coat in 1/2 tsp onion powder, garlic powder, salt, 1/4 tsp black pepper and 1 tbsp olive oil. Add the broccoli to the other side of the tray and toss in a drizzle of olive oil and a good pinch of salt & pepper.
- Bake in the oven for 18-20mins, or until the chicken is white/piping hot through the centre and the broccoli is lightly charred and fork tender. They should cook at an even rate, but timings will vary based on the thickness of the chicken and the size of the broccoli florets. Don't be afraid to pull one out of the oven before the other if needed. Once out of the oven, gently squeeze lemon juice over the broccoli. Rest the chicken for a few mins, then slice it into thin strips just before needed.
- Meanwhile, with around 10 or so mins to go pop the pasta in salted boiling water and cook until al dente.
- At the same time, melt butter in a large deep pan over medium heat and fry the garlic for 1-2mins. Stir in chicken stock & cream and bring to a simmer. Stir in parmesan and continue gently simmering until the sauce thickens.
- Use your tongs to transfer the pasta straight from the pot into the sauce and toss to coat. Add the chicken and broccoli, and continue tossing until the sauce thickens around the pasta and clings to it. If it over thickens then toss in some of the leftover pasta water. If you go overboard, just continue gently tossing over heat until the sauce thickens. Season to taste then serve and enjoy!
Video
Notes
a) Pasta - The pasta I use here is Manfredine, but realistically any sort of long-cut pasta will do the trick.
b) Do I have to bake the chicken & broccoli? - I bake the broccoli because it goes gorgeously crispy and gains heaps more flavour than if it were simply boiled. I add the chicken on the same tray for ease, as it cooks at the same rate the broccoli does. Having said that, you could pan-fry the chicken and boil the broccoli (add to pasta water 4-5mins before the pasta is cooked).
c) Seasoning - The onion/garlic powder spruce up the chicken. I highly recommend adding at least one of them, just to prevent the chicken from turning out bland!
d) Calories - Whole recipe divided by 4.
Nutrition
Calories: 802kcal | Carbohydrates: 68.01g | Protein: 35.16g | Fat: 44.63g | Saturated Fat: 24.012g | Polyunsaturated Fat: 2.912g | Monounsaturated Fat: 13.914g | Trans Fat: 0.353g | Cholesterol: 201mg | Sodium: 663mg | Potassium: 845mg | Fiber: 9.9g | Sugar: 3.32g | Vitamin A: 1937IU | Vitamin C: 59mg | Calcium: 200mg | Iron: 1.67mg