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Chicken Broccoli Pasta

A delightful dish combining tender chicken, vibrant broccoli, and comforting pasta in a creamy, cheesy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces medium shells pasta Soft and chewy, these shells are perfect for holding onto the creamy sauce.
  • 3 cups broccoli florets Adds a nutritional punch and lovely color.
Main Ingredients
  • 3 tablespoons olive oil Infuses flavor and richness into the dish.
  • 1 pound boneless, skinless chicken breasts (cut into 1-inch cubes) Provides a hearty protein source.
  • 1 cup skim milk Adds creaminess without being too heavy.
  • 1 cup low sodium chicken broth Enhances the overall taste of the sauce.
  • ¼ cup all-purpose flour Helps thicken the sauce.
  • 1 tablespoon garlic paste (or 3 teaspoons minced garlic) Elevates the dish with aromatic flavor.
  • to taste salt and fresh ground pepper Essential for enhancing all the flavors.
  • ¼ teaspoon chili powder (or to taste) Adds depth and warmth.
  • 1 cup shredded cheddar cheese Melts beautifully in the dish.

Method
 

Preparation
  1. Cook the pasta and broccoli: Begin by cooking the medium shells pasta according to the package instructions. During the last two minutes of cooking, add the broccoli florets to the pot, allowing them to soften just a bit. Drain everything and set aside for later.
Cooking
  1. Sauté the chicken: In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the cubed chicken and season it generously with salt and pepper. Cook for approximately 5 to 6 minutes, or until the chicken is nicely browned and cooked through.
  2. Make the sauce: While the chicken is cooking, whisk together the skim milk, low sodium chicken broth, and all-purpose flour in a mixing bowl. Then, add the garlic paste, a pinch of salt, black pepper, and chili powder, whisking until everything is thoroughly combined and smooth.
  3. Combine chicken and sauce: Pour the milk mixture into the skillet with the chicken, and cook for 2 to 3 minutes or until the sauce begins to thicken and bubble slightly.
  4. Bring it all together: Add the drained pasta and broccoli into the skillet, followed by the shredded cheddar cheese. Stir continuously until the cheese is melted and everything is evenly coated in the creamy sauce. Continue cooking for another 2 to 3 minutes to heat through.
  5. Let it rest: Remove the skillet from heat and allow the dish to rest for a few minutes before serving.
  6. Serve: Give it a gentle stir, and it’s ready to be served warm.

Notes

For added flavor, consider marinating the chicken in olive oil, garlic, and herbs for a few hours before cooking. You can swap out the broccoli for other vegetables, such as spinach, peas, or bell peppers. To amp up the cheesiness, try mixing in different types of cheese like mozzarella or parmesan.