Oh, the chaos of a weeknight! You know those evenings when time slips through your fingers faster than the latest TikTok trend? That’s when this creamy chicken and broccoli pasta swoops in to save dinner—like a culinary superhero with a cape made of parmesan. The aroma alone could make your kitchen feel like a five-star restaurant, even if the kids are arguing over the remote in the next room.
Steps
- Cut the chicken into ¾-inch pieces, season with lemon pepper, and sear in olive oil until golden brown on both sides. Remove from the skillet and set aside.
- In the same skillet, pour in white wine, scraping the bottom to deglaze, and let it reduce by half. Add butter and minced garlic, cooking for about a minute before stirring in flour to cook for another 1-2 minutes.
- Gradually add chicken broth and half and half, stirring constantly. Introduce hot sauce, Italian seasonings, mustard powder, and bring the mixture to a boil, then lower to a simmer.
- Cook penne pasta in boiling salted water until al dente, adding broccoli in the last 4 minutes. Drain the pasta and broccoli once cooked.
- Reduce the sauce heat to low and incorporate grated Asiago and Parmesan cheese slowly, ensuring it melts smoothly. Remove the skillet from heat and stir in freshly squeezed lemon juice.
- Combine the drained pasta, broccoli, and seared chicken with the sauce, stirring well to coat everything evenly. Adjust seasoning with salt if needed, and serve immediately.
Ingredients
- 1 large boneless, skinless chicken breast
- Lemon pepper seasoning, as needed
- 2 tablespoons of olive oil
- ½ cup of dry white wine (such as Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 3 tablespoons of butter
- 3 garlic cloves, minced
- 2 tablespoons of all-purpose flour
- ¾ cup of chicken broth
- 1 ¼ cups of half-and-half
- 1 teaspoon of hot sauce
- 2 ½ cups of broccoli florets
- ¾ cup of freshly grated Parmesan cheese
- ¼ cup of freshly grated Asiago cheese (or use additional Parmesan cheese)
- ½ pound of penne pasta
- 2 teaspoons of freshly squeezed lemon juice
- 1 teaspoon of Italian seasoning blend
- ½ teaspoon of mustard powder
- 1 pinch of red pepper flakes (optional)
Nutritional Values
Calories: 2588kcal | Carbohydrates: 228g | Protein: 108g | Fat: 132g | Saturated Fat: 64g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 4g | Cholesterol: 348mg | Sodium: 3120mg | Potassium: 2412mg | Fiber: 16g | Sugar: 24g | Vitamin A: 4472IU | Vitamin C: 216mg | Calcium: 1600mg | Iron: 8mg
FAQ
- Can I substitute chicken broth for white wine in the recipe?
- Absolutely, you can use chicken broth instead of white wine. This is a great option if you prefer not to cook with alcohol, and it still enhances the flavor of the dish.
- Is it necessary to use fresh broccoli, or can I use frozen?
- You can definitely use frozen broccoli if you prefer. Since frozen broccoli is already blanched, it may require only about 3 minutes of cooking time instead of the 4 minutes recommended for fresh.
- What should I do to prevent the cream sauce from becoming grainy?
- To avoid a grainy consistency in your cream sauce, ensure that the base of the sauce isn’t too hot when you add the cheese. Adding cheese to a hot sauce can cause the dairy to separate.
- How should I store leftovers, and how long do they last?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish for up to 3 months. Reheating in a makeshift double boiler can help restore its original consistency.
- What type of cheese works best for this recipe?
- It’s best to grate cheese from a wedge rather than using pre-packaged grated cheese, as it melts better and enhances the flavor. The recipe uses Belgioioso Parmesan and Asiago cheese, but feel free to use all Parmesan if you prefer.
Tips
- Always grate cheese from a block rather than using pre-packaged grated cheese, as it melts more smoothly and enhances the overall flavor of the dish.
- To prevent the sauce from becoming grainy, ensure the base isn’t too hot when adding the cheese, as high heat can cause the dairy to separate.
- If you prefer not to use wine, substitute with chicken broth, which works well in this recipe.
- When using frozen broccoli, reduce cooking time to 3 minutes instead of 4, as it’s already blanched.
Equipment
- 3-Quart Stainless Steel Sauté Pan – A pan of this size is essential for preparing the sauce and cooking the chicken.
- Cheese Grater – Necessary for grating Parmesan and Asiago cheese from blocks, which is recommended for better melting and flavor.
- Pasta Strainer – Useful for draining the pasta and broccoli after boiling.
- Measuring Spoons – For accurately measuring seasonings and ingredients.
- Pinch Bowls – Handy for organizing and measuring out seasonings and other small ingredients in advance.
