Creamy Chicken Broccoli Pasta (Print Version)

# Ingredients:

→ Main Components

01 - 2 boneless, skinless chicken breasts
02 - 280 grams penne or ziti pasta
03 - 200 grams fresh broccoli florets

→ Seasoning & Aromatics

04 - 15 ml olive oil
05 - Salt to taste
06 - Black pepper to taste
07 - 2.5 ml garlic powder
08 - 2.5 ml paprika
09 - 3 cloves minced garlic

→ Alfredo Sauce

10 - 30 grams unsalted butter
11 - 360 ml heavy cream
12 - 100 grams freshly grated Parmesan cheese
13 - 1.25 ml nutmeg
14 - 60 ml reserved pasta water

→ Garnish & Serving

15 - Fresh chopped parsley
16 - Extra Parmesan cheese

# Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until it reaches an al dente texture. During the final 2 to 3 minutes of the pasta's cooking time, add the broccoli florets to the pot. Once cooked, drain the pasta and broccoli thoroughly, ensuring to reserve 60 ml of the pasta water.
02 - While the pasta cooks, pat the chicken breasts dry with paper towels and season them generously with salt, pepper, garlic powder, and paprika. Heat 15 ml of olive oil in a large skillet over medium heat. Place the seasoned chicken in the hot skillet and cook for 5 to 6 minutes per side, or until they are golden brown and fully cooked through. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing.
03 - Using the same skillet, reduce the heat to medium-low. Add 30 grams of unsalted butter and allow it to melt. Once melted, add the minced garlic and sauté for approximately 30 seconds, or until it becomes fragrant. Exercise caution to prevent the garlic from burning.
04 - Pour 360 ml of heavy cream into the skillet and bring it to a gentle simmer for 3 to 4 minutes, stirring occasionally. Gradually incorporate 100 grams of freshly grated Parmesan cheese, stirring continuously until the cheese has melted completely and the sauce is smooth and creamy. Season the Alfredo sauce with salt, pepper, and 1.25 ml of nutmeg to taste.
05 - Add the cooked pasta and broccoli directly into the skillet with the Alfredo sauce. Toss all ingredients gently to ensure everything is evenly coated. If the sauce appears too thick, add a small amount of the reserved 60 ml pasta water, stirring until your desired consistency is achieved.
06 - Arrange the previously sliced chicken on top of the coated pasta and broccoli. Allow the chicken to warm through slightly within the sauce.
07 - Serve the Creamy Alfredo Chicken and Broccoli Pasta immediately while hot. Garnish with fresh chopped parsley and offer extra Parmesan cheese at the table.

# Notes:

01 - For a lighter variation, substitute half-and-half for the heavy cream, but note that the resulting sauce will be thinner.
02 - Introduce a pinch of red pepper flakes to the sauce for an added touch of heat.
03 - Feel free to experiment with other vegetables, such as asparagus or peas, as an alternative to broccoli.
04 - Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
05 - To prepare a vegetarian option, simply omit the chicken and incorporate sautéed mushrooms or spinach instead.

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