Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk (substitute with almond milk for dairy-free)
- 8 ounces uncooked pasta (penne or rotini work well)
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Red pepper flakes (optional, for a bit of heat)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until browned, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
- Pour in the chicken broth and milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add the pasta to the skillet, ensuring it is submerged in the liquid. Cover the pan and cook for 10 minutes, occasionally stirring to prevent sticking.
- Stir in the broccoli florets, cover, and continue cooking for another 5-7 minutes until the broccoli is tender and the pasta is cooked to your desired doneness.
- Reduce the heat to low, and mix in the cheddar and Parmesan cheeses, stirring until melted and creamy.
- Sprinkle in the Italian seasoning and, if desired, a pinch of red pepper flakes for some heat. Adjust seasoning with more salt and pepper as needed.
- Serve hot, straight from the pan, and enjoy the heartwarming flavors together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International