# Ingredient List:
→ Meats
01 - 2 medium boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
→ Pasta
05 - 10 oz short pasta (penne, fusilli, or rotini)
→ Dairy
06 - 1 cup whole milk
07 - 1 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup heavy cream
→ Pantry
10 - 2 tablespoons olive oil
11 - 1 1/2 cups low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Extra grated Parmesan cheese
# Steps:
01 - Heat olive oil and butter in a large deep skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, approximately 5 to 6 minutes. Remove chicken and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
03 - Stir in uncooked pasta, chicken broth, milk, and Italian herbs. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8 minutes, stirring occasionally.
04 - Add broccoli florets, cover again, and cook for another 5 to 6 minutes until pasta reaches al dente texture and broccoli is bright green and tender.
05 - Lower heat to low. Stir in heavy cream and Parmesan cheese until fully melted and sauce achieves a creamy consistency. Return cooked chicken to the skillet, stir to incorporate, and cook for 2 additional minutes to heat through.
06 - Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and extra Parmesan cheese before serving.
