Creamy Chicken Broccoli Pasta (Printer-Friendly Version)
# What You'll Need:
→ Pasta and Vegetables
01 -
8 ounces penne pasta
02 -
2 cups broccoli, cut into small florets
03 -
2 chicken breasts, cooked and cut into small cubes
→ Sauce Base
04 -
2 tablespoons olive oil
05 -
1 small onion, diced
06 -
4 cloves garlic, minced
07 -
2 tablespoons all-purpose flour
→ Sauce and Seasonings
08 -
2 cups whole milk
09 -
1 cup grated parmesan cheese
10 -
1 teaspoon salt
11 -
1 teaspoon pepper
# Let's Cook!:
01 -
Bring a large pot of salted water to boil. Cook penne according to package instructions. Add broccoli florets in the last 5 minutes. Drain and set aside.
02 -
Heat olive oil in a large pot over medium heat. Cook diced onion for 2-3 minutes until soft. Add garlic, salt, and pepper, cook 1 minute more.
03 -
Sprinkle flour over onion mixture and cook for 1-2 minutes, stirring constantly.
04 -
Gradually whisk in milk until smooth. Cook 2-3 minutes until thickened. Stir in parmesan cheese until melted.
05 -
Add cooked pasta, broccoli, and diced chicken to the sauce. Stir until well coated and heated through, 2-3 minutes.
06 -
Transfer to serving bowl, garnish with extra parmesan if desired. Serve hot.
# Cook's Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days
02 -
Reheat with a splash of milk to prevent sauce from drying out
03 -
Not suitable for freezing as the creamy sauce may separate when thawed