Description
This Creamy Chicken and Spinach Pasta with Broccoli is a comforting and flavorful one-pan meal combining tender chicken, fresh spinach, and broccoli florets in a rich Parmesan cream sauce served over al dente pasta. Perfect for a wholesome weeknight dinner, this dish balances protein and vegetables with a luscious, creamy texture and bright lemon juice for a hint of freshness.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces penne or fettuccine pasta
- 2 cups broccoli florets
- 2 cups fresh baby spinach
Chicken and Seasonings
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot to blanch. Drain pasta and broccoli together and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Add chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic and Make Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and heavy cream, scraping the bottom of the skillet to release any browned bits. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens slightly.
- Add Cheese: Stir grated Parmesan cheese into the sauce until melted and smooth, creating a creamy texture.
- Toss Together: Add the cooked pasta, broccoli, chicken, fresh spinach, and lemon juice to the sauce. Toss everything together until well coated and the spinach has just wilted.
- Garnish and Serve: Sprinkle chopped fresh parsley and extra Parmesan cheese over the top. Serve immediately while warm.
Notes
- You can lighten this dish by substituting half-and-half for heavy cream.
- For extra flavor, stir in a pinch of red pepper flakes.
- This dish reheats well; add a splash of milk when reheating to loosen the sauce as needed.
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 480
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
