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Chicken broccoli pasta
Use real butter, real cream and full-fat milk. Substituting low fat versions of any of these will ruin the dish. Seriously.
Course
Main Course
Cuisine
International
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
12
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
1
chicken breast fillet
2
cloves
garlic
¼
cup
butter
salt
pepper
1 ½
cups
broccoli florets
¼
cup
cream
¼
cup
full-fat milk
125
grams
cream cheese
at room temperature
cooked pasta
for two
Instructions
Pat the chicken breast fillet dry with paper towels then into half-inch cubes.
Crush, peel and mince the garlic.
Melt the butter in a wide shallow pan.
Spread the chicken cubes in a single layer. Sprinkle with salt and pepper. Cook over medium heat for a minute without disturbing them.
Add the minced garlic to the chicken. Cook, stirring often, for another minute.
Add the broccoli florets to the chicken. Sprinkle in more salt and pepper. Cook the broccoli with the chicken, stirring often, for a minute.
Scoop out the chicken and broccoli; transfer to a plate.
Set the heat to low. Pour the cream and milk into the pan.
Add the cream cheese, breaking it into small pieces with a spatula.
Cook the sauce, stirring a few times, just until simmering and the cream cheese is melted. Taste. Add salt and pepper, as needed.
Add the cooked pasta to the pan and toss to coat every noodle with the rich creamy sauce.
Turn off the heat. Add the chicken and broccoli to the noodles. Stir a few times.
Serve the chicken broccoli pasta with cream sauce immediately.