Creamy Broccoli Pasta Grilled Chicken (Printable)
A comforting pasta dish with tender grilled chicken, crisp broccoli, and al dente pasta in a luscious, creamy sauce.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, patted dry
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pasta & Vegetables
05 - 10 ounces penne or fettuccine pasta
06 - 9 ounces broccoli florets
07 - 2 cloves garlic, minced
→ Cream Sauce
08 - 2 tablespoons unsalted butter
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 teaspoon ground nutmeg (optional)
12 - Salt and pepper, to taste
→ Garnish
13 - Fresh parsley, chopped
14 - Extra Parmesan, for serving
# How To Make It:
01 - Preheat a grill pan or outdoor grill over medium-high heat.
02 - Rub the chicken breasts with olive oil, salt, and pepper. Grill for 6-7 minutes per side, or until cooked through (internal temperature 165°F). Remove and let rest for 5 minutes, then slice thinly.
03 - Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Add the broccoli florets to the pasta water during the last 3 minutes of cooking. Drain, reserving 1/2 cup of the pasta water.
04 - In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, bring to a gentle simmer, then stir in Parmesan cheese and nutmeg. Season to taste with salt and pepper.
05 - Add the drained pasta and broccoli to the skillet with the cream sauce. Toss to thoroughly coat, adding reserved pasta water a little at a time if the sauce is too thick.
06 - Divide among plates, top with the sliced grilled chicken. Garnish with chopped fresh parsley and extra Parmesan cheese, if desired.
# Expert Hints:
01 -
- You'll adore how quickly you can get a gourmet-tasting dinner on the table, even after a long day.
- It's the perfect way to sneak in some greens while still enjoying a truly indulgent, creamy sauce.
02 -
- Always let your grilled chicken rest for a few minutes before slicing; this keeps all those lovely juices locked inside for tender bites.
- Reserving pasta water is a game-changer; it helps emulsify your sauce and achieve that perfect, silky consistency if it ever gets too thick.
03 -
- For an extra layer of flavor, quickly marinate your chicken in a simple mixture of lemon juice, dried oregano, and a splash of olive oil for at least 30 minutes before grilling.
- Always grate your Parmesan fresh from the block; the pre-grated varieties often contain anti-caking agents that can make your sauce gritty instead of smooth and luscious.