Creamy Chicken Pasta (Print Version)
# Ingredients:
→ Pasta & Veggies
01 -
Broccoli florets, 2 cups
02 -
8 to 10 oz of any pasta shape you like
→ Chicken Prep
03 -
2 medium-sized chicken breasts (either halved or flattened out)
04 -
1 tbsp olive oil
05 -
1/2 tsp EACH of garlic powder, paprika, Italian herbs, salt, and black pepper
→ Creamy Sauce
06 -
1 tbsp butter or olive oil
07 -
5-6 garlic cloves, finely chopped
08 -
1/2 onion, finely chopped
09 -
3 tbsp plain flour
10 -
1 cup water or chicken broth
11 -
1 cup full-fat milk
12 -
2 oz of cream cheese
13 -
1/2 cup Parmesan cheese, freshly grated
# Instructions:
01 -
Boil pasta in salty water as per the package, leaving it slightly firm. Toss in broccoli florets a minute before you drain. Put aside once done.
02 -
As the pasta is boiling, heat a big skillet over medium flame with some olive oil. Sprinkle chicken breasts with the seasonings and cook for 5–6 minutes per side, till they're cooked through. Take them out, let them rest 5 minutes, then cut up.
03 -
Using the same pan (don’t clean it), throw in olive oil along with onions. Let them cook down for 3–5 minutes. Add garlic and stir for half a minute or until it smells amazing.
04 -
Sprinkle in the flour, stirring constantly, for around 30 seconds so it doesn’t taste raw. Slowly pour the milk and broth in while whisking non-stop.
05 -
Bring everything to a gentle boil. Stir in cream cheese and Parmesan until it’s all smooth. Taste and season as needed with salt and pepper.
06 -
Stir warm pasta and broccoli into the creamy sauce. Add chicken on top or mix it in. Sprinkle more Parmesan or some parsley if you'd like, and serve.
# Notes:
01 -
Each portion is only 496 calories, so it’s a great lighter option without cutting back on flavor.
02 -
Feel free to use any pasta shape—while fettuccine is classic, penne or rotini work just as well.
03 -
Swap out whole milk for skim or 2% if you want it even lighter.