One Pan Chicken and Broccoli Pasta
One-pan chicken and broccoli pasta, topped with golden-broiled mozzarella
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 2 chicken breasts cut into bite-sized pieces
- 2 cups broccoli florets steamed
- 2 cups penne pasta
- 1 cup reserved pasta water
- 1 cup heavy cream
- 2 tbsp cup pesto
- 2 cups shredded mozzarella cheese divided
- Salt and pepper to taste
Instructions
Cook the Pasta
- Boil the penne pasta in salted water according to the package instructions. Reserve 1 cup of the pasta water before draining and set the pasta aside.
Steam the Broccoli
- Steam the broccoli florets until tender but still crisp, about 5 minutes. Set aside.
Cook the Chicken
- Heat olive oil in a large, oven-safe skillet over medium heat.
- Add the chicken pieces, season with salt and pepper, and cook until browned and fully cooked. Remove from the pan and set aside.
Sauté Onion and Garlic
- In the same skillet, add the onion and garlic. Sauté until fragrant and softened.
Make the Sauce
- Reduce the heat to low and stir in the heavy cream, pesto, and reserved pasta water. Mix well to create a creamy sauce.
Combine Pasta, Broccoli, and Chicken
- Stir in the cooked pasta, steamed broccoli, and chicken. Mix until evenly coated with the sauce.
Add Mozzarella and Broil
- Stir in 1 cup of mozzarella cheese, letting it melt into the mixture.
- Sprinkle the remaining 1 cup of mozzarella evenly over the top.
- Transfer the skillet to the oven and broil on high for 2-4 minutes, or until the cheese is golden and bubbly.
- Serve and Enjoy