Ingredients
8ozpenne pasta
2cupsbroccoli floret
2tbspolive oil
2chicken breasts,boneless, skinless, cubed
¼cupbutter
3garlic cloves,minced
1cupheavy cream
1tspsalt,plus more to taste
⅛tspnutmeg
¼tspblack pepper,plus more to taste
1½cupsparmesan cheese,grated, plus extra for garnish
red pepper flakes,to garnish
Preparation
Bring 1-quart of water in a large pot to a boil over high heat, and add salt to taste.
Cook the pasta for 8 minutes, or until slightly underdone. Add the broccoli to the pasta and simmer for 4 minutes with the lid on.
Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from overcooking.
Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
Once the chicken is cooked through, remove it from the pot, and set aside.
Add the butter to the pot, and melt it. Once the butter is fully melted, add in the garlic and stir continuously for 10 seconds.
Pour the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until the sauce starts to bubble slightly.
Once the sauce bubbles and begins to cook down, add in the parmesan cheese and stir until the sauce thickens. Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
Top with parmesan cheese or red chili flakes, serve, and enjoy!
