Chicken, Pasta and Broccoli with Cheese Sauce
This chicken, pasta, broccoli and cheese sauce one-skillet meal is delicious any day of the week.
Ingredients
For the Pasta and Broccoli:
- 2 cups uncooked (dry) bow tie pasta
- 2 cups broccoli florets
- 3 dashes salt
For the Chicken:
- 1 tablespoon olive oil
- 2 skinless boneless chicken breasts cut into bite size pieces
- 1/2 teaspoon granulated garlic
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
For the Creamy Cheese Sauce:
- 2 cups whole milk set the milk for this recipe on the counter for 3 minutes so that it is at room temperature before use
- 2 tablespoons butter (salted)
- 2 teaspoons hot sauce
- 2 teaspoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons diced red bell pepper optional for garnish
Instructions
For the Pasta and Broccoli:
- Cut the florets off of the broccoli stalk and cut the stalk into small pieces. Set aside.
- In a medium size pot, add water and bring it to a boil. To the boiling water, add salt. Then to the pot, add bow tie pasta. After 4 minutes, add the broccoli.
- Cook until the pasta is al dente according to the package directions. Strain the pasta and broccoli (don't rinse) and set aside.
For the Chicken:
- Heat a large skillet on medium heat and add olive oil.
- To the pan, add the chicken, granulated garlic, pepper, onion powder, dried parsley and salt. Stir the chicken, spice and herbs together.
- Continue cooking the chicken until it is thoroughly cooked and starts to brown (5 to 7 minutes in total).
For the Creamy Cheese Sauce:
- To the pan with the chicken, add butter, milk (at room temperature), hot sauce, and the cooked pasta and broccoli. Stir all ingredients together.
- A the Parmesan and mozzarella cheese. Stir together and let simmer until the milk reduces just enough for the sauce to thicken (about 4 minutes).
- Serve warm. Garnish with diced red bell peppers.