Creamy Chicken and Broccoli Pasta

🍝🌿 Creamy Chicken and Broccoli Pasta

Mediterranean Style | Family-Friendly | Weeknight Easy

🛒 Ingredients (Serves 4)

• 300 g (10 oz) pasta (penne, fusilli, or whole-wheat)

• 2 tbsp extra-virgin olive oil

• 2 chicken breasts, sliced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp paprika

• Salt & black pepper, to taste

• 3 cups broccoli florets

• ¾ cup chicken broth

• ¾ cup milk or light cream

• ¼ cup heavy cream (optional, richer sauce)

• ½ cup grated Parmesan cheese

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 2 tbsp fresh parsley or basil, chopped

• Red chili flakes (optional)

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👩‍🍳 Instructions

1. Cook Pasta & Broccoli
   Bring salted water to a boil.
   Cook pasta until al dente. Add broccoli during the last 2 minutes.
   Reserve ½ cup pasta water, then drain.

2. Cook Chicken
   Heat olive oil in a large skillet over medium-high heat.
   Season chicken with salt, pepper, oregano, and paprika.
   Sauté 5–6 minutes until golden and cooked through. Remove and set aside.

3. Make the Sauce
   In the same pan, add garlic and cook 30 seconds.
   Pour in broth and simmer 2–3 minutes.
   Stir in milk, cream (if using), Parmesan, lemon zest, and chili flakes.

4. Combine
   Return chicken to the pan. Add pasta and broccoli.
   Toss gently, adding reserved pasta water as needed to loosen sauce.

5. Finish
   Stir in lemon juice and fresh herbs. Adjust seasoning.

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🌿 Mediterranean Variations

• Healthier: Use whole-wheat or chickpea pasta

• Low-carb: Swap pasta for zucchini noodles

• Extra veggies: Add spinach or sun-dried tomatoes

• Dairy-free: Use olive oil, plant milk, and nutritional yeast

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🥗 Serving Ideas

• With a simple tomato-cucumber salad

• Paired with roasted vegetables

• Finished with extra olive oil & Parmesan drizzle

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🔥 Pro Tips

• Don’t overcook broccoli—keep it bright green

• Lemon brightens the creamy sauce beautifully

• Pasta water makes the sauce silky, not heavy