🍝🥦 Creamy Chicken and Broccoli Pasta (Mediterranean Style)
📝 Description
This Creamy Chicken and Broccoli Pasta blends tender chicken breast, crisp broccoli, garlic, olive oil, and a light creamy sauce inspired by Mediterranean cooking. Instead of heavy cream alone, the sauce is balanced with olive oil, a touch of cream, and Parmesan, keeping it comforting yet wholesome—perfect for weeknight dinners or family meals.
🛒 Ingredients (Serves 4)
Pasta & Protein
300 g (10 oz) pasta (penne, fusilli, or whole-wheat)
2 chicken breasts, sliced
2 tbsp extra-virgin olive oil
Salt & black pepper, to taste
Vegetables
2 cups broccoli florets
3 cloves garlic, minced
Creamy Sauce
¾ cup milk (or half-and-half)
¼ cup light cream (or more milk for lighter version)
½ cup grated Parmesan cheese
½ tsp dried oregano
½ tsp dried basil
Pinch of nutmeg (optional)
¼ cup reserved pasta water
Finish
Fresh parsley or basil, chopped
Extra Parmesan for serving
👩🍳 Instructions
Cook pasta
Boil pasta in well-salted water until al dente. Add broccoli during the last 2 minutes. Reserve ½ cup pasta water, then drain.Cook chicken
Season chicken with salt and pepper. Heat olive oil in a large pan and sauté chicken until golden and cooked through. Remove and set aside.Make sauce
In the same pan, add garlic and sauté 30 seconds. Pour in milk and cream, then stir in oregano, basil, nutmeg, and Parmesan. Simmer gently until slightly thickened.Combine
Add pasta, broccoli, chicken, and a splash of pasta water. Toss until creamy and well coated.Serve
Garnish with fresh herbs and extra Parmesan.
🍽 Serving Suggestions
With a Mediterranean green salad
Alongside garlic-rubbed whole-grain bread
Finish with lemon zest for brightness
🧠 Nutrition Highlights
Lean protein from chicken
Calcium and protein from dairy
Fiber and vitamins from broccoli
Heart-healthy olive oil
❓ Q & A
Q: Can I make this lighter?
Yes. Use milk only and reduce cheese slightly.
Q: Can I use frozen broccoli?
Absolutely. Thaw and drain well before adding.
Q: Is this kid-friendly?
Yes—creamy, mild, and familiar flavors.
Q: Can I make it gluten-free?
Yes. Use gluten-free pasta.
Q: How do I store leftovers?
Refrigerate up to 3 days. Reheat gently with milk.
Q: Can I add extra vegetables?
Yes—spinach, zucchini, or mushrooms work well.
