Ingredients
8 oz penne pasta
2 cups broccoli florets (fresh or frozen)
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup grated Parmesan cheese (plus extra for serving)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
Optional: Red pepper flakes (for a hint of heat)
Instructions
Step 1: Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
During the last 2–3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. This ensures the broccoli is tender but still vibrant green.
Drain the pasta and broccoli together, reserving 1 cup of the pasta water. Set aside.
Step 2: Sauté the Chicken
In a large skillet or deep pan, heat 1 tablespoon of olive oil over medium-high heat.
Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Make the Creamy Sauce
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3–4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
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