# What You'll Need:
→ Meats
01 - 2 medium boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 2 cups broccoli florets (about 7 oz)
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
→ Pasta
05 - 10 oz short pasta (penne, fusilli, or rotini)
→ Dairy
06 - 1 cup whole milk
07 - 1 cup grated Parmesan cheese (about 3.5 oz)
08 - 2 tablespoons unsalted butter (about 1 oz)
09 - 1/2 cup heavy cream
→ Pantry
10 - 2 tablespoons olive oil
11 - 1.5 cups low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - Fresh parsley, chopped (optional)
15 - Extra grated Parmesan (optional)
# Directions:
01 - Heat olive oil and butter in a large, deep skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, approximately 5-6 minutes. Transfer chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
03 - Stir in uncooked pasta, chicken broth, whole milk, and Italian herbs. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8 minutes, stirring occasionally.
04 - Add broccoli florets, cover again, and cook for another 5-6 minutes until pasta reaches al dente texture and broccoli becomes bright green and tender.
05 - Lower heat to low. Stir in heavy cream and grated Parmesan cheese until melted and sauce becomes creamy. Return reserved chicken to the skillet and stir to combine. Cook for 2 additional minutes to heat through.
06 - Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.
