Chicken Broccolini Pasta with Creamy Parmesan Sauce is the most delicious way to eat your veggies! Tomatoes, broccolini, and asparagus are sautéed in a zesty parmesan, garlic cream sauce and then topped with fresh herbs, seasoned sliced chicken breasts, and tossed in your absolute favorite pasta. D E L I S H !!!

Chicken Broccolini Pasta with Creamy Garlic Parmesan Sauce

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What do you need to make Chicken Broccolini Pasta with Creamy Parmesan Sauce ?

Here is what you’ll need from the grocery store:

Chicken breasts, 4 medium chicken breasts – boneless and skinless
Olive oil, 3 to 4 tablespoons extra virgin olive oil
Kosher salt, to taste
Black pepper, to taste
Flour, 2 tablespoons flour
Chicken broth, ½ cup chicken broth
White wine, 1 cup white wine
Unsalted butter, 2 tablespoons unsalted butter
Garlic, 4 cloves fresh garlic – minced
Oregano, 2 teaspoons dried oregano
Asparagus, 1 bunch fresh asparagus – chopped into bite sized pieces
Broccolini, 2 to 3 stalks of fresh broccolini – chopped into bite sized pieces
Cherry tomatoes, 5-ounces of cherry tomatoes
Heavy cream, 1 cup heavy cream
Penne pasta, 12-ounces penne pasta (or your favorite pasta)
Lemon juice, 1 half of a freshly squeezed lemon
Lemon zest, 2 teaspoons lemon zest
Parmesan, 8 ounces of fresh parmesan – shaved
Basil leaves, 6 to 8 fresh basil leaves – torn into pieces

ingredients needed to make chicken pasta with broccolini and asparagus with creamy garlic sauce

How do you make Chicken Broccolini Pasta with Creamy Parmesan Sauce ?

Season chicken with salt and pepper; cover and refrigerate for 30 minutes or longer.
Prepare your pasta according to the package directions; then drain and set aside.
In a large, deep skillet (or Dutch oven), heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook for about 6 minutes on each side, or until it has cooked all the way through and has turned a nice golden brown. (The internal temperature with a meat thermometer should read 165°F).
Remove the chicken from the pan and transfer it to a plate; wrap the chicken in aluminum foil to keep it hot.
Add the chicken broth and flour to the chicken skillet. Deglaze the bottom of the pan over medium heat to pull up all the chicken bits from the bottom of the pan.
Then stir in the white wine and cherry tomatoes. Heat for about 1 to 2 minutes.
Add butter, garlic, and oregano; stirring until the butter has melted. (As the tomatoes begin to burst, just blend them into the sauce.)
Stir in the asparagus and broccolini and saute for another minute or so. Sprinkle with salt and pepper.
Pour in the heavy cream and bring to a simmer.
Add the lemon juice, lemon zest, and parmesan cheese; stir to melt and combine the cheese.
Taste test the sauce; season with additional salt, pepper, and oregano if needed.
Toss in cooked (and drained) pasta; combine well into the sauce.
Top with cooked chicken breasts, either whole or sliced. Sprinkle with additional parmesan cheese and torn basil leaves. Enjoy!

broccolini, asparagus, tomatoes, cooking in a garlic, parmesan cream sauce.

sautéing the vegetables in the cream sauce in a blue dutch oven

easy chicken pasta with vegetables and garlic parm cream sauce with cheese bread on the side.

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Chicken Broccolini Pasta with Creamy Parmesan Sauce

Coogan’s Kitchen

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Prep Time 30

Cook Time 30

Course Dinner, Main Course

Servings servings

Equipment

Dutch oven
Pasta cook pot
Aluminum foil

Ingredients

4 medium chicken breasts , boneless and skinless
3-4 tbsp olive oil
kosher salt , to taste
black pepper , to taste
2 tbsp flour
½ cup chicken broth
1 cup white wine
2 tbsp unsalted butter
4 cloves fresh garlic , minced
2 tsp oregano , dried
1 bunch asparagus , chopped into bite sized pieces
2-3 stalks fresh broccolini , chopped into bite sized pieces
5 oz cherry tomatoes
1 cup heavy cream
12 oz penne pasta , or your favorite pasta
1 half freshly squeezed lemon juice
2 tsp lemon zest
8 oz parmesan , shaved
6-8 fresh basil leaves , torn into pieces

Instructions

Season chicken with salt and pepper; cover and refrigerate for 30 minutes or longer.
Prepare pasta according to package directions; drain and set aside.
In a large, deep skillet (or Dutch oven), heat olive oil and butter over medium-high heat. Add chicken breasts and cook for about 6 minutes on each side, or until it has cooked all the way through and has turned a nice golden brown. (The internal temperature with a meat thermometer should read 165°F).
Remove the chicken from the pan and transfer it to a plate; wrap in aluminum foil to keep hot.
Add chicken broth and flour to the chicken skillet. Deglaze the bottom of the pan over medium heat to pull up all the chicken bits from the bottom of the pan.
Then stir in white wine and cherry tomatoes. Heat for about 1 to 2 minutes.
Add butter, garlic, and oregano; stirring until the butter has melted.
(As the tomatoes begin to burst, just blend them into the sauce.)
Stir in asparagus and broccolini and saute for another minute. Sprinkle with salt and pepper.
Pour in heavy cream and bring to a simmer.
Add the lemon juice, lemon zest, and parmesan cheese; stir to melt and combine the cheese.
Taste test the sauce; season with salt, pepper, and oregano if needed.
Toss in cooked (and drained) pasta; combine well into the sauce.
Top with cooked chicken breasts, either whole or sliced. Sprinkle with additional parmesan cheese and torn basil leaves.

Notes

Nutrition Disclaimer

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Keyword Chicken Recipes, Creamy Garlic Chicken, Pasta Recipes, Pasta Sauce

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© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!