Chicken Broccolini Pasta with Creamy Parmesan Sauce
Add to CollectionChicken 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.
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
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