Chicken and Broccoli Pasta

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Instructions

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to the package instructions until al dente. In the last 5 minutes of cooking add the broccoli florets in the boiling water with the pasta.
  • Drain the pasta and broccoli in a colander and set aside.
  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and cook for 2-3 minutes, until softened.
  • Add the minced garlic, salt, and black pepper, and cook for an additional 1 minute.
  • Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
  • Gradually whisk in the whole milk, stirring until smooth.
  • Cook for 2-3 minutes, until the sauce has thickened.
  • Stir in the grated parmesan cheese until melted and smooth.
  • Add the cooked pasta, broccoli, and diced chicken breasts to the pot with the parmesan sauce.
  • Stir until everything is well coated and heated through, about 2-3 minutes.
  • Transfer the Chicken Broccoli Pasta Salad to a serving bowl.
  • Garnish with additional grated parmesan cheese, if desired.
  • Season to taste and serve hot

Notes

Storage and Freezing Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, simply microwave the pasta salad until warmed through, or heat it gently on the stovetop with a splash of milk to prevent it from drying out.

This pasta is not suitable for freezing, as the creamy sauce may separate upon thawing.

Can I use low-fat milk instead of whole milk?

Yes, you can use low-fat milk for a lighter version of this recipe, but keep in mind that the sauce may not be as creamy and rich.

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