Be sure to try my Mushroom Chicken Pasta and Tomato Basil Pasta recipes next!
Chicken and Broccoli Pasta
It’s pretty hard to beat the layers of flavor in this creamy pasta dish. First we season chicken with lemon pepper seasoning and sear it to golden perfection, which leaves fond (i.e. flavor!) in the pot that’s deglazed with white wine, (or chicken broth if needed). From there, we add butter and garlic and create a savory cream sauce with Parmesan and Asiago cheese. A little fresh lemon juice is stirred in at the end for the perfect finishing touch. This dish has everything you need for a complete meal that your family will want on repeat. (Feel free to serve it with a side of garlic bread with cheese!)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season the chicken with lemon pepper seasoning and sear it in olive oil until golden. Set aside. Deglaze the pot with white wine and let it reduce by half. Add the butter and the garlic and cook for 1 minute. Add the flour and cook for 1-2 minutes.
Add the chicken broth and half and half in splashes, stirring continuously. Add the hot sauce and seasonings. Bring to a boil, then reduce to a simmer while you boil the pasta to al dente. Add the broccoli to the boiling pasta water during the last 4 minutes. Drain.
Reduce heat to low and stir the Asiago and Parmesan cheese into the sauce. Remove from heat and stir in the lemon juice, Add the pasta, broccoli, and chicken and stir to combine.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do reheat well. I find that reheating in a makeshift double boiler is the best way to restore it back to it’s original consistency.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Redmond Real Salt Lemon Pepper Seasoning– my preferred brand for seasoning the chicken.
