Chicken Broccoli Pasta in Lemon Cream Sauce
A delightful weeknight meal with tender pasta, vibrant broccoli, and a rich lemon cream sauce. Quick and easy to prepare, this dish is a satisfying option for busy evenings.
Ingredients
Main Ingredients
- 8 oz pasta (fettuccine or penne)
- 2 cups fresh broccoli florets
- 2 cups cooked chicken, diced (leftovers work perfectly)
- 1 cup heavy cream (for rich texture)
- 1 whole lemon, zested and juiced (adds a bright flavor)
- 2 cloves garlic, minced (for aromatic depth)
- 1/2 cup Parmesan cheese, grated (adds saltiness and creaminess)
- Salt and pepper, to taste
- Olive oil, for sautéing
- Fresh parsley, for garnish (adds freshness and color)
Instructions
Preparation
- Cook Pasta and Broccoli: Boil water in a large pot and add a generous amount of salt. Cook the pasta according to the package instructions, adding the broccoli florets in the last three minutes of cooking. Drain both and set aside.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat, add minced garlic, and sauté for about a minute until fragrant.
- Add Chicken: Stir in diced chicken and cook for about 2-3 minutes until warmed through.
- Prepare the Cream Sauce: Pour in the heavy cream, lemon zest, and juice. Stir to combine and let simmer on low heat for about 3-5 minutes until slightly thickened.
- Combine Pasta and Sauce: Add cooked pasta and broccoli to the skillet, mixing until coated. Sprinkle in grated Parmesan cheese with salt and pepper to taste.
- Serve: Serve hot, garnished with fresh parsley.
Notes
For the best texture, cook pasta al dente. Use high-quality ingredients for maximum flavor. If storing leftovers, add a splash of cream when reheating to restore creaminess.