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One-Pot Creamy Chicken and Broccoli Pasta

by Camille Bergerson

Ingredients

for 4 servings

  • 1 tablespoon
    oil
  • 1 ½ lb
    chicken breast, cubed (680 g)
  • 1 teaspoon
    seasoned salt, divided
  • pepper, to taste
  • 1 small onion, sliced
  • 1 medium head broccoli
  • 6 cups
    milk (1.4 L)
  • 1 lb
    bowtie pasta (455 g)
  • 1 cup
    shredded parmesan cheese (110 g)
  • 1 cup
    shredded mozzarella cheese (100 g)

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Preparation

  1. Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
  2. Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
  3. Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
  4. Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
  5. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
  6. Add in Parmesan and mozzarella. Stir until cheese is melted.
  7. Stir in chicken until well incorporated.
  8. Enjoy!
 

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