Description
Tender chicken, roasted garlic, and crisp broccoli tossed with spaghetti in a rich Parmesan cream sauce—this comforting pasta dish is creamy, flavorful, and ready in just 30 minutes. Perfect for busy weeknights or cozy family dinners, it brings together wholesome ingredients with restaurant-quality flavor in every bite.
Ingredients
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12 oz spaghetti
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1 lb boneless, skinless chicken breast, cut into bite-size pieces
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Salt and black pepper, to taste
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1 tsp garlic powder
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2 tbsp olive oil
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4 tbsp unsalted butter
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1 head roasted garlic (or 4–5 cloves), mashed
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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1 cup broccoli florets
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1 tsp Italian seasoning
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1 tbsp chopped parsley, for garnish
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Instructions
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Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain, reserving ½ cup of the pasta water. Set aside.
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In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt, pepper, and garlic powder. Cook for 4–5 minutes or until golden and cooked through. Remove from the skillet and set aside.
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In the same skillet, melt butter and stir in mashed roasted garlic. Cook for 1–2 minutes until fragrant.
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Pour in the heavy cream and chicken broth, stirring to combine. Add Parmesan cheese and Italian seasoning. Simmer for 2–3 minutes until slightly thickened.
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Steam or blanch broccoli until tender-crisp, then add it to the skillet with the sauce. Return the chicken and add the spaghetti. Toss everything together until well-coated.
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If needed, add a splash of the reserved pasta water to loosen the sauce and achieve a creamy consistency.
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Remove from heat, sprinkle with chopped parsley and extra Parmesan, and serve warm.
Notes
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Use freshly grated Parmesan for the smoothest, creamiest sauce.
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For a lighter version, substitute heavy cream with half-and-half or milk.
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Add red pepper flakes for a mild kick of spice.
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Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of milk or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes