# What You Need:
→ Meats
01 - 2 medium boneless, skinless chicken breasts, diced
→ Vegetables
02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
→ Pasta
05 - 10 oz short pasta such as penne, fusilli, or rotini
→ Dairy
06 - 1 cup whole milk
07 - 1 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup heavy cream
→ Pantry
10 - 2 tablespoons olive oil
11 - 1 1/2 cups low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Extra grated Parmesan
# How to Make:
01 - Heat olive oil and butter in a large deep skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
03 - Stir in uncooked pasta, chicken broth, whole milk, and dried Italian herbs. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 8 minutes, stirring occasionally to prevent sticking.
04 - Add broccoli florets to the skillet, cover, and continue cooking for 5 to 6 minutes until pasta reaches al dente texture and broccoli is bright green and tender.
05 - Reduce heat to low. Stir in heavy cream and Parmesan cheese, cooking until fully melted and sauce becomes creamy. Return reserved chicken to the skillet, stir to combine thoroughly, and cook for 2 additional minutes to heat through.
06 - Adjust seasoning with additional salt and black pepper as needed. Transfer to serving bowls and garnish with fresh chopped parsley and extra grated Parmesan cheese.
