Chicken and Broccoli Pasta

This chicken and broccoli pasta recipe has the most delicious creamy lemon sauce and is perfect for a quick and easy dinner option.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 662kcal

1 lb boneless skinless chicken breasts grilled and cut into strips. Or you can use baked, broiled or even rotisserie chicken breast.
3/4 lb broccoli florets
10 ounces linguine pasta
3/4 cup heavy cream
2 tablespoons butter
salt and pepper to taste
2 teaspoons lemon zest
1 tablespoon lemon juice
1/3 cup finely grated parmesan cheese
Optional garnishes: lemon slices and chopped parsley

Cook the pasta in salted water according to package instructions. Add the broccoli to the pot during the last 4 minutes of cooking time.
Reserve 1/4 cup of pasta cooking liquid.
Melt the butter in a pan over medium-high heat until browned. Add the heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper.. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
Place the pasta and broccoli back into the pot you cooked it in.
Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Arrange the chicken on top of the pasta.
Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired. Serve immediately.