One Pot Chicken and Broccoli Pasta features a creamy sauce blended with three kinds of cheese, broccoli, and chicken.
- 2 tablespoons olive oil
- 2 lbs chicken breast cubed
- 1 teaspoon salt divided
- Ground black epper to taste
- 2 cloves garlic minced
- 1 small onion diced
- 1 medium head broccoli chopped
- 4 cups milk
- 2 cups cream
- 1 lb small shell pasta bow tie or elbow macaroni work as weell
- 8 oz ricotta
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
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Place a large pot or deep cast-iron skillet over medium-high heat and add the oil.
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Once the oil is hot, the chicken, season it with some of the salt and pepper, and cook until browned and cooked through. Remove it from the pan and set it aside.
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After that, add the onion, garlic, and broccoli to the pot, cover, and cook with the lid on for 2-3 minutes. Season with salt and pepper and cook until the onions are soft.
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Pour in milk, cream and bring to a boil. Stirring periodically so the bottom does not burn.
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Once the mixture is bubbling, add pasta, cook, and stir frequently until it reaches your desired doneness, approximately 10 minutes at medium heat.
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Add in the ricotta cheese and stir to melt. Followed by Parmesan and mozzarella.
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Return the chicken to the pan and stir until well incorporated.
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Garnish with parsley and serve.