🍽️ Creamy Garlic Parmesan Crusted Chicken Over Roasted Broccoli Pasta
📝 Description:
This hearty and flavorful dish combines crispy, pan-seared Parmesan-crusted chicken with creamy garlic sauce, roasted broccoli, and tender penne pasta. A touch of lemon zest and red pepper flakes brightens the richness of the sauce, making this comfort food with a gourmet twist. Perfect for weeknight dinners or special occasions.
🧂 Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta and Broccoli:
- 12 oz penne pasta
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cream Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- Red pepper flakes (optional, to taste)
👩🍳 Instructions:
1. Prep and Roast Broccoli:
- Preheat oven to 400°F (200°C).
- Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes, until slightly crispy and golden.
2. Cook the Pasta:
- Cook penne pasta according to package directions. Drain and set aside.
3. Prepare the Chicken:
- Mix ½ cup Parmesan, Italian seasoning, paprika, salt, and pepper in a shallow bowl.
- Coat chicken breasts in the mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add chicken and cook 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F).
- Remove and set aside. Keep warm.
4. Make the Cream Sauce:
- In the same skillet, melt butter over medium heat.
- Add 2 cloves minced garlic; sauté 1 minute.
- Stir in heavy cream and chicken broth; bring to a simmer.
- Whisk in ½ cup Parmesan, lemon zest, and lemon juice.
- Simmer 3–5 minutes until sauce thickens slightly.
- Stir in red pepper flakes (if using) and chopped parsley.
5. Combine and Serve:
- Add cooked pasta and roasted broccoli to the skillet. Toss to coat with sauce.
- Slice chicken and serve over the pasta and broccoli.
- Garnish with extra Parmesan and parsley if desired.
📌 Notes & Tips:
- Pound chicken breasts for even cooking and better crusting.
- Roast broccoli while prepping the chicken to save time.
- Add a splash of reserved pasta water to thin the sauce if needed.
- Sub half-and-half for a lighter sauce or milk + flour for a lower-fat version.
- Try using gluten-free pasta or zoodles for dietary needs.
🍽 Servings:
Serves 4
🔍 Nutritional Info (Per Serving – Approx.):
Based on standard ingredients
- Calories: 680
- Protein: 45g
- Carbs: 42g
- Fat: 36g
- Saturated Fat: 17g
- Fiber: 4g
- Sodium: 720mg
- Sugar: 3g
🌿 Health Benefits:
- Protein-packed from lean chicken breast.
- Broccoli adds fiber, vitamins C & K, and antioxidants.
- Garlic and lemon provide immune-boosting and anti-inflammatory benefits.
- Parmesan is high in calcium and flavor, so a little goes a long way.
❓ Q&A:
Q: Can I use chicken thighs instead?
A: Yes! Boneless, skinless thighs work well—just adjust cook time slightly for doneness.
Q: Can I make this ahead of time?
A: Yes, but keep the sauce and pasta separate until reheating to prevent sogginess.
Q: Is this freezer-friendly?
A: The chicken freezes well. Freeze pasta/sauce separately in airtight containers for up to 1 month.
Q: Can I make it dairy-free?
A: Substitute dairy-free cream and cheese alternatives, though texture and flavor may vary slightly.
Q: What wine pairs well with this dish?
A: A crisp Chardonnay or Pinot Grigio complements the creamy and lemony notes beautifully.