Description
Creamy parmesan chicken pasta made with tender chicken, broccoli, and rigatoni in a rich Parmesan sauce. Perfect for easy crockpot dinners.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts cut into 1-inch pieces
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
4 cloves garlic minced
4 cups low-sodium chicken broth plus extra, if needed
1 pound mezzi rigatoni pasta or any short pasta
12 ounces fresh broccoli florets (about 4 cups)
1⁄2 cup heavy cream plus extra, to taste
1 cup freshly grated Parmesan cheese plus more for serving
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and season with garlic powder, Italian seasoning, salt, and pepper. Cook until golden brown, about 5 minutes.
2. Remove the chicken to a plate.
3. Add minced garlic and sauté for 30–60 seconds until fragrant.
4. Pour in chicken broth, scrape the pan, and bring to a simmer.
5. Add rigatoni and return chicken to the pan.
6. Cover and simmer 12–13 minutes until pasta is almost al dente.
7. Stir in broccoli florets and cook 3–4 minutes until tender-crisp.
8. Remove from heat and stir in heavy cream and Parmesan until creamy.
9. Season with salt and pepper. Garnish with parsley and serve warm.
Notes
For extra creaminess, add more Parmesan before serving. To make it lighter, replace half the cream with Greek yogurt. This recipe reheats beautifully and freezes well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Crockpot / Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Keywords: parmesan chicken pasta, creamy chicken pasta crockpot, easy fall weeknight dinners, good crockpot meals