Ingredients
Scale
- 8 oz (250 g) rigatoni (or another type of short pasta)
- 1 lb (450 g) broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 large garlic cloves, finely chopped
- ⅓ cup (75 ml) dry white wine
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon red chili flakes
- 1 cup (250 ml) half and half (single cream)
- ⅓ cup (40 g) grated Parmesan
- Salt and freshly ground black pepper to taste
Instructions
- Boil salted water, cook rigatoni until al dente and steam broccoli in the last few minutes.
- Sauté chicken in olive oil and butter until cooked through.
- Cook onions until translucent, add garlic and cook briefly.
- Pour in white wine, scraping up browned bits, and reduce.
- Stir in thyme, red chili flakes, and half and half; let it thicken.
- Add pasta and broccoli, tossing gently to coat.
- Stir in Parmesan, adjust seasoning, and serve immediately.
Notes
Cut chicken into uniform pieces for even cooking.
Reserve pasta water to adjust sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 27
- Cholesterol: 75