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Chicken and Broccoli Pasta

Ingredients

  • 1 large boneless skinless chicken breast
  • Lemon pepper seasoning
  • 2 tablespoons olive oil
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic
  • 2 tablespoons flour
  • 3/4 cup chicken broth
  • 1 ¼ cups half and half
  • 1 teaspoon hot sauce
  • 2 ½ cups broccoli florets
  • ¾ cup Parmesan
  • ¼ cup Asiago, can also use all parmesan.
  • ½ lb. Penne
  • 2 teaspoons freshly squeezed lemon juice

Seasonings

  • 1 teaspoon Italian seasonings
  • ½ teaspoon mustard powder
  • 1 pinch red pepper flakes, optional

Instructions

  • Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!
  • Cut the chicken into ¾-inch pieces and season it in Lemon Pepper Seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.
  • Bring a large pot of salted pasta water to a boil while you begin to prepare the sauce as outlined below.
  • Add the white wine to the same pot that you used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it reduce by half, about 4 minutes.
  • Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously.
  • Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the hot sauce and seasonings. Bring to a boil, reduce to a simmer and cover it partially.
  • Boil the pasta to al dente according to package instructions. Add the broccoli to the boiling pasta water during the last 4 minutes, then drain.
  • Reduce heat of sauce to low and slowly stir in the grated cheese.
  • Remove from heat and stir in the lemon juice. Add the pasta, broccoli, and the chicken and stir to combine. Taste and season with salt if desired. Serve!