Parmesan Chicken Florentine and Broccoli Pasta
Ingredients
- 6 chicken cutlets or 8 chicken tenders
- 1 cup panko style bread crumbs
- 2 cups grated parmesan
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 ounces thinly sliced prosciutto
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 3 cloves garlic
chopped
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 2 cups roughly chopped broccoli
- 1 1/2 cups fresh basil
chopped
- 3/4 cup heavy cream
- 2 ounces cream cheese
at room temperature
Directions
- 1
1. Combine the bread crumbs, 3/4 cup parmesan, and the onion and garlic powder in a shallow bowl. Dredge both sides of the chicken through the bread crumbs, pressing to adhere. 2. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate. 3. In the same skillet, add 1 tablespoon of olive oil and the chicken. Sear on both sides until golden and cooked though, 5-8 minutes per side. 4. Meanwhile, make the pasta. In a large pot set over medium heat, melt together the butter, garlic, and a pinch of chili flakes. Cook 2-3 minutes until the garlic is fragrant. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt, the pasta, and the broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the cream, and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.5. Stir in the parmesan until melted and creamy. Remove from the heat. Stir in the basil and season with salt and pepper. 6. Divide the pasta between plates and top with chicken, prosciutto, and basil. Enjoy!
Parmesan Chicken Florentine and Broccoli Pasta
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About this Recipe
Craving a satisfying pasta dish that feels gourmet yet comes together easily? This Parmesan Chicken Florentine and Broccoli Pasta delivers on flavor and comfort, perfect for a memorable weeknight meal.
What makes this dish truly special is the harmonious blend of textures and tastes. Crispy, golden Parmesan-crusted chicken provides a delightful contrast to tender short-cut pasta. This richness is balanced by a silky cream cheese and heavy cream sauce, brightened by fresh basil and chunks of tender broccoli, all enhanced by the savory depth of thinly sliced prosciutto.
Prepare for a hearty and incredibly flavorful experience. You'll savor the golden, savory crunch of chicken cutlets or tenders coated in a Parmesan-panko mixture. This texture is complemented by al dente short-cut pasta, generously coated in a luxurious, creamy sauce that's subtly cheesy and infused with garlic and a hint of chili flake warmth. Fresh, vibrant basil cuts through the richness, while broccoli florets add a welcome touch of earthiness and color. It's a truly comforting dish that still feels sophisticated.
Feel free to make this recipe your own. You can omit the prosciutto if you prefer, or swap chicken cutlets for boneless, skinless chicken thighs for a different texture. For an extra kick, increase the chili flakes to your liking, or tone them down if you're serving to a heat-sensitive crowd. Experiment with different short-cut pasta shapes like penne or rigatoni based on what you have on hand.
This Parmesan Chicken Florentine and Broccoli Pasta is ideal for a comforting family dinner or when you want to impress without too much fuss. Serve it with a simple green salad and crusty bread to soak up every last drop of the luscious sauce.