One Pot Chicken and Broccoli Pasta
A comforting dish combining tender chicken, crispy bacon, and vibrant broccoli in a creamy sauce with perfectly cooked pasta, all made in one pot for easy cleanup.
Ingredients
Main Ingredients
- 8 ounces uncooked penne pasta Can substitute with other pasta shapes.
- 4 strips bacon For added flavor, use thick-cut bacon.
- 2 pieces chicken breasts Cut into bite-sized pieces.
- 1/2 teaspoon garlic powder Enhances flavor of the chicken.
- to taste Salt & pepper Adjust according to preference.
- for dredging amount Flour Used to coat the chicken.
- 2 cloves garlic, minced Provides fresh garlic flavor to the dish.
- 1/4 cup chicken broth Use low-sodium for less salt.
- 1 cup heavy/whipping cream For a rich and creamy sauce.
- 5 ounces tomatoes, chopped small Adds freshness and acidity.
- 1/2 cup freshly grated parmesan cheese For top flavor and creaminess.
Instructions
Preparation
- Start by cooking the bacon in your large pot or Dutch oven over medium heat until crispy and golden. Remove and drain on paper towels, keeping the drippings in the pot.
- Cut the chicken breasts into bite-sized pieces, season with garlic powder, salt, and pepper. Dredge lightly in flour and cook in the bacon drippings until golden brown.
- Add the minced garlic to the pot and stir for about a minute until fragrant, being careful not to burn it.
Cooking
- Pour in the chicken broth and scrape up any brown bits from the bottom of the pot. Add the uncooked penne pasta and enough water to cover, then bring to a gentle boil.
- Cook the pasta until al dente, stirring occasionally.
- Once cooked, reduce heat and stir in the heavy cream until combined and slightly thickened.
- Fold in the chopped tomatoes and grated Parmesan cheese, mixing until well incorporated. Crumble the crispy bacon on top to finish.
Notes
For extra flavor, consider adding cooked broccoli florets or other vegetables like bell peppers or zucchini. Store leftovers in an airtight container for up to three days.