INGREDIENTS
• Salt, to taste
• 8 oz penne pasta
• 2 cups broccoli floret
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cubed
• Pepper, to taste
• ¼ cup butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• ¼ teaspoon black pepper
• 1 ½ cups grated parmesan cheese, plus extra for garnish
• Red pepper flake, to garnish
PREPARATION
• Bring a quart of water in a large pot to a boil over high heat, and salt to taste.
• Cook pasta for 8 minutes, or until slightly underdone.
• Add broccoli to pasta and simmer for 4 minutes with the lid on.
• Strain the pasta and broccoli in a colander and run cold water over to prevent the broccoli from over cooking.
• Heat the olive oil in the pot over medium-high heat and add the chicken. Season the chicken with season salt and pepper.
• Once the chicken is cooked through, remove it from the pot and set aside.
• Add the butter to the pot and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
• Add the heavy cream, salt, pepper, and nutmeg. Stir often and cook until sauce starts to bubble slightly.
• Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
• Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
• Top with Parmesan cheese or red chili flakes.