- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of chicken broth
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Equipment Needed
- Large pot for boiling pasta
- Large skillet or pan
- Colander for draining pasta
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef knife and cutting board
Step-by-Step Instructions
When I start making this recipe, I begin by boiling a large pot of salted water for the pasta. It’s crucial to add salt; it seasons the pasta as it cooks. I usually add the pasta once the water reaches a rolling boil, following package instructions to cook it al dente. Timing is everything! If you overcook it, it can get mushy, which you absolutely want to avoid. Once cooked, I drain the pasta in a colander and set it aside, and oh, the aroma is already heavenly.
Next, I heat a tablespoon of olive oil in a large skillet over medium-high heat and add the diced chicken. I season it with salt and pepper, then let it cook for about 5 to 7 minutes until it’s golden brown and fully cooked. Sometimes, I am tempted to stir too soon, but I’ve learned to let the chicken develop that gorgeous sear. The sizzling sound as the chicken browns fills my kitchen with a warmth that makes me smile. Once it’s done, I transfer the chicken to a plate, allowing the residual oil to remain in the pan for the next step.
In the same skillet, I add another tablespoon of olive oil and toss in the minced garlic. This step is magic—don’t skip it! I sauté the garlic briefly, just until fragrant, which usually takes about 30 seconds. Then, I add the broccoli florets and pour in the chicken broth. Covering the skillet for a few minutes allows the broccoli to steam and tenderize beautifully. I peek under the lid, and the vibrant green color of the broccoli and the scent of garlic is simply intoxicating. (See the next page below to continue…)