Ingredients

Serves 6

• 1 lb pasta of your choice (fettuccine, linguine, penne, and farfalle work best)
• 1 tablespoon each olive oil and unsalted butter
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/2 tsp. crushed red pepper flakes (optional)
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes
• 1 tsp. salt, plus more for salting the pasta water
• 1/4 tsp. black pepper
• 2 tsp. dried basil
• 3 cups broccoli florets, fresh or frozen
• 1 cup heavy cream
• 4 tablespoons grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to the package directions. Add the broccoli to the water 4 minutes before you intend to drain the pasta.
2. Drain pasta and broccoli, reserving 1 cup of the starchy cooking water.
3. While the pasta is cooking, warm olive oil and butter in a large skillet over medium heat. Add garlic, onion, and chili flakes (if using). Saute until softened and translucent, about 5-7 minutes.
4. Add the cubed chicken to the skillet. Season with salt, pepper, and dried basil.
5. Cook, stirring occasionally, until the chicken is lightly browned and nearly cooked through, about 5 minutes.
6. Add the cup of cream to the skillet, stir well, and simmer for 2 minutes. Add the reserved pasta water, mix well, and simmer for an additional 2-3 minutes, until the sauce just coats the back of a spoon.
7. Remove from the heat. Add the Parmesan cheese and cooked pasta and broccoli, mix well, adjust seasonings to taste, and serve immediately.