Chicken and Broccoli Pasta with White Sauce

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions (typically 8-10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

2. 2

   In the same pot of boiling water (or a separate pot), add broccoli florets and steam for 8-10 minutes until tender-crisp. Drain and set aside.

3. 3

   Pat the chicken breast dry with paper towels and season both sides with salt and pepper.

4. 4

   Heat 2 tbsp butter and 2 tbsp oil in a large skillet over medium heat. Once hot, add chicken breast and sear for 8-10 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.

5. 5

   In the same skillet, heat remaining 1 tbsp butter and 2 tbsp oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.

6. 6

   Sprinkle flour over the garlic and oil, stirring constantly for about 1-2 minutes until the raw flour smell disappears and it forms a light paste (roux).

7. 7

   Slowly pour in milk and cream, stirring constantly to avoid lumps. Continue stirring as the sauce heats and thickens, about 3-5 minutes.

8. 8

   Season the sauce with salt and pepper to taste.

9. 9

   Add cooked pasta and broccoli to the sauce, stirring gently to coat everything evenly. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

10. 10

    Add sliced chicken back to the pan and gently toss to combine.

11. 11

    Serve immediately, optionally drizzling with a bit of extra virgin olive oil.