Description
Grilled Chicken and Broccoli Pasta
Ingredients:
12 oz rigatoni or penne pasta, 2 tablespoons olive oil, 2 chicken breasts (grilled and cubed), 2 cups broccoli florets (blanched), 1 cup cherry tomatoes (halved), 3 cloves garlic (minced), 1 teaspoon red chili flakes (optional), ½ cup grated Parmesan cheese, salt and pepper to taste, fresh parsley (chopped, for garnish).
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Grill the Chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium heat for 4-5 minutes per side or until fully cooked. Let rest for a few minutes before cutting into cubes.
3. Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the red chili flakes if using.
4. Combine the Ingredients: Add the blanched broccoli and cherry tomatoes to the skillet, cooking for 2-3 minutes. Toss in the cooked pasta and grilled chicken cubes, mixing well to combine.
5. Finish with Cheese: Sprinkle the Parmesan cheese over the pasta and stir until everything is evenly coated. Adjust seasoning with salt and pepper.
6. Serve: Garnish with fresh parsley and serve warm.
This Grilled Chicken and Broccoli Pasta is a light and flavorful dish, packed with protein and veggies, making it perfect for a quick and healthy dinner! #ChickenBroccoliPasta #HealthyEats
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your pasta water is heavily salted—it should taste like the sea. This seasons the pasta from within. While the pasta cooks, grill your chicken. To prevent dryness, let the chicken rest for a full 5 minutes after grilling before cubing it. For the broccoli, blanching (a quick boil for 60-90 seconds followed by an ice bath) is key for vibrant color and a crisp-tender bite. When sautéing the garlic, keep the heat medium-low to avoid burning, which creates a bitter taste. Finally, combine all elements off the heat before adding the Parmesan, allowing the residual warmth to melt the cheese into a creamy sauce without clumping.
Serving Suggestions
This versatile pasta pairs beautifully with a variety of sides. For a complete meal, serve it alongside a simple arugula salad with a lemon vinaigrette. A crusty baguette is perfect for soaking up any light sauce left in the bowl. To elevate the dish for guests, top with extra shaved Parmesan, a drizzle of high-quality olive oil, or toasted pine nuts for added crunch. A glass of crisp Sauvignon Blanc or Pinot Grigio complements the flavors perfectly.
How-to Summary
In short: Cook pasta in salted water. Grill seasoned chicken and cube it. Blanch broccoli. Sauté garlic (and chili flakes) in olive oil. Combine broccoli, tomatoes, pasta, and chicken in the skillet. Off heat, stir in Parmesan cheese. Garnish with parsley and serve immediately.
Frequently Asked Questions
1. Can I use a different protein? Absolutely. Grilled shrimp, sliced steak, or even canned chickpeas for a vegetarian option are excellent substitutes for the chicken.
2. How can I make this dish creamier? Add 1/4 to 1/2 cup of reserved pasta water when combining everything. The starchy water helps the Parmesan create a silky, cohesive sauce that clings to the pasta.
3. Can I prepare any components ahead of time? Yes. You can grill the chicken and blanch the broccoli up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Reheat gently in the skillet before adding to the pasta.
4. What’s the best way to reheat leftovers? Reheat gently in a skillet with a splash of water or chicken broth over medium-low heat. This prevents the pasta from drying out. Avoid the microwave, which can make the broccoli mushy.
5. Is there a gluten-free alternative? Yes, simply use your favorite gluten-free pasta. Be sure to cook it al dente, as GF pasta can become soft quickly, and reserve some pasta water to help bind the sauce.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the texture. Always cook to al dente, as it will soften slightly when combined with the other ingredients.
- Skipping the Broccoli Blanch: Adding raw broccoli directly to the skillet often results in uneven cooking—either too hard or overcooked and soggy.
- Adding Cheese Over High Heat: Adding Parmesan directly to a very hot skillet can cause it to seize and become greasy. Always remove the skillet from heat first.
- Not Seasoning in Layers: Season the chicken, season the pasta water, and adjust seasoning at the end. This builds a deep, well-rounded flavor profile.
Conclusion
This Grilled Chicken and Broccoli Pasta is more than just a quick dinner; it’s a template for a balanced, satisfying meal. By mastering a few simple techniques—like salting pasta water, blanching vegetables, and building a sauce with pasta water and cheese—you can create a restaurant-quality dish at home. Its flexibility with ingredients ensures it can become a weekly staple that never gets boring. Enjoy the process of cooking this flavorful, protein-packed meal that is sure to please the whole family.