1 pound penne pasta
1 to 2 boneless, skinless chicken breast, prepared as desired
3/4 cup heavy cream
2 cloves garlic, minced/crushed
1/3 cup Parmigiano Reggiano, grated (plus extra for serving)
1/4 cup unsalted butter
8 ounces frozen broccoli (see Recipe Note)
Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it's no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.
Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.
Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.
Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.
To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.
To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.
Recipe Notes
- The frozen broccoli makes this really simple, although it won't take too much more time to cut and steam some fresh or pre-cut florets. And you can toss the broccoli with the rest of the good stuff. Adding the already frozen broccoli is quick, although you will have to take the size of your container into account (since it won't be as yielding as the steamed, hot broccoli).