Description
Creamy chicken, broccoli, and sweetcorn pasta. This is a comforting, hearty meal ready fast, perfect for a family dinner.
Ingredients
- 12 ounces penne or fusilli pasta
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 cup canned or frozen sweetcorn (thawed)
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon Dijon mustard (optional for flavor)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add chicken, paprika, salt, and pepper. Cook for 6–7 minutes until browned and cooked through (165°F internal temperature). Remove chicken and set aside.
- In the same pan, add broccoli florets and garlic. Sauté for 2–3 minutes, then add sweetcorn. Cook until broccoli is tender but still bright green.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened. Stir in cheddar, parmesan, and Dijon mustard until smooth.
- Add the cooked pasta, chicken, and vegetables to the sauce. Toss gently to coat, adding reserved pasta water as needed for a creamy texture.
- Spoon into bowls and top with extra cheese or cracked black pepper. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk to restore creaminess.
- For a lighter version, replace half the milk with chicken broth and use low-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American