This recipe was shared with me several years ago, and I can’t remember who it was from but am so grateful to them for it because it’s easy to make in a pinch. It has all the comfort food vibes yet is loaded with broccoli, packing this meal with vitamins A, C, E, K, B6, and B12 along with minerals like iron, zinc, potassium, calcium, magnesium, and folate. Me with broccoli right now: 🤯 No wonder I crave it all the time, it’s full of all the things!

Hands on time is right around 20 minutes and is so easy that even I have it mastered!

SERVES: 3-4

INGREDIENTS:

• about 8 oz rotini or bow tie pasta (I use Trader Joe’s Quiona and Brown Rice Rotini for a gluten-free option)
• 6 cups chopped broccoli (raw)
• 2 tbsp butter
• 1 clove fresh garlic
• 1 lb chicken breast, cubed (1 inch pieces)
• 2.5 tsp Cajun seasoning
• about 4 oz plain cream cheese (room temperature)
• 2 tbsp Parmesan cheese
• 1 cup milk of choice
• 1/2 tsp salt
• 1/4 tsp pepper

DIRECTIONS:

1. Preheat the oven to 375 degrees. Season the chicken with salt and pepper, then put the cubed chicken onto a parchment-lined baking sheet and cook for about 15 minutes. Be aware that cooking time can vary quite a bit from oven to oven and based on the size of your chopped chicken.
2. Meanwhile, prepare pasta according to the package directions, adding chopped broccoli to the pot 1-2 minutes before the noodles are done.
3. Drain and set the pasta and broccoli aside.
4. Melt 2 tbsp butter over medium heat in a large pot or skillet. Add garlic cloves and cook for about two minutes.
5. Add cream cheese, stirring well until melted and smooth; about 2-3 minutes.
6. Add cooked chicken pieces and season with Cajun seasoning.
7. Gradually add 1 cup of milk, stirring until fully incorporated into the sauce. Then stir in the Parmesan cheese until the cheese is melted and the sauce is the desired consistency.
8. Add cooked broccoli and pasta, stir to combine, and enjoy!

If this is your recipe, please let me know so I can credit you! We’ve literally used this for years, and I have no record of who it belongs too. 😦

HOW WE’VE ENJOYED THIS DISH:

• Prepared as is for lunch or dinner on its own.
• Made for dinner with a simple side salad (romaine, tomato, cucumber and balsamic vinaigrette) and small bread roll to sop up all the sauce at the bottom of the bowl.
• Substituted the chicken for another veggie you enjoy; we’ve tried spinach and liked it just as much.