Creamy Broccoli Pasta Recipe
This cream of broccoli pasta is a quick and easy comfort meal that comes together in just about 30 minutes. The al dente pasta and crisp tender broccoli are coated in a creamy garlic, lemon, and Parmesan sauce that everyone will love.
Servings: 8 people
Calories: 373kcal
Ingredients
- 1 pound pasta cavatappi, penne, or your favorite
- 1 pound broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup chicken broth
- 8 ounces cream cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 cup Parmesan cheese grated or shredded
- 3 tablespoons lemon juice
Instructions
- Bring a large pot of salted water to a boil, then cook pasta to al dente, according to package instructions. About 5 minutes before the pasta should be finished, add in the broccoli florets.
- Once the pasta and broccoli are cooked, remove from the heat. Save about 1/2 cup of the pasta water, then drain the rest.
- Heat a large saucepan over medium heat and add the olive oil and minced garlic. Cook until the garlic is soft and translucent—about 3-5 minutes. Add the chicken broth, cream cheese, and Italian seasoning and cook while whisking until the cream cheese is melted and smooth. Remove from the heat and stir in the lemon juice.
- Add the creamy sauce and Parmesan cheese to the pasta and broccoli. Stir until combined, then add the remaining pasta water to thin the creamy sauce if needed. Enjoy!
Notes
Storing leftovers: store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: add to a saucepan with a little extra chicken stock or heavy cream and reheat over medium heat. You can also reheat in the microwave.
Nutrition
Calories: 373kcal | Carbohydrates: 49g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 466mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 786IU | Vitamin C: 53mg | Calcium: 145mg | Iron: 1mg