Description
Indulge in a restaurant-quality meal with this one-skillet creamy broccoli pasta. By cooking the pasta directly in the sauce with chicken broth, half-and-half, and aromatic herbs, you create a perfectly emulsified, velvety coating without the need for a flour-based roux. This technique yields al dente shells and tender broccoli florets in under 30 minutes, minimizing cleanup while maximizing flavor through slow-building savory notes. It is a hearty, comforting, and wholesome dish designed for busy schedules that doesn’t compromise on texture or taste.
Ingredients
12 oz pasta shells
4 cups broccoli florets, cut into bite-sized pieces
3 cups low-sodium chicken broth
1 cup half-and-half
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried oregano
1 cup grated Parmesan cheese
2 tbsp olive oil
Salt and cracked black pepper to taste
Instructions
Heat olive oil in a large, deep skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the dry pasta shells, chicken broth, half-and-half, thyme, and oregano to the skillet.
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for about 8-10 minutes, stirring occasionally.
Add the broccoli florets to the skillet, stirring them into the liquid, and continue to cook for another 3-5 minutes until the pasta is al dente and the broccoli is tender.
Stir in the Parmesan cheese until melted and the sauce thickened to a glossy consistency.
Season with salt and pepper to taste and serve immediately.
Notes
Ensure your skillet is large enough to hold all the pasta and liquid without overcrowding. If the sauce becomes too thick before the pasta is cooked, add a splash of extra broth. For a vegetarian version, simply substitute the chicken broth with a high-quality vegetable stock.
- Prep Time: 10
- Cook Time: 15
- Category: Meals
- Method: Stovetop simmering
- Cuisine: Italian-American