Ingredients

  • 500 g chicken breast, bite-sized
  • 250 g farfalle pasta
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan
  • 1 cup broccoli
  • 1 tsp Italian seasoning
  • ½ tsp chili flakes
  • Salt & black pepper
  • 2 tbsp chopped parsley

Method

  1. Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
  2. Cook chicken: Season chicken with salt, pepper and Italian seasoning. Heat oil and 1 tbsp butter; cook chicken for 5–7 min until golden and cooked through. Remove.
  3. Make sauce: Add remaining butter and garlic to the pan. Cook 30 seconds. Add cream and simmer 2–3 min.
  4. Stir in Parmesan until smooth. Add a splash of pasta water if too thick.
  5. Add pasta, broccoli and chicken. Toss together for 1–2 min.
  6. Finish with parsley and chili flakes.

Tip: Add a little extra Parmesan on top for the creamy, restaurant-style finish.