Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 3/4-inch (2 cm) pieces (450 g)
  • 1/2 tsp kosher salt (3 g)
  • 1/4 tsp ground black pepper (0.5 g)
  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, finely diced (150 g)
  • 1 tbsp minced garlic, about 3 cloves (9 g)
  • 1 tsp dried Italian seasoning (2 g)
  • 1/2 tsp smoked paprika (1 g)
  • 2 1/2 cups low-sodium chicken broth (600 ml)
  • 1 1/2 cups whole milk (360 ml)
  • 8 oz dried short pasta, such as rotini or penne (225 g)
  • 2 cups broccoli florets, cut into small pieces (180 g)
  • 1 1/2 cups shredded sharp cheddar cheese (170 g)
  • 1/2 cup finely grated Parmesan cheese (50 g)
  • 2 tbsp chopped fresh parsley (8 g)

Instructions:

  1. Pat the chicken pieces dry with paper towels, then season them with the kosher salt and black pepper.
  2. Dice the onion, mince the garlic, cut the broccoli into small florets, and shred the cheddar. Measure the broth and milk into a measuring cup.
  3. Heat the olive oil in a 12-inch deep skillet with a lid over medium-high heat for 1 to 2 minutes, until it shimmers.
  4. Add the chicken in a single layer and leave it undisturbed for 2 to 3 minutes, until the pieces release easily from the pan and the bottoms are golden.
  5. Turn the chicken pieces and brown the remaining sides for 2 to 3 more minutes. They do not need to be cooked through yet. Move the chicken to a plate and set it aside. Leave the browned bits in the pan.
  6. Lower the heat to medium. Add the onion and cook for 3 to 4 minutes, until softened and translucent at the edges.
  7. Add the garlic, Italian seasoning, and smoked paprika. Stir for about 30 seconds, until fragrant.
  8. Pour in the broth and scrape up the browned bits from the bottom of the pan with a wooden spoon.
  9. Add the milk, the dry pasta, and the chicken with any juices from the plate. Stir well so the pasta is submerged.
  10. Raise the heat to medium-high and bring the mixture to a gentle boil, with bubbles breaking across the surface. Avoid a hard rolling boil, which can scorch the milk.
  11. Reduce the heat to medium-low, cover the pan, and simmer for 10 minutes. Stir every 2 to 3 minutes so the pasta does not stick. The pasta should be nearly tender and the liquid soupy, not dry.
  12. Scatter the broccoli over the top, cover the pan, and cook for 4 to 5 minutes. The broccoli should be bright green and tender-crisp when pierced with a fork, the pasta fully tender, and the chicken cooked through to 165°F (74°C) inside.
  13. Remove the pan from the heat. Do not return it to the burner while adding cheese.
  14. Stir in the shredded cheddar a handful at a time, waiting until each addition melts before adding more. Then stir in the Parmesan.
  15. Taste and adjust the salt and pepper. The sauce is ready when it coats the back of a spoon and slowly drips off. If it looks too thick, stir in a splash of milk. If it looks thin, let it rest off the heat for 3 minutes.
  16. Sprinkle with the chopped parsley and serve right away while the sauce is creamiest.