Restaurant Style Chicken Broccoli Ziti
A Chicken Broccoli Ziti recipe that is exactly like they serve in restaurants. The sauce is a heavy cream, white wine garlic based sauce.
Servings: 8 people
Calories: 502kcal
Ingredients
- 1.5 pound boneless chicken cut into bite size pieces (breast or tenders)
- 2 Tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 3 Tablespoon butter ,divided
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- ⅔ Cup heavy cream
- ½ Cup chicken stock
- ½ Cup white wine
- 1 pound broccoli florets
- ½ Cup Parmesan cheese freshly grated
- 1 pound ziti or other tube pasta
Instructions
- Bring large pot of water to boil. Season generously with salt and add pasta. During last 4 minutes of cooking, add broccoli to pot. Drain - reserve ½ C cooking water and set aside. Return pasta and broccoli back to pot.
- Season cornstarch with salt and pepper. Toss the chicken in the cornstarch.
- Heat oil and 1 T butter over medium/high heat. Add chicken (work in batches as to not overcrowd the pan) and cook a few minutes until browned. Turn over and brown the other side. Remove chicken from pan and set aside on a plate. Repeat until chicken is all browned.
- Return pan back to burner. Pour in wine and stock and allow to reduce by about half (should take about 5 minutes). Stir to loosen the brown bits from bottom of pan (they're full of flavor). Add garlic, cook 1-2 minutes.
- Return chicken back to pan and allow the chicken to cook through, another 4-5 minutes. Stir in heavy cream and reduce heat to medium low, cook about 2 minutes.
- Pour chicken cream sauce into pot with pasta and broccoli. Stir in cheese. If sauce seems too thick, add reserved cooking water a little at a time. Add remaining 2 T butter and mix well before serving.
- Serve with additional cheese
Notes
Calories calculated by the MyFitnessPal app.
Nutrition
Calories: 502kcal