Parmesan Chicken Florentine and Broccoli Pasta. This is that bowl of homemade pasta that tastes like it’s from your favorite restaurant but is hopefully even better. Lightly breaded parmesan chicken pan-fried until golden and crispy. The chicken is served over a big bowl of broccoli and pasta in a creamy parmesan Florentine sauce. Each bowl is finished with crispy prosciutto and basil. Better than any restaurant and totally delicious.
I didn’t intend to kick this week off with pasta, I was going to share this recipe a little later. But I’m slightly behind right now so pasta it is! I’m actually not upset about it either. It’s already late August and we’re hitting that end of summertime when I slowly start to shift to my cozier recipes.
Yes, it’s of course still summer. We will continue using up all the yummy summer produce! In fact, today we’re using fresh broccoli in a creamy Florentine-style pasta.
The idea came from one of my favorite spots in New York where I recently dined. They serve a lot of delicious, creamy Italian-style pasta. One of the items on the menu is a crispy chicken in a parmesan sauce.
I added lots of prosciutto to my variation, and well, it turned out even better than I could have imagined. This is delicious and not too hard to make!
Let’s get into details
Step 1: coat the chicken
I wanted a light coating on the chicken, so I skipped using an egg and just coated the chicken in a mix of panko-style bread crumbs and parmesan cheese. I seasoned the crumbs with onion and garlic powder, cayenne, salt, and pepper.
It’s best to use very thinly cut chicken cutlets for this recipe. They’ll cook much more quickly and evenly. You could also use chicken tenders.
Dredge the chicken through the crumbs, using your fist to gently press the crumbs into the chicken.
Step 2: cook the prosciutto, then the chicken
Now grab a skillet. I love to get the prosciutto crispy first. Once the prosciutto is crisp, you can pull it out of the skillet, then add the chicken to the very same skillet.
This will allow the chicken to cook in the oils from the prosciutto creating even more delicious chicken.
Step 3: make the pasta
While the chicken is cooking I get started on the pasta. I did my go-to one-pot pasta for this, so it’s simple! Add the water, let it boil. Then add the dry pasta, let it cook, then add everything else to the same pot – no draining the water.
The key is to use a touch of cream cheese for added creaminess. This creates the perfect amount of creamy sauce, but still keeps things on the lighter side, plus quick and easy!
Step 4: serve
Serve the pasta topped with the chicken and prosciutto.
What I love about this recipe is that it really does look and taste like a dish you’d order out from your favorite Italian spot. Enjoy!
Looking for other quick-cooking pasta dinners? Here are some of my favorites:
Lastly, if you make this Parmesan Chicken Florentine and Broccoli Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Parmesan Chicken Florentine and Broccoli Pasta
Calories Per Serving: 437 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 6 chicken cutlets or 8 chicken tenders
- 1 cup panko style bread crumbs
- 2 cups grated parmesan
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 ounces thinly sliced prosciutto
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 2 cups roughly chopped broccoli
- 1 1/2 cups fresh basil, chopped
- 3/4 cup heavy cream
- 2 ounces cream cheese, at room temperature
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- 1. Combine the bread crumbs, 3/4 cup parmesan, and the onion and garlic powder in a shallow bowl. Dredge both sides of the chicken through the bread crumbs, pressing to adhere. 2. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate. 3. In the same skillet, add 1 tablespoon of olive oil and the chicken. Sear on both sides until golden and cooked though, 5-8 minutes per side. 4. Meanwhile, make the pasta. In a large pot set over medium heat, melt together the butter, garlic, and a pinch of chili flakes. Cook 2-3 minutes until the garlic is fragrant. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt, the pasta, and the broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the cream, and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.5. Stir in the parmesan until melted and creamy. Remove from the heat. Stir in the basil and season with salt and pepper. 6. Divide the pasta between plates and top with chicken, prosciutto, and basil. Enjoy!