Chicken Brussels Pasta
This Chicken Brussels Pasta is a delightful combination of tender chicken, crispy Brussels sprouts, and al dente pasta. The dish is finished with a creamy sauce that ties all the flavors together. It’s perfect for a weeknight dinner or a cozy weekend meal. The savory flavor of the Brussels sprouts complements the juicy chicken, while the pasta adds that satisfying, carb-filled base.
Ingredients
- 2 boneless skinless chicken breasts
- 1 lb Brussels sprouts trimmed and halved
- 12 oz pasta penne, fusilli, or spaghetti work well
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional for a little kick
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and a sprinkle of red pepper flakes (if using). Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside to rest.
Cook the Brussels Sprouts:
- In the same skillet, add the remaining tablespoon of olive oil. Add the halved Brussels sprouts and sauté for about 5-7 minutes, stirring occasionally, until they’re golden and crispy on the edges. Add the minced garlic and sauté for another minute until fragrant.
Cook the Pasta:
- While the Brussels sprouts are cooking, bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta, reserving a cup of pasta water for later.
Make the Sauce:
- Once the Brussels sprouts and garlic are ready, pour in the heavy cream. Stir and bring the mixture to a simmer. Let it cook for about 2-3 minutes, then stir in the Parmesan cheese. Season with additional salt and pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Combine the Pasta:
- Slice the cooked chicken breasts into strips. Add the drained pasta to the skillet with the Brussels sprouts and creamy sauce. Toss everything together to coat the pasta evenly with the sauce.
Serve:
- Plate the pasta, top with sliced chicken, and garnish with fresh parsley. Serve hot and enjoy!
Notes
Expert Tips for the Best Chicken Brussels Sprouts Pasta
✅ Roast Brussels Sprouts before adding them for a smoky, caramelized taste.✅ Use Fresh Parmesan for a richer, more authentic flavor.
✅ Don’t Overcook Pasta—it should be al dente to hold the sauce well.
✅ Make it Lighter by using Greek yogurt instead of heavy cream.