| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 head broccoli, cut into small (1-inch) florets
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 5 cups whole milk
- 2 cups grated Gruyere
- 1 cup sour cream
- 2/3 cup grated Parmigiano-Reggiano
- 2 teaspoons hot sauce
- 12 ounces cooked chicken breast or deli chicken, cut into 1/2-inch dice
- 1/2 cup chopped crispy-cooked bacon
- 1/4 cup chopped fresh chives
Instructions
- Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water.
- While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper.
- Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed.
- Distribute the pasta into bowls and top with the bacon and chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1507 |
| Total Fat | 72 g |
| Saturated Fat | 39 g |
| Carbohydrates | 127 g |
| Dietary Fiber | 9 g |
| Sugar | 23 g |
| Protein | 89 g |
| Cholesterol | 262 mg |
| Sodium | 1993 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1507 |
| Total Fat | 72 g |
| Saturated Fat | 39 g |
| Carbohydrates | 127 g |
| Dietary Fiber | 9 g |
| Sugar | 23 g |
| Protein | 89 g |
| Cholesterol | 262 mg |
| Sodium | 1993 mg |
Reviews
This recipe is categorized as ‘quick and easy’. Maybe if you have a sous chef to do all the prep… It took me 2 hours from start to finish, including chopping the broccoli and the chicken, shredding the cheeses, cooking and chopping the bacon and getting the 13 ingredients ready and cooking. I’m not the fastest cook, but I can’t see how anyone could make this in under an hour. The end result was good, but not good enough for me to make it again considering all the work involved. There was way too much sauce, and the flavor was a bit bland.
This is amazing. Served with Katie Lee’s stove top garlic bread and a green bean and bell pepper salad. So good. A simple salad would be great also. I have some leftover baby spinach that needs to be used up, so I think I will put that in the leftovers . Thanks for a great recipe
Good recipe but I found a way to use less steps. Get a very big like huge sauté pan so you’ll have room for everything at the end. Sauté the bacon in it. Take out some of the bacon grease. Sauté the chicken breast in that. Then sauté your garlic and make your rue all in the same pan. It’ll be much easier that way.
Love this recipe! I added a good amount of red pepper flakes to brighten it up.
Absolutely delicious! My family our picky eaters and everyone loved this dish. I will definitely make again and again.
This was amazing! A meeting favorite!
Omitted the bacon and added carrots along with the broccoli. Came out good, very rich and cheesy!
Oh, in addition to my previous review, I also swapped out the sour cream for plain nonfat Greek yogurt. I see 2 cups since I wanted it to be a little saucier.
Was very disappointed. Easy to make but not much flavor. Won’t make again
This is delicious! It freezes very well also. My kiddos say it’s like we brought an Italian restaurant home:)