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Disclaimer: While this dish does include green veggies and lean protein, and I did decrease the amount of butter and heavy cream involved, I cannot even begin to pretend that this is a health food. This is pure, creamy comfort food all the way!

This recipe makes plenty for leftovers and freezing. Y’all know how I love my freezer 🙂


  • 1 pkg cooked, drained pasta (I used whole wheat spaghetti)
  • 3 cups cooked, sliced chicken breasts*
  • 3 cups steamed (fresh or frozen) broccoli florets
  • 2 tbsp unsalted butter
  • 3 cups half and half
  • 1/2 cup heavy cream
  • 1 cup shredded parmesan
  • 1 tsp salt
  • black pepper and nutmeg to taste (apr. 1/8 tsp each)

* When I make basic salt + lemon pepper sauteed boneless, skinless chicken breasts, I slice and freeze the leftovers (divided into 1 cup servings, wrapped in plastic wrap, and placed in freezer bag) for dishes that call for cooked chicken.

  • Melt butter in a large pot over medium high heat.
  • Add half and half, heavy cream, salt, pepper, and nutmeg, and heat through. (Watch the pot carefully: heated milk products boil over very easily.)
  • Stir in parmesan, and cook until incorporated into the half and half mixture.
  • Turn off the heat, and add pasta, chicken, and broccoli. Toss and serve.
  • Freeze cooled leftovers in individual servings wrapped in plastic wrap and placed in a freezer bag.
  • To reheat: Thaw in the fridge. Warm 1/2 cup half and half in a saucepan over medium high heat. Add thawed pasta, and stir.