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Export 11 ingredients for grocery delivery
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Add the broccoli florets to the same pot for the last 2-3 minutes to steam them. Reserve 1-2 cups of pasta water before draining.
Step 2
Meanwhile, heat the olive oil and butter in a large, deep pan over medium heat. Once the butter has melted and starts to foam, add the chicken. Season with salt and black pepper, and cook for 5-7 minutes or until the chicken is cooked through.
Step 3
In the same pan, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the chopped garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Step 4
Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer until the wine has mostly reduced.
Step 5
Stir in the fresh thyme and red chili flakes, then add the half and half (single cream). Bring the mixture to a gentle simmer, then reduce the heat and cook for 5 minutes, allowing the sauce to thicken slightly.
Step 6
Add the cooked pasta and broccoli to the skillet, tossing gently to mix everything together. Use a bit of the reserved pasta water to loosen the sauce if it looks too thick.
Step 7
Stir in the grated Parmesan cheese and season with additional salt and black pepper to taste.
Step 8
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh thyme if you like.
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