Serves 4
30 min
Creamy Miso Chicken Pasta
Recipe GLPR9eebd3001a8eee
Tender pasta tossed with succulent chicken pieces, fresh broccoli, and a silky miso-yogurt sauce finished with Parmigiano-Reggiano and bright green onions. Ready in 30 minutes for an easy weeknight dinner.
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Ingredients
1 pound pasta
salt for pasta water
2 cups broccoli florets
2 boneless, skinless chicken breasts, cut into 1-inch pieces
salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons miso paste
1 1/2 cups Greek yogurt
1/2 cup shredded Parmigiano-Reggiano cheese
2 green onions, finely sliced
Directions
Fill a large pot with water, add salt, and bring to a rolling boil over high heat. Add pasta and cook according to package directions. Four minutes before the pasta reaches its target doneness, add the broccoli florets to the same pot. Continue cooking until pasta is al dente and broccoli is tender-crisp.
While the pasta cooks, pat the chicken pieces dry with paper towels. Season generously on all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken pieces and cook, stirring occasionally, for about 6 minutes, until golden brown on all sides and cooked through (internal temperature 165°F).
Transfer the cooked chicken to a plate. Reduce heat to low, add butter to the same skillet, and let it melt. Remove the pan from heat and whisk in the miso paste until fully combined with the butter. Add the Greek yogurt and stir gently until the mixture is smooth and creamy.
Drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water.
Add the drained pasta, broccoli, reserved pasta water, Parmigiano-Reggiano cheese, and cooked chicken to the skillet with the miso sauce. Toss gently until everything is evenly coated and combined.
Divide the pasta among four serving bowls or plates. Garnish each portion with sliced green onions and serve immediately.
