Chicken and Broccoli Pasta

Chicken and Broccoli Pasta is a comforting and wholesome dish that combines tender chicken, perfectly cooked broccoli, and pasta in a creamy and flavorful sauce.

This one-pot meal is easy to make, packed with nutrients, and versatile enough for a quick weeknight dinner or a cozy family gathering. Whether you’re a fan of creamy sauces or lighter flavors, this dish is endlessly adaptable to your preferences.

Kitchen Equipment Needed

• Large pot
• Skillet or sauté pan
• Cutting board
• Sharp knife
• Colander
• Wooden spoon or spatula

Ingredients

• 12 oz (340g) pasta (penne, rigatoni, or fettuccine work well)
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken broth
• 1/2 cup (50g) grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Add the broccoli florets to the pot during the last 2–3 minutes of cooking. Drain and set aside.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Garlic: In the same skillet, add a little more olive oil if needed. Sauté the minced garlic over medium heat for about 1 minute, until fragrant.
4. Make the Sauce: Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes if using. Bring the mixture to a simmer and let it thicken slightly, about 3–4 minutes.
5. Combine Ingredients: Add the cooked pasta, broccoli, and chicken back to the skillet. Toss everything together until well coated in the sauce. Cook for 2–3 minutes to warm through.
6. Serve: Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley and extra Parmesan cheese before serving.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (Per Serving, Approx.)

• Calories: 520
• Protein: 35g
• Fat: 20g
• Carbohydrates: 45g
• Fiber: 4g
• Sodium: 450mg

Expert Tips

• Pasta Variety: Use whole wheat or gluten-free pasta for dietary preferences.
• Broccoli Texture: For more tender broccoli, steam it separately before adding it to the dish.
• Extra Flavor: Add a splash of white wine to the sauce for an elevated flavor profile.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness to the dish.

Can I make this dish lighter?
Substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter version.

What other vegetables can I add?
You can include mushrooms, bell peppers, or spinach for added color and nutrition.

Storing & Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of chicken broth or cream to refresh the sauce.

Substitutions & Variations

• Cheesy Variation: Use mozzarella or cheddar in addition to Parmesan for a cheesier sauce.
• Spicy Twist: Increase the red pepper flakes or add a dash of hot sauce for extra heat.
• Vegetarian Option: Omit the chicken and add more vegetables or tofu for a vegetarian meal.

Chicken and Broccoli Pasta

Chicken and Broccoli Pasta is a comforting and wholesome dish that combines tender chicken, perfectly cooked broccoli, and pasta in a creamy and flavorful sauce. This one-pot meal is easy to make, packed with nutrients, and versatile enough for a quick weeknight dinner or a cozy family gathering.

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Equipment

• Large pot
• - Skillet or sauté pan
• - Cutting board
• - Sharp knife
• - Colander
• - Wooden spoon or spatula

Ingredients

  

• - 12 oz 340g pasta (penne, rigatoni, or fettuccine work well)
• - 2 cups broccoli florets
• - 2 tbsp olive oil
• - 2 boneless skinless chicken breasts, cut into bite-sized pieces
• - 3 cloves garlic minced
• - 1 cup 240ml heavy cream
• - 1/2 cup 120ml chicken broth
• - 1/2 cup 50g grated Parmesan cheese
• - 1 tsp Italian seasoning
• - 1/2 tsp red pepper flakes optional
• - Salt and black pepper to taste
• - Fresh parsley chopped (for garnish)

Instructions

 

• **Cook the Pasta:** Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Add the broccoli florets to the pot during the last 2–3 minutes of cooking. Drain and set aside.
• **Cook the Chicken:** Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
• **Sauté the Garlic:** In the same skillet, add a little more olive oil if needed. Sauté the minced garlic over medium heat for about 1 minute, until fragrant.
• **Make the Sauce:** Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes if using. Bring the mixture to a simmer and let it thicken slightly, about 3–4 minutes.
• **Combine Ingredients:** Add the cooked pasta, broccoli, and chicken back to the skillet. Toss everything together until well coated in the sauce. Cook for 2–3 minutes to warm through.
• **Serve:** Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley and extra Parmesan cheese before serving.