Craving comfort food with a healthy twist? Look no further than this delicious chicken and broccoli pasta!
Tender chicken, crisp broccoli, and al dente penne come together in a creamy Parmesan sauce that’s simply irresistible.
What I love most about this dish is how easy it is to make without sacrificing any flavor.
It’s a one-skillet wonder that comes together in no time. Get ready to be blown away!
Why You’ll Love This Chicken and Broccoli Pasta
Quick and Easy: It’s perfect for busy weeknights, requiring minimal prep and cooking time while still delivering a satisfying meal.
Crowd-Pleaser: With its creamy sauce and savory chicken, this dish is sure to be a hit with family and friends. It’s great for any gathering.
Rich, Savory Taste: The combination of Parmesan cheese, garlic, and Italian seasoning creates a deliciously rich and savory taste. It’ll leave you wanting more.
Beautiful Presentation: The vibrant green broccoli and golden-brown chicken pieces make for an eye-catching presentation. It’ll impress!
Ingredients
- Penne Pasta: It’s the perfect shape to hold the creamy sauce and tender chicken.
- Boneless, Skinless Chicken Breasts: They’re lean, protein-packed, and cut into bite-size pieces for quick cooking.
- Broccoli: Fresh, green, and nutrient-rich florets add color and texture to the dish.
- Garlic: It’s minced for a punch of savory flavor.
- Olive Oil: It provides a flavorful base for the sauce.
- Heavy Cream: The key to a rich, velvety sauce that coats the pasta and chicken.
- Chicken Broth: It adds depth and enhances the chicken flavor in the sauce.
- Parmesan Cheese: It’s freshly grated for a sharp, salty, and nutty taste that elevates the cream sauce.
- Italian Seasoning, Red Pepper Flakes, Salt, and Pepper: A blend of herbs and spices infuse the dish with Italian flair and a touch of heat.
- Lemon Juice: It brightens the flavors and adds a zesty, fresh note to balance the richness of the sauce.
How to Make Chicken and Broccoli Pasta
This pasta is restaurant-quality, but it’s so easy to make at home!
1. Cook the pasta and broccoli. Bring a large pot of salted water to a boil. Add the penne and cook until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pasta water. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and broccoli.
2. Cook the chicken. Meanwhile, season the chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
3. Prepare the sauce. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and chicken broth. Bring the sauce to a simmer, stirring occasionally, and cook until slightly thickened, about 3-4 minutes.
4. Finish the sauce. Stir the Parmesan cheese into the cream sauce until melted. Season with red pepper flakes, salt, and pepper to taste.
5. Combine the ingredients. Add the cooked penne, broccoli, and chicken to the skillet with the sauce. Toss everything together until well coated, adding some reserved pasta water a little at a time if needed to reach your desired sauce consistency. Drizzle with lemon juice and toss again.
6. Serve the dish. Serve the chicken and broccoli pasta hot, garnished with extra Parmesan cheese and red pepper flakes if desired. Enjoy!
Tips for the Best Chicken and Broccoli Pasta
These tips will make your chicken and broccoli pasta the best it can be!
- Pick the right pasta. Use a short pasta shape like penne, fusilli, or rotini that will hold the sauce well.
- Be generous! Season the chicken generously with salt, pepper, and Italian seasoning for flavorful bites throughout the dish.
- Don’t overcook! To ensure tender and juicy chicken, avoid overcooking. It should be cooked through but remain moist.
- Quality is key. Use high-quality Parmesan cheese and grate it fresh for the best flavor and texture in the sauce.
- Boost the citrus. Add lemon zest along with the lemon juice for an extra bright and tangy citrus note in the dish.
- Try tasty variations. Try substituting other vegetables like asparagus, peas, or mushrooms, or use shrimp or sausage instead of chicken for variety.
- Serve it your way. Serve the pasta hot, garnished with extra Parmesan and red pepper flakes. Pair it with a crisp green salad and crusty bread.
How to Store
Keep leftover chicken and broccoli pasta fresh with these simple tips.
To Store: Transfer the chicken and broccoli pasta to an air-tight container and refrigerate within two hours of cooking. It can be stored in the fridge for up to 3-4 days. I don’t recommend freezing this recipe, as the consistency will change.
To Reheat: Gently reheat the pasta in a skillet over medium heat, adding a splash of chicken broth or cream to maintain moisture. You can also microwave on medium power in short intervals, stirring in between to ensure even heating.
Chicken and Broccoli Pasta
4
servings15
minutes15
minutes592
kcalThis one-pot chicken and broccoli pasta is creamy, satisfying, and delicious! The cheesy Parmesan sauce truly takes it over the top.
Ingredients
8 oz penne pasta
2 boneless, skinless chicken breasts, cut into bite-size pieces
3 cups broccoli florets
2 cloves garlic, minced
1 tbsp olive oil
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1 tbsp lemon juice
Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pasta water. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and broccoli.
- Meanwhile, season the chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and chicken broth. Bring the sauce to a simmer, stirring occasionally, and cook until slightly thickened, about 3-4 minutes.
- Stir the Parmesan cheese into the cream sauce until melted. Season with red pepper flakes, salt, and pepper to taste.
- Add the cooked penne, broccoli, and chicken to the skillet with the sauce. Toss everything together until well coated, adding some reserved pasta water a little at a time if needed to reach your desired sauce consistency. Drizzle with lemon juice and toss again.
- Serve the chicken and broccoli pasta hot, garnished with extra Parmesan cheese and red pepper flakes if desired. Enjoy!
Notes
- Use high-quality Parmesan cheese and grate it fresh for the best flavor.
- Don’t overcook the chicken. It should be just cooked through and still juicy.
- Reserve some pasta water before draining. You can add a splash to loosen the sauce if needed.
- For extra lemon flavor, add some lemon zest to the sauce along with the lemon juice.
