Chicken and Broccoli Pasta

Chicken and Broccoli Pasta

Posted on February 5, 2025
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Looking for a quick and easy dinner that’s packed with flavor and nutrition? This Chicken and Broccoli Pasta is the perfect combination of tender chicken, crisp-tender broccoli, and perfectly cooked pasta all tossed in a creamy, garlicky sauce. Whether you prefer a light lemon-garlic version or a rich Alfredo-style dish, this recipe is highly customizable and great for busy weeknights. Plus, it’s a one-pot wonder—fewer dishes, more deliciousness!

Ingredients

For the Pasta:

  • 12 ounces pasta (penne, fettuccine, or bowtie work great)
  • 4 cups broccoli florets (fresh or frozen)
  • 1 teaspoon salt (for boiling water)

For the Chicken:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Sauce:

  • 3 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • ½ cup chicken broth (or reserved pasta water)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional, for a little heat)
  • Juice of ½ a lemon (optional, for freshness)

Optional Garnishes:

  • Extra Parmesan cheese
  • Fresh parsley, chopped
  • Black pepper

Instructions

Step 1: Cook the Pasta and Broccoli

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. In the last 2 minutes of cooking, add the broccoli florets to the pot. This allows the broccoli to cook perfectly without getting mushy.
  4. Drain the pasta and broccoli, reserving ½ cup of the pasta water, then set aside.

Step 2: Cook the Chicken

  1. While the pasta is cooking, season the chicken pieces with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add the chicken pieces in a single layer and cook for 4–5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

Step 3: Make the Sauce

  1. In the same skillet, add a little more butter if needed, then sauté the minced garlic for about 30 seconds, until fragrant.
  2. Pour in the chicken broth (or reserved pasta water) and heavy cream, stirring to combine.
  3. Add the Parmesan cheese, Italian seasoning, and red pepper flakes (if using), then let the sauce simmer for 2–3 minutes until slightly thickened.
  4. Stir in the lemon juice for a fresh, bright flavor (optional).

Step 4: Combine Everything

  1. Return the cooked chicken to the skillet and toss to coat in the sauce.
  2. Add the drained pasta and broccoli, tossing everything together until evenly coated in the creamy sauce.
  3. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Step 5: Serve and Enjoy

  1. Plate the pasta and garnish with extra Parmesan, fresh parsley, and black pepper.
  2. Serve warm and enjoy your delicious Chicken and Broccoli Pasta!

Tips

  1. Use Rotisserie Chicken: Short on time? Swap the cooked chicken for shredded rotisserie chicken.
  2. Make It Extra Cheesy: Stir in shredded mozzarella or Gruyère for an ultra-creamy dish.
  3. Lighten It Up: Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
  4. Want More Protein? Add cooked shrimp or diced turkey for variety.
  5. Spice It Up: A dash of crushed red pepper flakes or a bit of Cajun seasoning adds a nice kick.

Storage Instructions

  1. Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  2. Reheating: Reheat in a skillet over low heat with a splash of broth or milk to loosen the sauce.
  3. Freezing: Not recommended, as the creamy sauce may separate. However, you can freeze the chicken and pasta separately and add fresh sauce when reheating.

Variations

  1. Garlic Butter Version: Skip the cream and Parmesan and toss everything in a garlic butter sauce with lemon juice.
  2. Pesto Chicken and Broccoli Pasta: Swap the creamy sauce for pesto sauce for a fresh, herby twist.
  3. Alfredo-Style: Use a classic Alfredo sauce with extra Parmesan and butter for a richer flavor.
  4. Gluten-Free Option: Use gluten-free pasta and make sure your broth is gluten-free.
  5. Spicy Cajun Chicken Pasta: Season the chicken with Cajun seasoning and add extra spice to the sauce for a Southern-inspired dish.

Nutrition Details (Per Serving, Based on 6 Servings)

  • Calories: 480
  • Protein: 38g
  • Carbohydrates: 45g
  • Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 110mg
  • Sodium: 600mg
  • Fiber: 4g
  • Sugar: 4g

FAQ

1. Can I use frozen broccoli?
Yes! Add frozen broccoli directly to the boiling pasta water in the last 3 minutes of cooking.

2. What’s the best pasta for this recipe?
Penne, fettuccine, and bowtie pasta work best, but any shape will do!

3. Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

4. How do I keep the chicken from drying out?
Cook it just until 165°F internal temperature and let it rest before slicing.

5. What can I serve with this dish?
Pair it with garlic bread, Caesar salad, or roasted asparagus for a complete meal.