When it comes to easy, satisfying meals that the whole family will love, you can't go wrong with Chicken and Broccoli Pasta. This classic combination is hearty, nutritious, and downright delicious. Tender pieces of chicken, perfectly cooked broccoli florets, and al dente pasta are all enveloped in a rich, creamy sauce that's lightly seasoned and full of flavor.
This dish checks every box: it's quick, filling, and packed with protein and veggies. Plus, it’s a fantastic way to get a complete meal — protein, vegetables, and carbs — all in one beautiful, comforting dish!
Ingredients (in grams)
- 300 g pasta (penne, rigatoni, or fettuccine work well)
- 300 g chicken breast (or chicken thighs), cut into bite-sized pieces
- 200 g broccoli florets
- 3 cloves garlic, minced (9 g)
- 250 ml heavy cream
- 120 ml chicken broth
- 60 g grated Parmesan cheese (plus more for garnish)
- 2 tablespoons olive oil (30 g)
- 1 teaspoon Italian seasoning (2 g)
- ½ teaspoon black pepper (1 g)
- ½ teaspoon salt (1 g)
- ½ teaspoon crushed red pepper flakes (optional, 1 g)
- 2 tablespoons chopped fresh parsley (optional, 8 g)
Instructions
Step 1: Cook the Pasta and Broccoli
- Boil the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. - Blanch the broccoli:
About 2 minutes before the pasta is done, add the broccoli florets to the boiling water. Cook until bright green and just tender. - Drain:
Drain the pasta and broccoli together, reserving 120 ml of the pasta water. Set aside.
Step 2: Prepare the Chicken
- Cook the chicken:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Add the chicken pieces to the skillet and cook until golden brown and fully cooked (about 6-7 minutes). Remove the chicken and set aside.
Step 3: Make the Creamy Sauce
- Sauté the garlic:
In the same skillet, reduce heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant. - Build the sauce:
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and bring to a gentle simmer. - Add cheese:
Stir in the grated Parmesan cheese and let the sauce thicken slightly, about 2-3 minutes. Add crushed red pepper flakes if you like a little heat.
Step 4: Combine and Serve
- Toss everything together:
Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything together to coat in the creamy sauce. Add a little reserved pasta water if needed to thin out the sauce. - Garnish and serve:
Sprinkle with extra Parmesan cheese and fresh parsley before serving.
Nutritional Information (per serving, based on 6 servings)
- Calories: 520 kcal
- Protein: 32 g
- Carbohydrates: 45 g
- Fat: 24 g
- Saturated Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 680 mg
(Nutrition values are approximate and may vary based on ingredients used.)
Tips and Tricks
- Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken. Just shred and toss it in at the end!
- Lighten it up: Swap the heavy cream for half-and-half or even a light cream for a lighter version.
- Add more veggies: This dish is very flexible. Mushrooms, spinach, or asparagus make excellent additions.
- Cheese options: Stir in some shredded mozzarella for an extra gooey, cheesy sauce.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to loosen the sauce.
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Why readers will adore this recipe:
It’s family-friendly, budget-conscious, and easily adaptable! This Chicken and Broccoli Pasta is exactly the kind of recipe that busy home cooks need in their repertoire — it's comforting without being heavy, indulgent but still packed with wholesome ingredients.
For your site, you could offer a "Choose Your Own Adventure" option: how to turn this basic recipe into Cajun Chicken Pasta, Lemon Garlic Chicken Pasta, or even Buffalo Chicken Broccoli Pasta by swapping just a few ingredients.
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