Chicken Broccoli Pasta Recipe

Introduction

Chicken Broccoli Pasta is a simple, satisfying meal that’s perfect for busy weeknights. Tender chicken, crisp broccoli, and a creamy tomato sauce come together with your favorite pasta for a delicious one-pan dinner.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 head broccoli, cut into florets
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound pasta (penne, rotini, or your favorite shape)
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

1. Step 1: In a medium bowl, toss the cubed chicken with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Cook in batches if needed to avoid overcrowding. Remove chicken and set aside.
3. Step 3: In the same skillet, add broccoli florets and cook for 3-4 minutes, stirring occasionally, until slightly tender but still crisp.
4. Step 4: Pour in diced tomatoes with their juices, chicken broth, and heavy cream. Bring to a simmer, then reduce heat to low and simmer for 5-7 minutes.
5. Step 5: Stir in Parmesan cheese and red pepper flakes if using. Taste and adjust seasoning as needed.
6. Step 6: While the sauce simmers, cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
7. Step 7: Add the cooked pasta to the skillet with the broccoli and sauce. Gently mix to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
8. Step 8: Return the cooked chicken to the skillet and stir to combine. Heat through.
9. Step 9: Remove from heat and stir in butter. Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• For extra flavor, marinate the chicken in olive oil and spices for 30 minutes before cooking.
• Swap heavy cream for half-and-half for a lighter sauce.
• Add mushrooms or bell peppers with the broccoli for more veggies.
• Use gluten-free pasta to accommodate dietary needs.
• Red pepper flakes add a nice kick but can be omitted for a milder dish.

Storage

Store leftover chicken broccoli pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it to the skillet a little earlier and cook until heated through and tender to avoid sogginess.

What pasta works best for this recipe?

Shapes like penne or rotini are ideal because they hold the sauce nicely, but feel free to use your favorite pasta shape.

Chicken Broccoli Pasta Recipe

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★★★★★

5 from 76 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Chicken Broccoli Pasta is a simple yet flavorful dish combining tender chicken, crisp broccoli, and a creamy tomato sauce tossed with your favorite pasta. Ready in under 45 minutes, it’s a comforting meal perfect for a weeknight dinner that everyone will love.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

Vegetables and Sauce

• 1 head broccoli, cut into florets
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)

Pasta and Garnishes

• 1 pound pasta (penne, rotini, or your favorite shape)
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley, for garnish (optional)

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Instructions

1. Season the chicken: In a medium bowl, toss the cubed chicken with olive oil, salt, pepper, garlic powder, and onion powder. Ensure each piece is evenly coated to infuse flavor into the meat.
2. Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Avoid overcrowding the pan; work in batches if necessary. Remove the cooked chicken and set aside.
3. Cook the broccoli: In the same skillet, add the broccoli florets and cook for 3-4 minutes, stirring occasionally, until they are slightly tender-crisp but still vibrant green.
4. Simmer the sauce: Pour in the diced tomatoes with their juice, chicken broth, and heavy cream. Bring the mixture to a simmer, reduce heat to low, and let it simmer for 5-7 minutes to meld the flavors and slightly thicken the sauce.
5. Finish the sauce: Stir in the grated Parmesan cheese and red pepper flakes if using. Taste and adjust seasoning as needed, ensuring a balanced creamy tomato flavor with a hint of spice.
6. Cook the pasta: While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining to help loosen the sauce if needed.
7. Combine everything: Add the cooked pasta to the skillet with the broccoli and sauce. Gently stir to combine all ingredients evenly. If the sauce is too thick, add reserved pasta water one tablespoon at a time until you reach your desired consistency.
8. Add the chicken: Return the cooked chicken to the skillet and stir to incorporate. Heat through to ensure the chicken is warm and integrated with the sauce.
9. Finish & Serve: Remove the skillet from heat and stir in the butter for extra richness. Serve immediately, garnished with chopped fresh parsley if desired, for a fresh visual and flavor boost.

Notes

• Work in batches when cooking chicken to avoid overcrowding the pan, which helps get a nice sear and prevents steaming.
• You can use any pasta shape you prefer; penne or rotini works great to hold the sauce.
• For a spicier dish, increase the amount of red pepper flakes according to taste.
• Substitute heavy cream with half-and-half for a lighter sauce, but the sauce may be less rich and thick.
• Leftovers keep well in the fridge for 2-3 days; reheat gently on the stovetop adding a splash of broth or cream if the sauce thickens too much.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: chicken broccoli pasta, creamy chicken pasta, quick pasta dinner, easy weeknight meals, one pan pasta recipe