Chicken and Broccoli Pasta Recipe

Chicken and Broccoli Pasta is a comforting, flavorful dish that combines tender chicken, vibrant broccoli, and pasta in a delicious sauce. It’s a quick and nutritious meal, perfect for weeknights or even meal prepping for the week ahead. The rich sauce—often made with garlic, cream, and Parmesan—adds a creamy, savory base that complements the freshness of the broccoli and the protein-packed chicken. This dish is hearty, satisfying, and can be easily customized to suit different tastes.

The History of Chicken and Broccoli Pasta

Chicken and broccoli pasta is a relatively modern creation, evolving from the classic Italian pasta dishes, which often feature vegetables like spinach, zucchini, or tomatoes. While pasta with broccoli has ancient roots in Italian cuisine, chicken became a popular addition in many Western versions due to its versatility and widespread availability. The idea of combining chicken and broccoli with pasta and a creamy sauce is an American innovation, often seen in restaurants or home kitchens where comfort food meets balanced nutrition. Today, it’s a family favorite, known for being easy to make and full of flavor.

Ingredients Breakdown

Here’s an overview of the key ingredients that make this dish both hearty and healthy:

Chicken: Skinless, boneless chicken breasts or thighs are typically used. Breasts are lean and cook quickly, while thighs offer a slightly juicier option.
Broccoli: Fresh broccoli florets add color, texture, and nutritional value. They’re a great source of vitamins, fiber, and antioxidants.
Pasta: Typically, a short pasta like penne, rotini, or fusilli works well because the sauce can cling to the curves. However, any pasta shape can be used.
Cream: Heavy cream or half-and-half creates a rich, smooth base for the sauce, balancing the flavors and providing creaminess.
Garlic: Adds savory depth and aromatic flavor to the dish.
Parmesan Cheese: Grated Parmesan is essential for adding a salty, nutty flavor that enhances the cream sauce.
Olive Oil: For sautéing the chicken and garlic, olive oil adds a nice richness to the dish.
Chicken Broth: Used to deglaze the pan and add flavor to the sauce without making it too heavy.
Lemon Juice: A squeeze of lemon adds a bit of acidity to balance the richness of the sauce.

Step-by-Step Recipe

Ingredients (for 4 servings):

2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
2 cups broccoli florets (fresh or frozen)
12 oz pasta (penne, fusilli, or your favorite type)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice (optional)
Salt and pepper to taste
Red pepper flakes (optional, for some heat)
Fresh parsley (optional, for garnish)

Instructions:

Cook the Pasta: Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water for later.
Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and cooked through. Remove from the skillet and set aside.
Sauté Garlic: In the same skillet, add a little more olive oil if needed and sauté the minced garlic for about 1 minute, until fragrant.
Cook the Broccoli: Add the broccoli florets to the skillet, stirring occasionally. If using fresh broccoli, cook for about 4-5 minutes until tender but still vibrant. If using frozen, cook until heated through.
Make the Sauce: Pour in the chicken broth, scraping any brown bits from the bottom of the skillet. Add the cream, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken slightly. Season with salt, pepper, and red pepper flakes (if using).
Combine Everything: Return the cooked chicken to the skillet, and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta, tossing everything together. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Finish and Serve: Add a squeeze of lemon juice to brighten the flavors, and garnish with fresh parsley if desired. Serve immediately.

Tips for the Perfect Chicken and Broccoli Pasta

Use Fresh Ingredients: Fresh broccoli will have better flavor and texture than frozen, but frozen works in a pinch.
Don’t Overcook the Broccoli: You want the broccoli to stay vibrant and slightly crisp for the best texture. Overcooking can lead to mushy florets.
Balance the Sauce: Taste the sauce as you go. You can add more cream for richness or more chicken broth for a lighter, thinner sauce. If it’s too tangy, add more cream or a pinch of sugar to balance the acidity.
Customize the Cheese: You can use other cheeses like mozzarella, gouda, or even cheddar for a different flavor profile. Parmesan is classic, but feel free to experiment.
Use Pasta Water: Reserve some of the pasta water before draining—it helps thin out the sauce while also adding extra starch to help the sauce cling to the pasta.
Make it Spicy: If you like a little heat, sprinkle in some red pepper flakes or add a dash of hot sauce to the sauce.

Variations and Customizations

Add More Veggies: Try adding other vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrition.
Make it Pesto: Swap out the creamy sauce for pesto sauce for a fresh, herby version of this dish. Just toss the pasta and chicken with your favorite pesto, and add broccoli.
Lighter Version: Use half-and-half or even skim milk instead of heavy cream to lighten up the dish. You can also reduce the amount of cheese or opt for a dairy-free version if desired.
Baked Version: For a baked pasta variation, after combining the pasta, chicken, and sauce, transfer it to a baking dish, sprinkle with cheese, and bake at 375°F for about 10-15 minutes until bubbly and golden on top.
Swap the Protein: If you prefer, you can use shrimp, turkey, or even tofu instead of chicken for a different protein option.

Health Considerations and Nutritional Value

Chicken and Broccoli Pasta is a balanced dish that includes protein, fiber, and vitamins. However, depending on the ingredients used, it can be high in calories, especially with cream and cheese. To make it lighter:

Reduce the Cream: Use half-and-half, milk, or even a dairy-free alternative like almond milk for the sauce.
Add More Vegetables: Incorporate more veggies like zucchini, spinach, or peas to boost the nutritional content and fiber.
Use Whole Wheat Pasta: Swap out regular pasta for whole wheat pasta to add more fiber and nutrients.
Lean Protein: Use skinless, boneless chicken breasts for a leaner protein option. You can also replace the chicken with grilled tofu for a plant-based version.

Nutritional Information (Approximate per serving):

Calories: 450-500
Protein: 35g
Carbs: 50g
Fat: 20g

Frequently Asked Questions (FAQ)

Can I use frozen broccoli? Yes! Frozen broccoli can be used, just make sure to cook it thoroughly to ensure it’s tender and well-incorporated in the dish.
Can I make this dish ahead of time? Yes, you can prepare the chicken, pasta, and sauce ahead of time and store them separately. When ready to serve, simply reheat and toss everything together.
How do I make the sauce thicker? If you want a thicker sauce, let it simmer longer to reduce, or add a bit more cheese. You can also thicken it with a cornstarch slurry (mix cornstarch with water and add to the sauce).
Can I use another type of pasta? Absolutely! Any pasta shape works well with this dish. Penne, rotini, or fusilli are great choices because their shape holds the sauce, but feel free to use spaghetti or fettuccine if preferred.

Chicken and Broccoli Pasta is a versatile, easy-to-make dish that brings together protein, vegetables, and pasta in a creamy, comforting sauce. With a few simple ingredients and endless customization options, it’s a perfect weeknight meal that the whole family will love.

How to Make Chicken and Broccoli Pasta

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Prep Time 15

Cook Time 15

Servings 4

Calories 592 kcal

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.

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