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Bowl of chicken and broccoli pasta on a green tea towel with a silver fork and a small bowl of parmesan cheese and chopped parsley on the side.

Chicken and Broccoli Pasta

Author: Stephanie Kay

This 30-minute chicken and broccoli pasta is high in protein, full of veggies, and easy to make. It’s perfect for a quick weeknight dinner, and leftovers keep well in the fridge for days.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

Instructions

  1. Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package instructions. While the pasta is cooking, scoop out ½ cup of the cooking water and set it aside. With 3 minutes remaining on the pasta, add the broccoli florets to the pot to allow them to blanch while the pasta finishes cooking.
  2. In a large skillet or pan, heat olive oil over medium heat, then add the sliced chicken breast and cook for 4-6 minutes, turning once, until mostly cooked through.
  3. Add the minced garlic, Italian seasoning, red pepper flakes, and salt, and stir to coat the chicken, then cook for an additional 1-2 minutes until fully cooked through. Transfer the chicken to a plate and set aside.
  4. Turn the heat to low, then pour in the chicken broth into the pan and, using a wooden spoon or spatula, scrape up any tasty bits from the bottom of the pan.
  5. Add the heavy cream and grated parmesan cheese to the pan, whisk until well combined, and continue heating and stirring for 2-3 minutes until slightly thickened. (Optional: If the sauce is too thin, mix the cornstarch with one tablespoon of water in a small bowl. Pour the slurry into the pan and whisk until completely combined with the cream. Continue whisking until thickened.)
  6. Once the pasta and broccoli are cooked, drain the water, then return them to the pot, add the cooked chicken, and pour in the sauce from the pan.
  7. Give everything a good stir until well combined, adding splashes of the pasta water if needed. Taste and adjust seasoning with salt and pepper as needed.
  8. Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Chicken Thighs: Swap the chicken breasts for 1 pound of boneless, skinless chicken thighs in step #2.

To Use Frozen Broccoli: Swap the fresh broccoli for 3 cups of frozen broccoli florets in step #1, but cook the frozen broccoli for 5-6 minutes until tender.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #3.

To Use Table Cream or Half-and-Half: Swap the heavy cream for 1/2 cup of table cream or half-and-half in step #5.

Nutrition

Find it online: https://kaynutrition.com/chicken-and-broccoli-pasta/