Chicken Broccoli Pasta Recipe

An image of a white pasta bowl filled with chicken broccoli pasta.

5 from 1 vote

Chicken Broccoli Pasta combines tender chicken, fresh broccoli, and pasta in a creamy parmesan sauce that the whole family will love! Whether it's a casual dinner at home or a dish to impress guests, this chicken broccoli pasta is sure to be a hit!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings: -6 servings

Calories: 645kcal

Author: Amy Nash

Ingredients

1 pound boneless, skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons salted butter
½ onion, chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
½ cup heavy cream
½ cup milk
¼ teaspoon red pepper flakes
3 cups broccoli florets (about 1 pound)
½ cup freshly grated parmesan cheese + more for serving
8-12 ounces dried penne pasta
2 teaspoons freshly squeezed lemon juice, from ½ a lemon
⅓ cup toasted pine nuts (optional)

Instructions

Cut chicken into bite-size chunks. Season with salt, pepper, and Italian seasoning.
Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken and cook for 2-3 minutes without turning so a golden brown crust can develop on the bottom side. Flip the chicken pieces to cook for another 2-3 minutes on the other side until cooked through. Transfer the cooked chicken to a plate and set aside.
Add the butter to the pan and stir to scrape up any browned bits. Add garlic and saute for 30-60 seconds.
Sprinkle the flour over the butter and garlic. Cook and stir for 1-2 minutes. Add chicken broth, half-and-half, and red pepper flakes while stirring. Bring to a simmer, then reduce heat and cook on medium-low for 5 minutes. Reduce heat to low and stir in grated parmesan cheese and lemon juice.
Meanwhile, bring a large pot of water to a boil. Add 1 Tablespoon kosher salt along with the pasta. Cook according to the package instructions until al dente. Add broccoli during the last 2-3 minutes. Remove 1 cup of the pasta water and set aside. Drain remaining pasta water.
Combine cooked pasta and broccoli, cooked chicken, toasted pine nuts (if using) and sauce. Toss to evenly coat. Add additional pasta water if needed to get the consistency you like, then taste and adjust seasonings as needed. Serve with additional parmesan cheese grated on top.

Notes

Storage

Store: Store in an airtight container and refrigerate for up to 3-4 days. When reheating, you may need to add milk or chicken broth to loosen up the sauce.
Freeze: Freeze in an airtight container or a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition