Chicken Broccoli Pasta Recipe
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!
Servings: 5 -6 servings
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 1/2 a lemon
- ⅓ cup toasted pine nuts (optional)
Instructions
- Cut chicken into bite-size chunks. Season with salt, pepper, and Italian seasoning.1 pound boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 1 teaspoon 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.2 tablespoons olive oil
- Add the butter to the pan and stir to scrape up any browned bits. Add garlic and onion and sauté for 30-60 seconds.2 tablespoons salted butter, 4 cloves garlic, ½ onion
- Sprinkle the flour over the butter, onion, 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.2 tablespoons all-purpose flour, 1 cup chicken broth, ½ cup heavy cream, ¼ teaspoon red pepper flakes, ½ cup freshly grated Parmesan cheese, 2 teaspoons freshly squeezed 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.8-12 ounces dried penne pasta, 3 cups broccoli florets
- 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.⅓ cup toasted pine nuts
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
Calories: 645kcal | Carbohydrates: 45g | Protein: 51g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 868mg | Potassium: 1072mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1049IU | Vitamin C: 53mg | Calcium: 196mg | Iron: 2mg
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