This Chicken Broccoli Pasta recipe is a warm and comforting dish that’s easy to whip up. It’s got all the chicken and broccoli goodness you’d want, plus a creamy sauce that brings it all together.
This recipe solves issues of grainy sauce, overcooked broccoli, and undercooked chicken through careful temperature control and timing adjustments.
When I’m looking for a meal that everyone can enjoy, I often think about how tough it can be to find something everyone likes. This dish works great for my family, since my mother and siblings can eat it without worrying about gluten.
You’ll love how quick this comes together, too. With just 15 minutes of prep and 30 minutes of cook time, you’ll have this tasty pasta on the table in only 45 minutes. It checks all the boxes for a hearty meal!
If you want something a bit different to try along with this, go for this One Pot Taco Pasta Recipe. It’s a fun twist and super easy to make!
Why You Will Love This Recipe
- Rich and Creamy Texture , The combination of half and half and butter creates a luscious sauce that coats the pasta beautifully, giving every bite a comforting feel.
- Flavorful Depth , Cooking with white wine adds a lovely complexity, while the tangy brightness from lemon draws out the savory flavor of the chicken and broccoli.
- Convenient Storage , This dish keeps well in an airtight container, making it a handy meal prep option to enjoy throughout the week, whether refrigerated or frozen.
- Cheesy Goodness , Using both Parmesan and Asiago elevates the flavor profile, offering a gourmet touch that makes a simple pasta dish feel special at home.
Ingredient Notes
- Chicken breast: I like using a large boneless skinless chicken breast for this dish; it keeps the meat tender and blends well with the sauce. Just make sure it’s fresh for the best results!
- Olive oil: This is your go-to for searing the chicken, adds a nice richness. Grab a decent quality extra virgin for some added flavor; it’s worth it!
- Dry white wine: For that extra depth, a splash of white wine really does wonders. If that’s not your thing, chicken broth works just as well and keeps it comforting.
- Butter: Butter makes everything better, right? It adds a richness to the sauce that’s hard to resist. Use unsalted to control the saltiness in your dish.
- Half and half: This is key for making the sauce creamy and smooth. If you’re out, a mix of milk and cream can step in just fine!
- Broccoli florets: Fresh broccoli brightens up the dish and provides crunch. If you’re short on time, feel free to use frozen; just make sure to thaw it beforehand!
- Parmesan cheese: Grated fresh cheese is a must for melting into that creamy sauce. If you happen to have Asiago on hand, it works as a tasty substitute too!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the sauce turns grainy after adding cheese, let it cool slightly first before mixing in the cheese for a smoother texture.
- When cooking the pasta, check it 1-2 minutes before the package instructions to prevent overcooking and ensure a nice texture.
- For a salty dish, a splash of freshly squeezed lemon juice can help cut through the saltiness and brighten the flavors.
- If broccoli is overcooked, add it to the pasta during the last 1-2 minutes of cooking to maintain its bright color and crunch.
- For fully cooked chicken, sear it until golden on both sides before adding to the dish for safe and delicious results.
Serving Suggestions
- Pair this chicken pasta with garlic bread and a side salad for a complete meal. A light white wine complements the flavors well.
- This dish can serve as a base for other recipes such as chicken pasta salad or chicken and broccoli casserole. Incorporate extra cheese and fresh herbs as a garnish for added presentation.
- Consider adding a drizzle of olive oil or a light sauce to enhance the flavors. A sprinkle of fresh lemon juice brightens the overall dish as well.
Storage Guidelines
- To keep your creamy chicken and broccoli penne fresh, follow these storage tips:
- Refrigeration: Store in an airtight container and refrigerate for up to 3 days. This maintains the texture and taste.
- Freezing: Place in an airtight container or freezer bag, then freeze for up to 3 months. Thaw in the refrigerator.
- Reheating: Reheat in a double boiler for optimal consistency. This prevents the dish from drying out during warming.
Recipe Variations
- You can use shrimp instead of chicken for a seafood twist that pairs deliciously with the creamy sauce.
- Add 1 teaspoon of garlic powder or ½ teaspoon of red pepper flakes to amp up the flavor profile.
- Either use frozen broccoli or swap it for cauliflower florets for a different texture and taste.
- If you’re preparing a larger portion, double the amount to 2 large chicken breasts and 2 ½ cups of half and half.
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Chicken and Broccoli Pasta
A delicious creamy pasta dish made with chicken, broccoli, and cheese, perfect for a comforting meal.
Equipment
- Large skillet
- Large pot
- Measuring cups
- Measuring spoons
- Silicone spatula
- Cheese grater
- Pasta strainer
Ingredients
- 1 boneless skinless chicken breast (1 cup diced)
- Lemon pepper seasoning (to taste)
- 2 tablespoons olive oil (for searing)
- ½ cup dry white wine (or chicken broth)
- 3 tablespoons butter (for sauce)
- 3 cloves garlic (minced)
- 2 tablespoons flour (for thickening)
- ¾ cup chicken broth (for sauce)
- 1 ¼ cups half and half (for creaminess)
- 1 teaspoon hot sauce (Frank’s or similar)
- 2 ½ cups broccoli florets (fresh or frozen)
- ¾ cup Parmesan cheese (grated)
- ¼ cup Asiago cheese (grated, may use all Parmesan)
- ½ lb. Penne (or preferred pasta)
- 2 teaspoons freshly squeezed lemon juice (for brightness)
- 1 teaspoon Italian seasonings (for flavor)
- ½ teaspoon mustard powder (flavor enhancer)
- red pepper flakes (optional for heat)
Instructions
- Start by boiling a pot of salted water and add your pasta. Cook until it is al dente, which usually takes a few minutes. If you watch closely, you will see it start to soften; that is your cue to check it. Just be careful not to overcook it—nobody likes mushy pasta!
- Heat olive oil in a skillet until it shimmers, then add your chicken breast. It will start to sizzle, which means you are on the right track. Sear it until golden and cooked through; if it is pink in the center, it needs more time. Avoid the temptation to flip it too soon.
- Once the chicken is cooked, toss in the minced garlic and lemon pepper seasoning. You will know it is time when your kitchen smells amazing. Make sure to stir it around so the garlic does not burn, which can happen really quickly and can ruin the flavor.
- Pour in the dry white wine or chicken broth. As it bubbles, it will lift all those flavorful bits off the bottom of the pan. This step adds depth to your sauce. Just be cautious, as hot liquids can splatter.
- Whisk in butter and flour until it is smooth, then gradually add chicken broth and half and half. You will see the sauce thicken, so keep stirring until it is creamy. Do not rush this—if it gets too hot, you might end up with a grainy texture from the cheese later.
- Now it is time for Parmesan and Asiago. Add them gradually while stirring. They will melt beautifully into the sauce, creating a creamy texture. If the sauce is too hot, it could turn grainy, so keep it at a gentle simmer.
- Add the broccoli florets to your sauce, letting them cook until they are bright and tender. This usually takes just a few minutes. You want to avoid mushiness, so keep an eye on them while they soak up the flavors.
- Finally, mix in the cooked pasta along with lemon juice, hot sauce, Italian seasonings, mustard powder, and a pinch of red pepper flakes if you fancy some heat. You will notice it all coming together—just make sure every piece is coated; it makes all the difference in flavor.
Notes
Storage Tips: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a double boiler for best consistency.
Expert Tips: Grate cheese from a wedge for better melt and flavor. Ensure sauce base is not too hot when adding cheese to avoid separation. Use freshly squeezed lemon juice for superior flavor.
Reheating Instructions: Reheat gently in a double boiler to retain consistency.
Serving Suggestions: Serve with garlic bread and a side salad. Pair with a light white wine like Sauvignon Blanc. Garnish with extra cheese and fresh herbs.
Recipe Variations: Substitute chicken with shrimp for a seafood version. Add sun-dried tomatoes for an extra layer of flavor. Mix in different cheeses like goat cheese in place of Parmesan.
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