How to Make Chicken and Broccoli Pasta
This Chicken and Broccoli Pasta is a delicious and wholesome dish that combines tender chicken breast, fresh broccoli florets, and pasta, all brought together with a light garlic and Parmesan sauce. It’s quick to prepare and perfect for a weeknight dinner.
Equipment
- 1 large pot
- 1 colander
- 1 skillet or frying pan
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 8 oz pasta (penne or fusilli)
- 1 lb chicken breast, diced
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs (optional)
- ½ cup grated Parmesan cheese
- ¼ cup chicken broth (or pasta cooking water)
- Lemon wedges for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets. Reserve ¼ cup of pasta water before draining the pasta and broccoli.
- While the pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the diced chicken breast and season with salt, pepper, and Italian herbs if using.
- Cook the chicken for about 5-7 minutes, or until fully cooked and browned on the outside. Stir occasionally to ensure even cooking.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- In the same skillet, add the drained pasta and broccoli. Pour in the reserved pasta water and the chicken broth, then toss everything together to combine. Cook for another 2-3 minutes until everything is heated through.
- Remove from heat and stir in the grated Parmesan cheese until it melts into the dish.
- Serve hot, garnished with additional Parmesan cheese and lemon wedges if desired.
Notes
Feel free to add more vegetables such as bell peppers or snap peas for added color and nutrition. This recipe can also be made with whole wheat pasta for a healthier option. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of water or broth.