pasta chicken broccoli recipe
The Best pasta chicken broccoli recipe
I’ve been making this Pasta Chicken Broccoli dish for years, and it’s one of those simple meals that feels like a hug for my family. There’s something so satisfying about a warm bowl of this—light yet hearty, with just the right balance of flavors that makes it feel special, whether it’s a weeknight dinner or a little something extra for a weekend gathering. My kids swear by it because it’s easy to customize—add extra cheese if they like, skip the sauce if they’re not big on tomato, or just dive right in. It’s not fancy, but it’s always a hit because it’s comforting and filling without being heavy.
This dish is perfect for me because it’s quick to prepare, which means I can spend less time in the kitchen and more time enjoying my family. Plus, it’s a great way to sneak in some veggies without making anyone feel like they’re eating a salad. My husband loves it because it’s flavorful but not too rich, and my kids have grown up eating it so often that they don’t even notice the broccoli until it’s all gone. It’s also a great way to use up whatever chicken or pasta is on hand—no waste, no fuss. And the health benefits? Well, it’s got protein from the chicken, fiber from the pasta and broccoli, and a little healthy fat from the olive oil that keeps things tasty without being greasy. It’s a no-brainer for anyone who wants something nourishing but still delicious.
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One-Pan Pasta Chicken and Broccoli
A flavorful, one-pan dish combining tender chicken, al dente pasta, and crisp broccoli in a savory tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 2 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 12 oz fettuccine or spaghetti
- 1 tbsp olive oil
- 1.5 cups marinara sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a large oven-safe skillet, combine chicken breasts, marinara sauce, oregano, basil, salt, and pepper. Pour in 1 cup of water and bring to a simmer.
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2 Place the skillet in the oven and bake for 20 minutes, or until chicken is cooked through and sauce has thickened slightly.
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3 While the chicken bakes, boil salted water for pasta. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
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4 In the same skillet, heat olive oil over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Add broccoli florets and cook for 4-5 minutes until bright green and tender.
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5 Remove chicken from oven and shred using two forks. Return shredded chicken to the skillet, add cooked pasta, and toss with sauce. Stir in Parmesan cheese and reserved pasta water if needed to loosen the sauce.
🔧Equipment
- Large oven-safe skillet or baking dish
- Knife and cutting board
- Mixing bowls
- Cooking spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Pasta Chicken and Broccoli Works
This pasta chicken and broccoli dish is a lifesaver for busy weeknights or when you need something hearty for family get-togethers. It’s simple enough to make ahead and reheat, so you can focus on other things while still serving up a satisfying meal that everyone will love. Plus, it’s flexible enough to adjust seasoning or ingredients based on what you’ve got on hand, making it a reliable choice for quick, stress-free cooking.
❓ Frequently Asked Questions About One-Pan Pasta Chicken and Broccoli
What is the best way to prepare the chicken for the pasta chicken broccoli recipe?
To prepare the chicken, cut it into bite-sized pieces and season with salt, pepper, and your choice of herbs like garlic powder, paprika, or Italian seasoning. Cook it in a pan with olive oil over medium-high heat until fully cooked (about 6-8 minutes). Alternatively, you can bake it at 400°F (200°C) for 20-25 minutes, depending on the thickness.
Can I substitute any ingredients in the recipe?
Yes, you can make substitutions if needed: – Pasta: Use penne, fusilli, or any short pasta shape. – Broccoli: Swap for cauliflower florets, green beans, or zucchini. – Chicken: Replace with turkey, shrimp, or tofu for a vegetarian option. – Sauce: Add a splash of heavy cream or coconut milk for a creamier texture, or use a marinara base if preferred.
How long should I cook the pasta and broccoli separately before combining them?
Cook the pasta according to package instructions (usually 8-10 minutes in boiling salted water), drain, and rinse with cold water if you want it slightly undercooked for a firmer bite. For broccoli, blanch in boiling water for 2-3 minutes, then immediately plunge into ice water to stop cooking. Drain and pat dry before mixing with the chicken and sauce.
What is the ideal sauce for this dish, and how do I adjust it to taste?
A simple garlic-white wine sauce works best—sauté 2 minced garlic cloves in olive oil, add ½ cup white wine (or broth), reduce by half, then stir in ½ cup heavy cream (or milk) and ½ cup grated Parmesan. Taste and adjust: Add more salt, pepper, or a pinch of red pepper flakes for heat. For a lighter option, skip the cream and use a tomato-based sauce with herbs.
How can I make this dish ahead of time and reheat it properly?
You can prep the chicken, broccoli, and pasta separately and store them in airtight containers in the fridge for up to 2 days. Reheat the pasta and broccoli in a pan with a splash of water or broth, then combine with the warm chicken and sauce. For extra flavor, add a little butter or olive oil while reheating. Avoid microwaving the sauce directly to prevent it from separating.
