Looking for a simple and tasty dinner idea that won’t take up too much of your time? This one-pot chicken broccoli pasta recipe is the perfect solution!
With just a few ingredients and minimal prep time, you can have a delicious and satisfying meal on the table in no time. Plus, it’s a great way to sneak some veggies into your diet!
WHY I LOVE THIS CHICKEN AND BROCCOLI PASTA
- It’s made all in one skillet – less dishes to wash!
- Garlic, onion, and lemon pepper give it a rich, savory flavor, and the lemon zest adds a punch of freshness.
- Just a bit of spice elevates it to the next level without making it overly spicy.
- The creamy sauce ensures that my kids will actually eat their broccoli without complaint.
- It’s hearty and delicious, but less fat and calories than many creamy pasta recipes out there, so I can eat it without guilt.
HOW TO MAKE CHICKEN BROCCOLI PASTA
- PREP – Cut your chicken breast into cubes. Wash and chop the broccoli; dice the onion. Juice the lemon.
- CHICKEN – Heat a large, deep skillet to medium high heat with the olive oil. Season the cubed chicken with 1/2 teaspoon salt, pepper, and lemon pepper. Cook in the skillet for 6-7 minutes, just until all the sides are browned. Remove chicken from the pan.
- SAUTE – Turn the skillet down to medium and add the diced onion. Cook and stir for 3-4 minutes, then add the garlic, oregano, and red pepper flakes. Cook and stir another minute.
- PASTA – Stir in the dry pasta, water, bouillon, milk, and remaining 1/2 teaspoon of salt. Bring to a boil, then turn heat to medium low and simmer for about 5 minutes, stirring occasionally.
- BROCCOLI – Stir in the broccoli. Cover and cook for 3-5 minutes, or until broccoli and pasta are tender.
- ASSEMBLE – Add the cream, parmesan cheese, and lemon juice. Cook and stir for 3-4 minutes, or until heated through.
- SERVE – Serve immediately. If desired, serve additional parmesan cheese as a garnish.
Storing Leftovers
If you have any leftover pasta, it will last in the refrigerator for 3-4 days in an airtight container. Keep in mind that the pasta soaks up the sauce, so you may need to add milk or water when you reheat.
We simply reheat it in the microwave for a minute or two. But you can also heat it up in a skillet or saucepan over medium low heat, stirring often. I definitely recommend adding extra liquid if you use this method.
VARIATIONS:
- To make this dish even more healthy, use whole grain pasta, and half & half cream in place of the heavy cream.
- For a tangy flavor, use cream cheese instead of cream.
- We like chicken breast, but you can substitute chicken thighs if you prefer.
- A few tablespoons of crispy bacon bits make a tasty addition!
- Feel free to add any other vegetables like sliced mushrooms, peppers, or spinach.
- Like it hot? Add additional red pepper flakes, cayenne pepper, or hot sauce.
We prefer fresh broccoli because we like the crisper texture. But you can use frozen broccoli in a pinch. Simply stir it into the skillet with the cream and parmesan cheese, and heat through.
I do recommend using fresh lemon juice because the flavor is so much brighter and better. Bottled lemon juice just tends to add a sour flavor. But if it’s all you have, go ahead and use it!
I like using either penne pasta or rotini (spiral) noodles. Both of them hold the sauce really well, making each bite packed with flavor. But honestly, you can use any pasta you have on hand. Just keep in mind that the cooking time may change.
MORE ONE SKILLET MEALS:
- Lemon Pepper Chicken Pasta
- Cheesy Beef Taco Pasta
- Taco Cabbage
- Skillet Lasagna
- Chicken Fajita Rice
- Tuscan Chicken Penne Pasta
- Mexican Rice Casserole
CHICKEN BROCCOLI PASTA RECIPE
Broccoli Chicken Pasta Skillet
Ingredients
- 1 # boneless skinless chicken breast, cut in 1” cubes
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp lemon pepper
- 1 ½ Tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- ¼ tsp dry oregano
- ¼ tsp red pepper flakes
- 2 ¼ cups dry penne pasta or ziti pasta (6 ounces)
- 2 cups water
- 1 Tbsp better than chicken bouillon
- 1 cup milk
- ½ tsp salt
- 4 ½ cups broccoli florets roughly chopped (1 large bunch)
- ½ cup heavy cream
- ½ cup Parmesan cheese
- 1 Tbsp fresh lemon juice
Instructions
- Cube chicken, rinse and chop broccoli, and dice the onion. Juice the lemon.
- Season the chicken cubes with salt, pepper, and lemon pepper seasoning.
- Heat a large non-stick skillet to medium high heat with the olive oil. Add the chicken in a single layer. Brown on all sides -this should take about 6-7 minutes. Remove the chicken to a plate.
- Add the chopped onion to the skillet. Turn heat to medium, cook and stir for 3-4 minutes. Stir in garlic, oregano, and red pepper flakes, cook another minute.
- Add the uncooked pasta, water, bouillon, milk, and the remaining 1/2 tsp salt. Bring to a boil, then simmer uncovered over med low for about 5 minutes, stirring occasionally.
- Stir in the broccoli, cover, and cook for 3-5 minutes or until tender.
- Add the cream, parmesan cheese, cooked chicken, and lemon juice. Cook for about 3-4 minutes or till heated through.
Nutrition
If you give this chicken & broccoli pasta, let me know how it turns out for you! Leave a comment, and if you enjoy it, I’d love a five star rating!
I was looking for a quick and delicious dinner recipe and this was perfect! Everyone in my house loved it so much, thank you for the recipe!
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So glad your family loved it Olivia, I hope it becomes a regular at your dinner table! 🙂
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This is the one pasta that my kids will eat broccoli in. We love it & make it often!!
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Your kids sound like mine! Glad they love it. 🙂
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