Chicken Broccoli Pasta - One Pot!

Why I love this chicken broccoli pasta?

If you need a quick and easy dinner that's hearty and delicious, one pan wonders are there to the rescue! My chicken broccoli pasta recipe is a one pot pasta dish that's super simple to make but tastes SO comforting and packed with flavor.

Pieces of juicy chicken, fresh broccoli, and tender noodles are all nestled together in a rich and creamy cheese sauce. I also add a bit of fresh lemon zest and juice for a light lemony flavor you'll love! The result is an irresistible one-pot complete meal that can feed the family in less than 30 minutes.

Bonus: The recipe is very adaptable to change up ingredients but will still take only about half an hour to make!

And because everything cooks in just one pot, clean up also happens to be a breeze. Fast, tasty, and convenient? Yup - this pasta recipe with chicken and broccoli is definitely going to be a regular on your weeknight meal plan rotation!

*For more easy dinners, be sure to also try these recipes:

• Easy Beef and Broccoli Recipe
• Vegetable Pasta Recipe (One-Pot Dinner)
• Creamy Avocado Pasta with Chicken
• Tomato Spinach Pasta
• Instant Pot Chicken Alfredo Pasta
• Butternut Squash Pasta

Chicken: Boneless and skinless chicken breasts are a wonderful lean protein to use in one pot recipes. They absorb flavors and are easy to cook tender and moist. Cut the chicken into 1-inch pieces.

Broccoli: Fresh broccoli is best! Rinse, dry, and cut into florets that are equal in size as the chicken.

Pasta: Any medium size noodles will do. I'm using conchiglie rigate, but feel free to use whatever shape you like. Other great options for cooking with thicker cheese sauces include penne, rigatoni, or medium-size macaroni noodles.

Onion: White onion has nice sharp bite. Mince it finely so that it practically melts into the sauce. You don't want large chunks of onion in the dish.

• Oil: Use your preferred high-heat cooking oil for sautéing. I'm a fan of quality olive oil, avocado oil, or canola or vegetable oil.
• Butter: I suggest using unsalted butter. Then you have total control over how much salt is added.
• Garlic: Minced garlic is earthy and aromatic, and delicious in savory pasta dishes.
• Spices: I use a combination of salt, pepper, dried oregano and thyme, paprika, and red pepper flakes (optional).
• Lemon: Using a bit of juice and zest adds a bright pop of citrus flavor to the broccoli chicken pasta. It keeps the creamy cheese sauce from being too rich.
• Chicken Stock: Low sodium broth, like unsalted butter, lets you have more control of the seasonings and overall taste.
• Heavy Cream: This makes the most decadent sauce! You can use low fat half and half cream, but I don't suggest subbing with whole or 2% milk.
• Cheeses: A combination of parmesan, shredded cheddar, and cream cheese. Together they are tangy, rich, and everything you want in a cheesy melty ooey-gooey cheese sauce.

How to make pasta with chicken and broccoli?

1. Heat 2 tablespoons olive oil and butter on a medium-heat in a large skillet.

2. Add 1 lb chicken chunks, 1 finely chopped small onion and 4 garlic cloves minced and cook for 2 minutes

3. Now, add ½ teaspoon salt, ¼ teaspoon freshly ground pepper and cook for 3-4 minutes until chicken turns opaque.

4. Then, add

• ¾ teaspoon dried thyme
• ¾ teaspoon dried oregano
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes
• 1 tablespoon lemon zest

mix and cook for 30 seconds.

5. Pour, 2 ¾ - 3 cups low sodium chicken stock, 1 cup heavy cream and stir. Bring to a boil. NOTE: You can substitute heavy cream with low fat cream.

6. Stir in the 3 cups (300 grams Conchiglie Rigate (shell pasta), reduce the heat to medium-low (simmer).

7. Cover with lid and cook for 9-10 minutes.

8. Now, add 3 cups broccoli, ¼ cup cream cheese and stir.

9. Put back the lid and let it cook for 3 minutes or until broccoli is just tender and pasta is cooked.

10. Stir in the 1 tablespoon lemon juice, ½ cup parmesan cheese, and ¾ cup cheddar cheese.

11. Sprinkle fresh chopped parsley and serve. Enjoy!

Expert Tips

• Don't overcook pasta. They need to be just to al dente. The noodles will continue to cook once the remaining ingredients are added.
• Chop the broccoli and chicken into bite-sized pieces. Uniform pieces will cook evenly and are easier to eat.
• I use a combination of spices like dried thyme, oregano, and paprika for a warm and cozy flavor. But feel free to adjust the seasoning as you like! You can use Italian seasoning, lemon pepper, Cajun or creole, or other spice blends you prefer.
• Let it rest for few minutes before serving the pasta with broccoli and chicken. The sauce thickens as it reduces in heat a bit, so it becomes extra creamy. Give a good stir when ready to plate.

Variations

Veggies: Swap broccoli for other hearty veg that hold up well in one-pot recipes. Try cauliflower florets, peas, chopped bell pepper (AKA capsicum), chopped asparagus, or zucchini. Add them as you would broccoli but reduce the cook time from 3 minutes to 2.

Vegetarian: Make this a meatless one pot dish recipe by leaving out the chicken. Consider swapping with pressed extra firm tofu cubes for additional protein.

Gluten Free: Simply use your favorite gluten-free pasta noodles.

Serving Ideas

Cheesy chicken and broccoli pasta is a delicious all-in-one meal that you can serve by itself. But for a more hearty dinner or to feed a larger crowd you might want to add side dishes on the table.

This isn't a traditional Italian pasta recipe, but it goes well with Mediterranean-inspired salads like a fresh tomato basil salad, tomato mozzarella salad, or Caesar salad with homemade garlic croutons. Or keep things super simple with a refreshing arugula (rocket) salad.

It's never a bad idea to serve crusty warm bread with saucy noodle dishes. I love classic garlic bread or hunks of an Italian loaf. You can even bring together both salad and bread worlds with tomato bruschetta!

Storage and Freezing

Storing: Cool the pasta and transfer to a sealed container. Keep in the refrigerator for up to 3 days.

Freeze: It's best to eat this meal fresh and hot. However, you can freeze leftovers for up to 2 months. Cool completely before placing in an airtight container and freezing. Note that the texture may differ and the cheese cream might split after thaw, but it's still good to eat.

Reheat: Thaw frozen pasta in the fridge overnight. Reheat leftovers in the microwave in short bursts. Stir in a splash or two of milk to loosen up the sauce if needed.

If you made and loved this recipe, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account.

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