Cheese Chicken Broccoli Pasta Recipe - One Pot!

Deep skillet with cooked chicken broccoli pasta.

5 from 1 vote

Cheese Chicken Broccoli Pasta Recipe - One Pot!

Creamy and cheesy chicken broccoli pasta is a delicious one pot dinner the whole family will love! This 30 minute recipe is an easy all-in-one meal that's perfect for busy weeknights or any night of the week.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: American

Diet: Egg-Free, Non Vegetarian

Servings:

Calories: 657kcal

Author: Farrukh Aziz

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 pound chicken breasts cut into bite sized pieces
1 small onion chopped
4 garlic cloves minced
½ teaspoon salt or to taste
¼ teaspoon freshly ground pepper or as needed
¾ teaspoon dried thyme
¾ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon red pepper flakes
1 tablespoon lemon zest
2 ¾ - 3 cups low sodium chicken stock
1 cup heavy cream you can use low fat cream
3 cups Conchiglie Rigate 300 gms shell pasta or pasta of choice
3 cups broccoli florets
¼ cup cream cheese
1 tablespoon lemon juice
½ cup parmesan cheese
¾ cup cheddar cheese

Instructions

Heat 2 tablespoons olive oil and 2 tablespoons butter on a medium-heat in a large skillet.
Add 1 pound chicken breasts chunks, chopped 1 small onion, minced 4 garlic cloves and cook for 2 minutes.
Now, add ½ teaspoon salt, ¼ teaspoon freshly ground pepper and cook for 3-4 minutes until chicken turns opaque.
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.
Pour 2 ¾ - 3 cups low sodium chicken stock, 1 cup heavy cream and stir. Bring to a boil.
Stir in the 3 cups Conchiglie Rigate pasta, reduce the heat to medium-low (simmer).
Cover with lid and cook for 9-10 minutes.
Now, add 3 cups broccoli florets, ¼ cup cream cheese and stir. Put back the lid and let it cook for 3 minutes or until broccoli is just tender and pasta is cooked.
Stir in the 1 tablespoon lemon juice, grated ½ cup parmesan cheese and shredded ¾ cup cheddar cheese.
Sprinkle fresh chopped parsley and serve. Enjoy!

Notes

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.

Nutrition