Key Takeaways:
- This one-pot meal feeds four people with just 30 minutes of cooking
- Loaded with 35g of protein per serving
- Customize with any pasta shape you have on hand
- Learn the secret to perfectly cooked broccoli (never mushy!)
Quick Stats
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Calories: 520 per serving
Are you stuck in a dinner rut? Need something quick that doesn’t sacrifice flavor?
This Chicken and Broccoli Pasta recipe is your answer. It combines lean protein, whole grains, and vegetables in one simple dish that even cooking beginners can master.
Gone are the days of juggling multiple pots and pans. This recipe uses just one pot, meaning less cleanup and more time to enjoy your meal.
Let’s get cooking!
Nutrition Breakdown
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 35g |
| Carbohydrates | 58g |
| Fat | 15g |
| Fiber | 6g |
| Sodium | 480mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1.5 pounds | Cut into 1-inch cubes |
| Broccoli | 1 large head (about 4 cups) | Cut into small florets |
| Pasta | 12 ounces | Penne, rotini, or farfalle work best |
| Garlic | 4 cloves | Minced |
| Olive oil | 3 tablespoons | Divided |
| Chicken broth | 4 cups | Low-sodium preferred |
| Italian seasoning | 1 tablespoon | |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
| Salt | 1 teaspoon | Divided |
| Black pepper | ½ teaspoon | |
| Parmesan cheese | ½ cup | Freshly grated, plus more for serving |
| Lemon | 1 | Zest and juice |
Kitchen Equipment
| Equipment | Why You Need It |
|---|---|
| Large pot or Dutch oven | Our one cooking vessel |
| Sharp knife | For cutting chicken and broccoli |
| Cutting board | Prep surface |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Tongs | For turning chicken pieces |
| Cheese grater | For fresh Parmesan |
Possible Substitutions
Can’t find some ingredients? No problem:
- Chicken: Use boneless thighs or turkey breast
- Broccoli: Substitute cauliflower, asparagus, or peas
- Pasta: Any shape works, including gluten-free options
- Parmesan: Romano or Asiago cheese work as alternatives
- Chicken broth: Vegetable broth or water with bouillon cube
Step-by-Step Instructions
Preparation Phase (10 minutes)
- Set up your workspace
- First, clear all your countertops of any clutter.
- Wash your hands thoroughly with soap and warm water for at least 20 seconds.
- Place your cutting board on a stable surface.
- Take out all ingredients from the refrigerator and pantry, placing them on the counter.
- TIP: Organizing ingredients in the order you’ll use them saves time and prevents forgetting steps.
- Prepare the chicken
- Open the chicken package carefully over the sink to prevent drips.
- Take out the chicken breasts and place them on a paper towel.
- Pat them dry thoroughly with additional paper towels (this is important for better browning).
- Place the chicken on your cutting board.
- With your sharp knife, trim away any visible fat or tendon pieces.
- Cut each breast into even 1-inch cubes by first slicing lengthwise into strips, then cutting across.
- Transfer the cut chicken to a clean bowl.
- Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, tossing gently with your hands or a spoon to coat evenly.
- BEGINNER WARNING: Always wash hands, utensils, and surfaces after handling raw chicken to prevent cross-contamination.
- TIP: If your knife isn’t gliding smoothly through the chicken, it might be partially frozen or your knife might need sharpening.
- Prepare the broccoli
- Rinse the whole broccoli head under cold running water.
- Pat dry with a clean kitchen towel.
- Place on your cutting board with the stem facing up.
- Cut around the stem in a circular motion to separate the florets from the main stem.
- For the stem: Trim off the bottom inch, which can be woody. Using a vegetable peeler, remove the tough outer layer of the stem, then chop the peeled stem into ½-inch pieces.
- For the florets: Cut any large florets in half or quarters so all pieces are roughly the same size (about 1-inch pieces).
- TIP: Even-sized pieces ensure everything cooks at the same rate.
- BEGINNER WARNING: Don’t discard the stem! Once peeled, it’s tender and flavorful.
- Prepare remaining ingredients
- For the garlic:
- Separate 4 cloves from the head of garlic.
- Place a clove flat on the cutting board.
- Place the flat side of your knife on top of the clove and press firmly with the heel of your hand to crush it slightly.
- This makes the skin easy to remove.
- Remove the skin and discard.
- Mince the garlic by making a series of close cuts in one direction, then turn and cut across those cuts.
- TIP: If you don’t have fresh garlic, substitute 1 teaspoon of garlic powder.
- For the lemon:
- Rinse the lemon under cold water and pat dry.
- Using a microplane or the fine side of a box grater, grate just the outer yellow layer of the lemon skin to create zest.
- Avoid the white pith beneath, which tastes bitter.
- Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.
- TIP: Roll the lemon firmly on the counter before cutting to get more juice.
- For the Parmesan:
- Grate the Parmesan cheese using the fine side of a box grater.
- Measure ½ cup after grating, not before.
- TIP: Pre-grated cheese works too, but freshly grated melts better and has more flavor.
- Measure your pasta:
- Using a measuring cup or kitchen scale, measure out 12 ounces of pasta.
- TIP: If using a kitchen scale, place a bowl on the scale first, press “tare” to zero it out, then add pasta.
- For the garlic:
Cooking Phase (20 minutes)
- Heat your cooking vessel
- Place your large pot or Dutch oven on the stove.
- Turn the heat to medium-high.
- Add 2 tablespoons olive oil to the pot.
- Let the oil heat for about 1-2 minutes.
- How to know when oil is ready: The oil will appear to shimmer or ripple slightly. If it starts smoking, it’s too hot—remove from heat briefly and reduce temperature.
- BEGINNER WARNING: Never pour oil into an already hot pan as it can splatter and cause burns.
- Cook the chicken
- Carefully add the seasoned chicken pieces to the hot oil in a single layer.
- IMPORTANT: If all the chicken won’t fit in a single layer, cook in two batches. Overcrowding the pan will cause the chicken to steam rather than brown.
- Let the chicken cook undisturbed for 2-3 minutes until the bottom side turns golden brown.
- Using tongs, turn each piece to cook the other sides, about 2 minutes more.
- How to check doneness: Cut into a larger piece – it should be mostly opaque throughout but doesn’t need to be fully cooked yet as it will finish cooking later.
- Using tongs or a slotted spoon, remove chicken to a clean plate.
- TIP: Leave any browned bits in the pot – these add incredible flavor!
- Create the flavor base
- Reduce heat to medium.
- Add the remaining 1 tablespoon olive oil to the pot.
- Add all the minced garlic to the oil.
- Stir constantly with a wooden spoon for exactly 30-45 seconds until fragrant but not brown.
- BEGINNER WARNING: Watch carefully! Garlic burns quickly and becomes bitter. It should only turn slightly golden, not brown.
- Make the pasta cooking liquid
- Pour in the 4 cups of chicken broth all at once.
- Add the Italian seasoning, red pepper flakes (if using), and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Using your wooden spoon, scrape the bottom of the pot to loosen any browned bits from cooking the chicken.
- TIP: These browned bits dissolve into the broth and add tremendous flavor!
- Increase heat to high and bring the liquid to a full boil. You’ll see large bubbles breaking the surface consistently.
- Cook the pasta
- Once boiling, add all the pasta to the pot.
- Stir immediately to prevent sticking.
- When the liquid returns to a boil, reduce heat to medium to maintain a steady simmer.
- How to know it’s simmering correctly: You should see gentle bubbling, not a rolling boil.
- Cook uncovered, stirring every 2 minutes to prevent sticking.
- Check the pasta package for recommended cooking time, then subtract 1 minute (as we’ll cook it a bit more with the broccoli).
- BEGINNER NOTE: The pasta will absorb much of the liquid as it cooks.
- TIP: Set a timer on your phone or stove to avoid overcooking.
- Add the broccoli
- When the pasta has 3 minutes left to cook, add all the broccoli florets and stem pieces to the pot.
- Stir gently to submerge as much broccoli as possible.
- What you’ll notice: The pot will be quite full at this point, and not all broccoli might be submerged – that’s OK!
- Continue to cook, stirring occasionally.
- How to test broccoli doneness: After 3 minutes, pierce a piece with a fork. It should offer slight resistance but not be crunchy.
- TIP: For softer broccoli, add it 1-2 minutes earlier. For crunchier broccoli, add it 1 minute later.
- Bring everything together
- Once pasta is al dente (tender but with a slight bite) and broccoli is tender-crisp, return all the chicken to the pot.
- Add all the lemon zest and 1 tablespoon of the lemon juice.
- Add the ½ cup grated Parmesan cheese.
- Gently stir everything together.
- Cook for 1-2 minutes more, stirring occasionally.
- What to look for: Most liquid should be absorbed, but some sauce should remain. The cheese should melt and slightly thicken the sauce.
- If too dry: Add ¼ cup more broth or hot water.
- If too wet: Cook uncovered for 1-2 minutes more.
- Taste a small bite and add more salt, pepper, or lemon juice if needed.
Serving Suggestions
- Plate and garnish
- Turn off the heat.
- Let the dish rest for 2 minutes (this allows the sauce to thicken slightly).
- Using a serving spoon, divide the pasta evenly among four bowls or plates.
- Sprinkle each serving with additional Parmesan cheese (about 1 tablespoon per serving).
- Optional: Add a small fresh basil leaf or parsley sprig for color.
- Serve immediately while hot.
- Serving suggestion: A simple green salad and slice of garlic bread complement this dish perfectly.
Troubleshooting
| Problem | Solution |
|---|---|
| Pasta too firm | Cook 1-2 minutes longer, adding ¼ cup more broth if needed |
| Broccoli too crunchy | Cover pot with lid and steam for 2 minutes longer |
| Dish too dry | Add ¼ cup more broth or a splash of cream and stir over low heat |
| Chicken undercooked (pink inside) | Return to pot and simmer 3-5 minutes longer until internal temperature reaches 165°F |
| Needs more flavor | Add more salt (¼ teaspoon at a time), pepper, or a squeeze of extra lemon juice |
| Broth reducing too quickly | Lower heat and/or add ¼ cup more broth |
| Pasta sticking to pot | Stir more frequently and ensure heat isn’t too high |
Variations
Creamy Version
Add ½ cup of heavy cream or cream cheese when you return the chicken to the pot in step 11
Spicy Kick
Double the red pepper flakes and add a diced jalapeño (seeds removed) when sautéing the garlic
Mediterranean Style
Add ½ cup sun-dried tomatoes (chopped) and ¼ cup olives (sliced) when you return the chicken to the pot
Veggie-Packed
Add 1 cup sliced mushrooms, 1 diced bell pepper, and 1 diced zucchini when sautéing the garlic
Storage & Reheating
- Refrigeration:
- Cool completely before storing (no more than 1 hour at room temperature)
- Transfer to airtight containers
- Refrigerate for up to 3 days
- Freezing:
- Cool completely
- Portion into freezer-safe containers
- Label with date and contents
- Freeze for up to 2 months
- Note: Broccoli texture may become softer after freezing
- Reheating:
- Microwave method:
- Place portion in microwave-safe bowl
- Cover with microwave-safe lid or paper towel
- Heat on high for 1 minute
- Stir thoroughly
- Heat for additional 30-second intervals until hot throughout (165°F)
- Stovetop method:
- Place portion in a non-stick skillet
- Add 2 tablespoons water or broth
- Cover with lid
- Heat over medium-low heat for 5-7 minutes, stirring occasionally
- TIP: Add a sprinkle of fresh cheese after reheating for best flavor
- Microwave method:
Safety Notes & Tips
- Food Safety:
- Chicken must reach 165°F (74°C) internal temperature to be safe
- Wash hands with soap for 20 seconds after handling raw chicken
- Use separate cutting boards for meat and vegetables (color-coded boards help)
- Sanitize all surfaces that come in contact with raw chicken
- Don’t reuse marinades or plates that held raw chicken without washing
- Storage Safety:
- Cool leftovers within 1 hour in hot weather, 2 hours in cooler weather
- Divide large batches into smaller containers for faster cooling
- Don’t leave finished dish at room temperature for more than 2 hours
- Kitchen Safety:
- Turn pot handles away from the front of the stove to prevent accidental spills
- Use oven mitts when handling hot cookware
- Keep a fire extinguisher accessible in your kitchen
- Be cautious of steam when uncovering hot pots
This Chicken and Broccoli Pasta recipe proves that delicious meals don’t need to be complicated. With simple ingredients and straightforward steps, you can create a balanced dinner that’s perfect for busy weeknights or meal prep Sundays. The best part? It’s all made in one pot, so cleanup is a breeze!
