Seafood Pasta Salad
Make a bright, flavorful Seafood Pasta Salad with shrimp, scallops, and fresh vegetables. Easy steps...
30
total time
4
servings
610 kcal
calories
Introduction
Chicken and Broccoli Pasta is a reliable weeknight dinner that balances comfort and nutrition without requiring long prep or complicated steps. This recipe brings together tender pieces of chicken, crisp broccoli florets, and your favorite pasta in a silky, savory sauce that can be light or indulgent depending on your choice of dairy. It’s perfect for busy households, meal prep, or when you want a satisfying meal that uses pantry staples and fresh produce. The dish scales easily for families or for making leftovers to enjoy the next day. The flavors are flexible: add a squeeze of lemon for brightness, chili flakes for heat, or extra garlic and herbs for deeper aroma. The technique focuses on efficient multitasking — cooking pasta while sautéeing chicken and blanching broccoli — so the total time from start to table often falls around 20–30 minutes. Because it’s a familiar combination, Chicken and Broccoli Pasta also works well for introducing picky eaters to green vegetables when mixed into a creamy sauce. You can keep it simple with shaved Parmesan and cracked black pepper, or transform it with sun-dried tomatoes, mushrooms, or a splash of white wine during cooking. This introduction will walk you through ingredient selection, equipment, step-by-step cooking, and tips for making the dish healthier or more indulgent. At the end you’ll have a reliable method and variations you can rotate through to avoid repetition while keeping dinner interesting. Whether you want a quick solo meal or something to feed a family, this recipe is versatile and satisfying.
Why This Chicken and Broccoli Pasta Works
This recipe succeeds because it combines complementary textures and flavors with a straightforward cooking workflow. Chicken provides lean protein and a neutral base that absorbs seasonings, while broccoli adds a slightly bitter, vegetal note and crunchy texture that contrasts beautifully with tender pasta. The sauce — typically built from pan drippings, garlic, broth or pasta water, and a touch of cream or cream alternative — ties everything together by coating each element and adding a comforting mouthfeel. From a culinary perspective, the formula of protein + vegetable + starch + sauce is a dependable path to a balanced plate. Technically, cooking the pasta until just shy of al dente and finishing it in the pan with the sauce is critical. This allows the pasta to absorb flavors and ensures a cohesive final dish rather than separate components on the plate. Using pasta water is a chef’s trick: the starchy water helps emulsify the sauce, giving it body without needing heavy amounts of cream. Browning the chicken bits adds Maillard flavor, which deepens taste and adds savory notes that plain poached chicken can’t provide. Blanching or quickly steaming broccoli preserves its color and crispness while making it tender enough to eat comfortably with pasta. Finally, seasoning in layers — salting the pasta water, seasoning the chicken while cooking, and finishing with salt and acid at the end — makes every bite flavorful. This approach is adaptable to dietary needs: swap dairy for plant-based cream for a vegan-friendly sauce (use plant protein instead of chicken), or choose whole-grain pasta for additional fiber. The method keeps cooking time efficient, maximizes flavor, and gives you control over richness and nutrition, which is why it’s a repeatable favorite in many kitchens.
Ingredients
To make a balanced and flavorful Chicken and Broccoli Pasta, assemble fresh ingredients before you begin. Here’s a reliable ingredient list and notes on substitutions to tailor the recipe to your pantry and preferences: - 12 ounces pasta (penne, fusilli, or farfalle work well) — choose regular or whole-wheat. - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces — thighs are more forgiving and juicier; breasts are leaner. - 3 cups broccoli florets, trimmed into small, even-sized pieces for quick cooking. - 3 tablespoons olive oil or a mix of olive oil and butter for richer flavor. - 3 cloves garlic, minced; shallot (1 medium) is a nice alternative for subtle sweetness. - 1/2 cup low-sodium chicken broth or vegetable broth — helps build the sauce and deglaze the pan. - 3/4 to 1 cup heavy cream, half-and-half, or a dairy-free creamer for a lighter option; you can also use full-fat coconut milk for a dairy-free creamy texture. - 3/4 cup freshly grated Parmesan or Pecorino Romano cheese (optional but recommended) for umami and salt; nutritional yeast is a vegan alternative. - 1 tablespoon lemon juice or 1 teaspoon lemon zest for brightness. - Salt and freshly ground black pepper to taste. - Red pepper flakes (optional) for heat; fresh herbs like parsley, basil, or thyme for garnish. Substitutions and add-ins: swap chicken for shrimp or tofu if preferred. Use spinach or peas instead of broccoli for variety. To make the recipe lighter, reduce the cream and add more broth with a cornstarch slurry if you want a thinner sauce. If you prefer a one-pan approach, you can par-cook the pasta directly in a deep skillet with sufficient liquid, but watch the liquid ratio carefully. Preparing these ingredients ahead — chopping broccoli, cutting chicken, grating cheese — streamlines the cooking process and makes the recipe achievable on busy evenings.
Equipment and Prep
Before you start cooking, gather the right equipment and complete mise en place to keep the process smooth. Essential tools include a large pot for boiling pasta, a large sauté pan or skillet with a lid for cooking chicken and finishing the sauce, a colander, tongs or a pasta fork, a cutting board, and a sharp knife. A microplane for zesting lemon and a box grater for fresh Parmesan enhance flavor and presentation. If you plan to make the dish in one skillet, use a deep, wide pan to give everything room to cook evenly. Prep steps: - Cut the chicken into even, bite-sized pieces so they brown uniformly and finish at the same time. Pat the pieces dry to encourage browning and season lightly with salt and pepper. - Trim the broccoli into small, consistent florets. If stalks are thick, peel outer skin and slice them thinly so they cook at the same rate as florets. - Mince garlic and, if using, finely chop shallot. - Grate cheese and measure cream and broth. Having these ready prevents overcooking at critical moments. - Bring a large pot of salted water to a boil. Salt the water generously — well-seasoned pasta water is the foundation of good flavor. Timing tips: start the water for pasta first because boiling takes the longest. While water heats, complete chopping and seasoning. If you’re short on time, blanch the broccoli in the boiling water for 1–2 minutes and shock in ice water to preserve color and stop cooking, then set aside. Alternatively, steam broccoli briefly while the chicken cooks. Setting up your workspace eliminates scrambling and ensures the chicken, broccoli, and pasta can finish within minutes of each other for a cohesive, hot dish straight from pan to plate.
Step-by-step Cooking Process
Follow this step-by-step method for a reliable Chicken and Broccoli Pasta that balances texture and flavor. The steps are written to allow multitasking so you can cook efficiently without sacrificing taste. 1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until 1–2 minutes shy of package instructions for al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside. Keep it warm. 2. Brown the chicken: While the pasta cooks, heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer without crowding. Let them sear undisturbed for 2–3 minutes to develop a golden crust, then stir and continue cooking until the chicken is cooked through (about 5–7 minutes total depending on size). Remove the chicken to a plate and tent loosely with foil to keep warm. 3. Sauté aromatics and deglaze: In the same skillet, reduce heat to medium, add a little more oil or butter if needed, then add minced garlic and shallot. Sauté for 30–60 seconds until fragrant. Pour in the chicken or vegetable broth to deglaze the pan, scraping up browned bits — these add flavor to your sauce. 4. Cook broccoli and build sauce: Add broccoli florets to the pan and cook for 2–4 minutes until bright green and slightly tender (or add blanched broccoli now). Pour in the cream or cream alternative, stirring to combine. Bring the mixture to a gentle simmer and let it thicken slightly. If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time until you reach the desired consistency. 5. Finish with pasta and chicken: Return the cooked chicken to the skillet and add the drained pasta. Toss vigorously over medium heat for 1–2 minutes so the pasta absorbs the sauce and everything heats through. Stir in grated Parmesan, lemon juice, and adjust seasoning with salt, pepper, and red pepper flakes if using. The starch in the pasta water should help emulsify the sauce, creating a glossy coating over pasta and vegetables. 6. Serve immediately: Garnish with chopped parsley and extra cheese. Serving right away ensures the textures remain ideal — tender but not mushy broccoli, moist chicken, and pasta with the perfect bite.
Tips, Swaps, and Variations
This section offers practical tips and tasty variations so you can customize Chicken and Broccoli Pasta to match taste, dietary needs, or what’s in your fridge. Tips: - Use pasta water: Always reserve some pasta water. Its starch content helps bind and thicken the sauce without extra cream. - Don’t overcook broccoli: Aim for bright color and a touch of bite; overcooked broccoli becomes mushy and loses flavor. - Brown chicken in batches: If you crowd the pan, the chicken will steam instead of searing. Work in batches for better caramelization. - Finish in the pan: Tossing pasta in the sauce over heat for a minute helps meld flavors and improves texture. Swaps: - Protein swaps: Substitute shrimp (cook briefly until pink), cubed tofu (pan-fry until crisp), or shredded rotisserie chicken for convenience. - Dairy swaps: Use coconut cream, cashew cream, or a plant-based creamer to make it dairy-free; mix in nutritional yeast for savory depth. - Pasta alternatives: Try whole-wheat, chickpea, or lentil pasta for added fiber and protein (note: cooking times differ). - Vegetable variations: Use asparagus, peas, spinach, or roasted bell peppers instead of or alongside broccoli. Flavor twists: - Lemon-garlic: Increase lemon zest and juice for a bright finish. - Mediterranean: Add sun-dried tomatoes, olives, and a sprinkle of oregano. - Spicy: Stir in crushed red pepper or a spoonful of harissa for heat. - Herbed and cheesy: Mix in mascarpone or cream cheese for an ultra-creamy sauce and finish with chopped basil. Make-ahead and meal prep: Store cooled pasta in an airtight container with a splash of broth to prevent drying. Reheat gently on the stovetop with a little added liquid, or microwave with a cover and a small amount of water for even heating. For best texture, reheat briefly to avoid overcooking.
Serving, Garnish, and Final Presentation
Serving the dish with care makes a big difference in enjoyment and perceived quality. Aim for color, texture contrast, and fresh aromatics when plating Chicken and Broccoli Pasta. Use wide shallow bowls to let the steam dissipate and make it easier to see the components. Spoon pasta and chicken into the bowl, making sure to distribute broccoli evenly so you get both vegetable and protein in each bite. Finish with a scatter of grated Parmesan, a light drizzle of high-quality extra-virgin olive oil, and a few twists of freshly ground black pepper. Garnishes that elevate the final dish include chopped fresh parsley or basil for herbaceousness, lemon zest for brightness, and toasted breadcrumbs or chopped toasted nuts (like almonds or pine nuts) for crunch. If you like a spicy finish, a pinch of red pepper flakes or a drizzle of chili oil works well. For an indulgent twist, finish with a pat of butter melted on top for extra gloss and richness. Presentation tips: wipe the rim of the bowl or plate clean before serving and use a contrasting color garnish—like bright green parsley or red pepper flakes—to make the dish visually appealing. Pairing suggestions: serve with a crisp green salad and a light vinaigrette to cut the creaminess, or offer roasted vegetables on the side. For beverages, a crisp white wine like Pinot Grigio or a light-bodied Chardonnay complements the chicken and cream, while sparkling water with lemon is a refreshing non-alcoholic choice. If serving family-style, keep extra grated cheese and lemon wedges on the table so diners can customize their plates. The goal of plating and garnishing is to balance flavor and texture while making the meal feel special even on a busy weeknight.
Storage, Nutrition, and FAQs
Storage: Cool leftovers to room temperature within two hours and store in an airtight container in the refrigerator for up to 3–4 days. To prevent the pasta from drying out, add a splash of broth or cream before reheating. Reheat gently on the stovetop over low heat, stirring frequently and adding liquid as needed, or microwave in short intervals, stirring between each cycle. For longer storage, freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating. Note that cream-based sauces can separate after freezing; whisking in a tablespoon of butter or a splash of milk while reheating can help re-emulsify the sauce. Nutrition basics: This recipe provides a balance of protein, carbohydrate, and vegetables. Using whole-grain pasta increases fiber, while substituting light cream or more broth reduces calories and fat. Broccoli contributes vitamins C and K, along with fiber and phytonutrients. Typical calorie and macronutrient counts depend on portion size and specific ingredients (type of pasta, amount of cream, and cheese used). To lighten the dish, reduce cream, increase broth, or blend some cauliflower into the sauce for creaminess with fewer calories. Frequently asked questions: Q: Can I make this gluten-free? A: Yes — swap in a certified gluten-free pasta and ensure broth/other packaged ingredients are gluten-free. Cooking times for GF pasta vary, so watch closely. Q: How do I keep chicken juicy? A: Cut chicken into even pieces, avoid overcrowding the pan, and cook at medium-high heat to brown quickly without overcooking. Rest briefly before mixing with the sauce if desired. Q: Can I prepare components ahead? A: Yes — cook and refrigerate chicken and broccoli separately; reheat and combine with freshly cooked pasta and warmed sauce. Q: What if my sauce is too thin or too thick? A: If thin, simmer gently to reduce or add a small amount of grated cheese to thicken. If too thick, loosen with reserved pasta water or broth a tablespoon at a time. With these storage tips, nutritional tweaks, and answers to common questions, you can confidently make Chicken and Broccoli Pasta that fits your schedule and taste preferences while minimizing waste and maximizing flavor.
Chicken and Broccoli Pasta
A creamy, quick Chicken and Broccoli Pasta recipe perfect for weeknights. Simple ingredients, fast prep, and comforting flavor in under 30 minutes.
total time
30
servings
4
calories
610 kcal
ingredients
- 12 oz pasta (penne, fettuccine, or your favorite) 🍝
- 2 cups broccoli florets 🥦
- 2 tbsp olive oil đź«’
- 2 chicken breasts, cut into bite-sized pieces 🍗
- 3 garlic cloves, minced 🧄
- 1 cup heavy cream 🥛
- 1/2 cup chicken broth 🍲
- 1 cup grated Parmesan cheese 🧀
- 1 tsp Italian seasoning 🌿
- Salt and pepper, to taste 🧂
- Red pepper flakes (optional) 🌶️
- Fresh parsley (for garnish) 🌿
instructions
- 1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Add the broccoli florets during the last 3-4 minutes of cooking. Drain well and set aside.
- 2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, and season with salt, pepper, and Italian seasoning. Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3. Reduce heat to medium and add the minced garlic to the same skillet. Sauté until fragrant, around 1 minute, being careful not to burn the garlic.
- 4. Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer gently for 2-3 minutes to blend flavors.
- 5. Gradually whisk in the grated Parmesan cheese until the sauce thickens and becomes creamy.
- 6. Return the cooked chicken to the skillet, then add the drained pasta and broccoli. Toss everything together to coat evenly with the creamy sauce.
- 7. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes for some heat.
- 8. Serve the pasta hot, garnished with fresh parsley and extra Parmesan cheese if desired.
- Enjoy this comforting, creamy chicken and broccoli pasta as a satisfying meal perfect for family dinners!
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