Chicken and broccoli pasta recipes - Main course
Author: Bettie Daye
This Chicken and Broccoli Pasta has every flavor element incorporated into this delicious cream sauce, including butter, white wine, garlic, lemon, Asiago and Parmesan cheese, and the best seasonings and flavor enhancers. In this recipe, chicken breast is combined with broccoli and pasta in a creamy garlic and parmesan sauce.
Chicken and Broccoli Pasta
This chicken and broccoli pasta is an easy, affordable and delicious dinner your family will love. In this recipe, chicken breast is combined with broccoli and pasta in a creamy garlic and parmesan sauce.
Provided by: Elizabeth
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Provided by: Elizabeth
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 1½ tablespoon Olive Oil
- 1 pound Chicken Breast (boneless, skinless – cut into roughly 1 inch pieces)
- 1 teaspoon Salt (plus 2 tablespoons for the pasta water (we used kosher salt))
- 4 tablespoons Butter
- 2-3 Garlic Cloves (minced)
- 3½ tablespoons Flour (all purpose)
- 3 cups Whole Milk (warmed)
- ½ cup Parmesan Cheese (grated, plus extra for serving)
- ¼ teaspoon Black Pepper
- 12 ounces Rotelle or Rotini Pasta (cooked to package directions for al dente)
- 12 ounces Broccoli (fresh or frozen)
- Crushed Red Pepper (for serving if desired)
Nutrition:
- Calories: 538 kcal
- Carbohydrate: 56 g
- Protein: 32 g
- Fat: 20 g
- Saturated Fat: 10 g
- Cholesterol: 86 mg
- Sodium: 1041 mg
- Fiber: 3 g
- Sugar: 9 g
- Serving Size: 1 serving
- Season the chicken with 1 teaspoon of salt.
- Start a large pot of water so the water will be boiling when it’s time to cook the pasta.
- Par-cook the broccoli – whether using fresh steam-in-the-bag or frozen, use the package directions but use only about half the suggested cooking time. Make sure to open the package to release the steam and/or drain any liquid. Cut any large broccoli florets into smaller, bite sized pieces.
- Cook the chicken
- Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Arrange so they’re in a single layer. Cook, without disturbing for 2½ - 3 minutes. Stir and turn each piece and continue cooking for another 2-3 minutes until the chicken is browned on both sides.
- Make the sauce
- Add the butter to the chicken. When the butter is melted, add the garlic. Cook for 1 minute, stirring frequently.
- Add the flour to the skillet and stir to combine well. Cook the flour for 2½ - 3 minutes. Stir frequently, almost constantly.
- Slowly add the warm milk while stirring constantly until the sauce is smooth. When it comes to a simmer, lower the heat to low, cover the skillet and cook for 10 minutes, stirring occasionally. Keep the sauce at a gentle simmer, raise or lower heat as needed.
- While the sauce cooks make the pasta. Cook to package directions for al-dente. Remember to salt the water. Before draining the pasta, reserve about a cup of the cooking water.
- Finish the chicken and broccoli pasta
- Add the parmesan cheese and black pepper to the sauce. Stir well until the ingredients are incorporated. Taste the sauce and add salt if needed. As a reference we added ¾ teaspoon to ours.
- Finally, add the pasta and broccoli to the creamy sauce, stir well. Cover the skillet and cook for 2-5 minutes or until the broccoli is the desired tenderness.
- If the sauce is too thick, add some of the reserved pasta cooking water, a tablespoon or two at a time until the desired consistency is reached, stir well.
- Serve with extra parmesan cheese and crushed red pepper, if desired.
Chicken and broccoli pasta
In this traditional Tuscan version of chicken and broccoli pasta, broccoli steams in stock and olive oil until it emulsifies into a glorious sauce. Each serving provides 650 kcal, 46g protein, 66g carbohydrates (of which 4g sugars), 21g fat (of which 5g saturates), 8g fibre and 0.5g salt.
Provided by: Sarah Cook
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 10
Provided by: Sarah Cook
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 10
Ingredients:
- 500ml/18fl oz chicken stock
- 2 large skinless chicken breasts
- 1 broccoli, about 350g/12oz, cut into big florets including the stalk
- 4 tbsp olive oil, plus extra to serve
- 5 garlic cloves, finely chopped or crushed
- 1 rosemary sprig, leaves picked and finely chopped (or 2 tsp dried rosemary)
- 350g/12oz dried pasta
- 1 lemon, zest only
- 50g/1¾oz Parmesan, finely grated
- freshly ground black pepper
Nutrition:
- Calories: 650kcal
- Carbohydrate: 66g
- Fat: 21g
- Fiber: 8g
- Protein: 46g
- Saturated Fat: 5g
- Sugar: 4g
- To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and take off the heat. Leave for 25 minutes until the chicken is cooked through but still juicy. Set aside and reserve the poaching liquid.
- Meanwhile, about halfway through poaching the chicken, boil or steam the broccoli until really tender, then drain well and roughly chop into small pieces.
- Heat the oil in a frying pan and fry the garlic and rosemary for 2–3 minutes until the garlic is golden and fragrant. Pour in all of the chicken stock from the poaching pan. Add the broccoli and simmer, breaking down the broccoli with the back of a spoon. As it cooks, mash the broccoli into a very soft sauce. It won’t be smooth but there should not be any noticeable lumps left. Dice the chicken. When the broccoli sauce is ‘creamy’, smooth and no longer watery, stir through the chicken until warmed.
- Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water, then toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of pepper. Add a splash of the pasta water if it looks dry. Serve with the rest of the Parmesan and a drizzle more oil.
Chicken Broccoli Pasta in Alfredo Pasta
Chicken, blanched Broccoli florets and cooked pasta are tossed in a classic alfredo sauce. It is really comforting dish and a perfect family dinner.
Provided by: Subhasmita
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 5 servings
Cuisine: Italian
Number of ingredients: 14
Provided by: Subhasmita
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 5 servings
Cuisine: Italian
Number of ingredients: 14
Ingredients:
- 250 grams Uncooked Pasta
- 1 head Broccoli
- 300 grams Boneless Chicken breast
- 2 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Italian Seasoning
- 2 tablespoon Butter
- 1/2 tablespoon minced Garlic
- 2 tablespoon Flour
- 1.5 cup Heavy Cream
- 1.5 cup Pasta Cooking Water
- 1 cup fresh parmesan cheese
- pinch of nutmeg
Nutrition:
- Serving Size: 1 serving
- Calories: 721 kcal
- Carbohydrate: 50 g
- Protein: 32 g
- Fat: 45 g
- Saturated Fat: 24 g
- Trans Fat: 1 g
- Cholesterol: 162 mg
- Sodium: 733 mg
- Fiber: 5 g
- Sugar: 4 g
- Unsaturated Fat: 17 g
- Cook Pasta
- Cook pasta as per package instruction. Make sure the water is seasoned well with salt.
- Reserve 1 cup of pasta cooking water to use later.
- Making Chicken Broccoli Pasta
- Cut broccoli to florets. Blanch them in boiling salted water for 1 minute and immediately put them in iced water. Drain and keep aside.
- In a skillet or a dutch oven heat olive oil. Add chicken, salt, pepper and Italian seasoning.
- Saute for 4-5 minutes. Take it out and keep it aside.
- To the same pan add butter and minced garlic. Saute until the garlic is aromatic.
- Add flour and saute for another minute until the raw smell of flour is gone. . Make sure the flour doesn't turn brown else it would change the taste and colour of the sauce.
- Slowly add heavy cream with one hand while continuously stirring with the other hand to avoid any lump.
- Add 1 cup pasta water(from a total of 1.5 cup), parmesan cheese. Mix to form a smooth sauce.
- Add cooked pasta, chicken and broccoli florets. Sprinkle nutmeg.
- Mix everything well. If required add more pasta water to get the desired consistency.
- Serve with more parmesan cheese sprinkled on top.
Chicken and Broccoli Pasta
This Chicken and Broccoli Pasta has every flavor element incorporated into this delicious cream sauce, including butter, white wine, garlic, lemon, Asiago and Parmesan cheese, and the best seasonings and flavor enhancers. It’s a complete meal that your family will love.
Provided by: Stephanie
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 18
Provided by: Stephanie
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 18
Ingredients:
- 1 large boneless skinless chicken breast
- Lemon pepper seasoning
- 2 tablespoons olive oil
- ½ cup dry white wine (see notes)
- 3 tablespoons butter
- 3 cloves garlic
- 2 tablespoons flour
- 3/4 cup chicken broth
- 1 ¼ cups half and half
- 1 teaspoon hot sauce
- 2 ½ cups broccoli florets
- ½ cup Parmesan
- ½ cup Asiago
- ½ lb. Penne
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Italian seasonings
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes (optional)
Nutrition:
- Calories: 647 kcal
- Carbohydrate: 57 g
- Protein: 27 g
- Fat: 33 g
- Saturated Fat: 16 g
- Trans Fat: 1 g
- Cholesterol: 87 mg
- Sodium: 780 mg
- Fiber: 4 g
- Sugar: 6 g
- Unsaturated Fat: 14 g
- Serving Size: 1 serving
- Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!
- Cut the chicken into ¾-inch pieces and season it in Lemon Pepper Seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.
- Bring a large pot of salted pasta water to a boil while you begin to prepare the sauce as outlined below.
- Add the white wine over medium heat and use a silicone spatula to “clean” the bottom of the pot. Let it reduce by half, about 4 minutes.
- Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously.
- Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the hot sauce and seasonings. Bring to a boil, reduce to a simmer and cover it partially.
- Boil the pasta to al dente according to package instructions. Add the broccoli to the boiling pasta water during the last 4 minutes, then drain.
- Reduce heat of sauce to low and slowly stir in the grated cheese.
- Remove from heat and stir in the lemon juice. Add the pasta, broccoli, and the chicken and stir to combine. Taste and season with salt if desired. Serve!
