Pin by Sungmoon Kim on broccoli pasta chicken | Healthy soup recipes, Healthy recipes, Cooking recipes
Weeknight comfort with bright broccoli and tender chicken
Pin by Sungmoon Kim on broccoli pasta chicken | Healthy soup recipes, Healthy recipes, Cooking recipes
This creamy chicken and broccoli pasta balances a silky sauce with al dente pasta and crisp-tender florets — savory, slightly tangy, and comforting without being heavy. A practical tip: reserve some pasta water before draining to loosen the sauce without watering it down. If you enjoy rotisserie shortcuts, this version is in the same comforting family as creamy rotisserie chicken broccoli pasta, which inspired my quick assembly approach.
What makes this recipe a go-to for busy evenings
This dish is fast, forgiving, and scales well for lunches or a casual dinner party. You can swap pasta shapes, use leftover chicken or rotisserie meat, and finish with lemon or red pepper flakes depending on mood. For a higher-protein alternative, try pairing the technique with a stuffed chicken main like spinach-stuffed chicken breasts when you want a fancier plate.
What home cooks appreciate most
Highlights at a glance
- Ready in about 30 minutes
- Uses pantry staples and one or two fresh ingredients
- Easy to stretch into lunches for the week
- Texture contrast: creamy sauce, springy pasta, crisp broccoli
A short roadmap of how the meal comes together
Start by blanching broccoli and boiling the pasta. Sauté aromatics, add cooked chicken and cream or stock, then fold in drained pasta and finish with cheese and lemon. The whole flow is designed so several steps overlap — while pasta cooks, you sauté and shred chicken, shaving minutes off overall time. For broccoli-lovers who want a different comfort route, you might also enjoy the bright flavors of a 30-minute broccoli cheddar soup on a chilly day.
Prep moves that save time in the kitchen
Plan to chop and measure before you heat the pan. Trim and cut broccoli into uniform florets so they cook evenly, and shred cooked chicken while the pasta water comes to a boil. If you’re short on time, brown the chicken the night before and refrigerate; it reheats quickly in the sauce. For a flavor shortcut and smoky twist, try the bacon-and-ranch riff from a creamy pasta variant like chicken bacon ranch pasta to inspire seasoning swaps.
What goes into the pot
Insert exactly as provided
Notes on ingredients and simple substitutes
- Chicken: leftover roasted or shredded rotisserie chicken works best for speed; use thigh meat for more richness.
- Broccoli: fresh gives the best texture; frozen is fine — add it a minute or two earlier in cooking.
- Dairy: use half-and-half or a mix of milk and cream for a lighter sauce; dairy-free milk and a tablespoon of cornstarch make a decent alternative.
- Cheese: freshly grated Parmesan or Pecorino melts smoothly; pre-grated can be used but won’t be as silky.
Clear cooking directions you can follow
- Bring a large pot of salted water to a boil and cook pasta one minute shy of package directions.
- In the last 3 minutes of the pasta boil, add broccoli florets to blanch, then drain both together, reserving 1/2 cup pasta water.
- While pasta cooks, heat oil in a wide skillet over medium heat, sauté garlic and shallot until fragrant, then add sliced or shredded cooked chicken to warm through.
- Add cream or stock to the pan, bring to a gentle simmer, stir in cheese until smooth, then toss in drained pasta and broccoli; use reserved pasta water to reach desired sauce consistency.
- Finish with lemon zest, chopped parsley, salt and freshly cracked pepper; serve immediately.
Timing and visual cues to watch for
Pasta should still show a tiny white dot (al dente) before draining; broccoli should be bright green and slightly tender when pierced with a fork. The sauce is ready when it coats the back of a spoon and looks glossy; if it separates, a splash of hot pasta water and a quick whisk will bring it back. For playful variations on chicken pasta, check ideas like the buffalo chicken pasta options to inspire sauce swaps.
How to serve and what to pair it with
This pasta works for weeknight dinners, meal-prep containers, or casual entertaining. Pair it with a bright salad, crusty bread, or roasted cherry tomatoes to add acidity and texture.
Serving suggestions to try
- A crisp arugula salad with lemon vinaigrette
- Garlic bread or a warm baguette for sopping up sauce
- Roasted cherry tomatoes tossed with olive oil and basil
- A simple green vegetable like steamed green beans for extra crunch
Best practices for storing and reheating leftovers
Store cooled leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently to preserve texture.
Storage reminders
- Cool quickly before refrigerating to maintain food safety
- Reheat in a skillet with a splash of water or milk to revive creaminess
- Avoid microwaving from frozen; thaw overnight for best texture
Handy techniques and tools that make it easier
A wide skillet helps you combine pasta and sauce without spilling; a microplane zester brightens the dish. A slotted spoon makes transferring broccoli easy without excess water.
Quick technique pointers
- Reserve pasta water — it’s your emulsifier
- Grate cheese fresh for smoother melting
- Use tongs to toss pasta instead of stirring with a spoon for even coating
Ways to change the recipe to suit your diet or cravings
Try swapping pasta for whole-wheat or legume-based noodles, use plant-based cream alternatives, or add greens like spinach for extra nutrients.
Easy swaps to customize
- Use chickpea pasta for more protein and fiber
- Substitute Greek yogurt (tempered) for cream to cut fat
- Add sun-dried tomatoes or roasted red peppers for more tang
Nutrition snapshot per serving
- Serving size: about 1 generous plate (~400 g)
- Calories: ~520 kcal
- Protein: ~36 g
- Fat: ~22 g
- Carbohydrates: ~45 g
Notes on adjusting nutrition
To lower calories, reduce cheese and cream and increase vegetables; to boost protein, add extra chicken or a scoop of ricotta stirred into the sauce.
Common questions answered
Q: Can I use frozen broccoli?
A: Yes — add frozen florets to boiling pasta for the last 3–4 minutes and drain together; they’ll be softer than fresh but still tasty.
Q: How do I stop the sauce from becoming grainy?
A: Keep the heat moderate, add cheese off the heat if needed, and use reserved pasta water to smooth the sauce back into an emulsion.
Q: Is this dish freezer-friendly?
A: It freezes okay if you undercook the pasta slightly; thaw overnight and reheat gently with added liquid to refresh the texture.
Q: Can I make this dairy-free?
A: Use an unsweetened soy or oat milk plus a thickener (cornstarch slurry) and a dairy-free parmesan alternative for a similar mouthfeel.
Give it a try and share what you changed
This broccoli-chicken pasta is quick, adaptable, and forgiving — perfect for busy nights or easy entertaining. Try it this week, tweak one swap from the variations, and let your favorite addition become your signature version.
Creamy Chicken and Broccoli Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Cook pasta one minute shy of package directions.
- In the last 3 minutes of cooking, add broccoli florets to the pasta to blanch.
- Drain pasta and broccoli together, reserving 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a wide skillet over medium heat.
- Sauté garlic and shallot until fragrant.
- Add sliced or shredded cooked chicken and warm through.
- Pour in heavy cream or stock and bring to a gentle simmer.
- Stir in cheese until melted and smooth.
- Toss in drained pasta and broccoli; use reserved pasta water to adjust sauce consistency.
- Finish with lemon zest, salt and pepper; serve immediately.
