Chicken Broccoli Pasta: A Delicious and Easy Recipe

Chicken Broccoli Pasta: the ultimate weeknight dinner champion! Are you craving a meal that’s both comforting and packed with flavor, but short on time? Then look no further. This recipe delivers a creamy, cheesy, and utterly satisfying experience in under 30 minutes. Forget complicated cooking – this is about delicious simplicity.

While its exact origins are debated, pasta with chicken and vegetables has become a staple in countless households, evolving into the beloved dish we know today. It’s a testament to the adaptability of Italian cuisine, embracing readily available ingredients and adapting to global tastes. Think of it as a modern classic, a culinary hug in a bowl!

What makes Chicken Broccoli Pasta so irresistible? It’s the perfect balance of textures – tender chicken, slightly crisp broccoli, and perfectly cooked pasta, all coated in a luscious, creamy sauce. The combination of savory chicken, earthy broccoli, and rich cheese creates a symphony of flavors that will tantalize your taste buds. Plus, it’s incredibly versatile! You can easily customize it with your favorite cheeses, vegetables, or spices. Whether you’re feeding a family or just yourself, this recipe is a guaranteed crowd-pleaser. So, let’s get cooking and create a memorable meal that everyone will love!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• For the Broccoli:
• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Pasta:
• 1 lb pasta (penne, rotini, farfalle, or your favorite shape)
• Water for boiling
• 1 teaspoon salt (for pasta water)
• For the Cream Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole milk or 2% recommended for richness)
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional, for extra richness)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Pinch of nutmeg (optional)
• Optional Garnishes:
• Fresh parsley, chopped
• Red pepper flakes
• Extra Parmesan cheese

Preparing the Chicken

1. First, let’s get the chicken ready. In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of olive oil. Make sure each piece is nicely coated.
2. Now, add the garlic powder, onion powder, paprika, salt, and pepper to the chicken. Toss everything together until the chicken is evenly seasoned. I like to use my hands to really get the spices in there!
3. Heat a large skillet or frying pan over medium-high heat. Once the pan is hot, add the seasoned chicken.
4. Cook the chicken for about 6-8 minutes, or until it’s cooked through and no longer pink inside. Be sure to stir it occasionally to ensure even cooking. The internal temperature should reach 165°F (74°C).
5. Once the chicken is cooked, remove it from the skillet and set it aside. We’ll add it back in later.

Roasting the Broccoli

1. Preheat your oven to 400°F (200°C). While the oven is heating up, let’s prepare the broccoli.
2. In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Make sure the broccoli is evenly coated.
3. Spread the broccoli florets in a single layer on a baking sheet. This will help them roast evenly.
4. Roast the broccoli in the preheated oven for 15-20 minutes, or until it’s tender-crisp and slightly browned. Keep an eye on it to prevent burning. I like mine with a little char!
5. Remove the roasted broccoli from the oven and set it aside.

Cooking the Pasta

1. While the chicken is cooking and the broccoli is roasting, let’s get the pasta going. Fill a large pot with water and bring it to a rolling boil.
2. Once the water is boiling, add 1 teaspoon of salt. This will season the pasta as it cooks.
3. Add the pasta to the boiling water and cook according to the package directions, or until it’s al dente. Al dente means “to the tooth” in Italian, so it should be firm but not hard.
4. Once the pasta is cooked, drain it in a colander. Don’t rinse it! We want to keep some of that starchy water to help the sauce cling to the pasta.

Making the Cream Sauce

1. Now for the star of the show: the creamy sauce! In the same skillet you used to cook the chicken (no need to wash it!), melt the butter over medium heat.
2. Once the butter is melted, whisk in the flour. Cook for about 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce. Be careful not to burn it!
3. Slowly pour in the milk and chicken broth, whisking constantly to prevent lumps from forming. Keep whisking until the sauce is smooth.
4. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent it from sticking to the bottom of the pan.
5. Stir in the Parmesan cheese, heavy cream (if using), garlic powder, onion powder, salt, pepper, and nutmeg (if using). Mix well until the cheese is melted and the sauce is smooth and creamy.
6. Taste the sauce and adjust the seasonings as needed. You might want to add a little more salt, pepper, or Parmesan cheese to your liking.

Assembling the Chicken Broccoli Pasta

1. Add the cooked chicken and roasted broccoli to the cream sauce. Stir gently to combine.
2. Add the drained pasta to the skillet with the chicken, broccoli, and sauce. Toss everything together until the pasta is evenly coated with the sauce.
3. Serve the Chicken Broccoli Pasta immediately. Garnish with fresh parsley, red pepper flakes, and extra Parmesan cheese, if desired.

Tips and Variations

• Cheese Variations: Feel free to experiment with different cheeses in the sauce. Gruyere, mozzarella, or even a sharp cheddar can add a unique flavor.
• Vegetable Additions: Add other vegetables like mushrooms, bell peppers, or spinach for extra nutrients and flavor. Sauté them before adding them to the sauce.
• Spice it Up: For a spicier dish, add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of chicken.
• Make it Lighter: Use skim milk and skip the heavy cream to reduce the fat content. You can also use whole wheat pasta for added fiber.
• Gluten-Free Option: Use gluten-free pasta and a gluten-free all-purpose flour blend to make this dish gluten-free.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• Broccoli Alternatives: If you’re not a fan of broccoli, you can substitute it with cauliflower or asparagus.
• Chicken Thighs: You can use chicken thighs instead of chicken breasts for a richer flavor. Just make sure to cook them thoroughly.
• Lemon Zest: Add a teaspoon of lemon zest to the sauce for a bright and zesty flavor.
• Fresh Herbs: Incorporate fresh herbs like basil, oregano, or thyme into the sauce for added aroma and flavor.

Enjoy your delicious homemade Chicken Broccoli Pasta!

Conclusion:

This Chicken Broccoli Pasta recipe isn’t just another weeknight meal; it’s a flavor explosion waiting to happen! From the creamy, cheesy sauce to the perfectly cooked pasta, tender chicken, and vibrant broccoli, every bite is a symphony of textures and tastes. I truly believe this dish is a must-try for anyone looking for a comforting, satisfying, and relatively quick dinner solution. It’s the kind of meal that brings smiles to faces and leaves everyone feeling happy and full.

But the best part? It’s incredibly versatile! Feel free to experiment with different types of pasta. Penne, rotini, or even farfalle would work beautifully. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little kick. For a vegetarian option, simply omit the chicken and add more broccoli or other vegetables like bell peppers or mushrooms. You could even toss in some sun-dried tomatoes for a burst of Mediterranean flavor.

Serving suggestions are endless! A simple side salad with a light vinaigrette is the perfect complement to the richness of the pasta. Garlic bread is always a welcome addition, especially for soaking up that delicious sauce. And for a truly decadent experience, sprinkle some extra Parmesan cheese on top before serving.

Looking to elevate this Chicken Broccoli Pasta even further? Consider adding a squeeze of fresh lemon juice right before serving to brighten up the flavors. Or, if you have some leftover roasted vegetables, toss them in for an extra layer of complexity. You could also try using different types of cheese in the sauce. Gruyere, fontina, or even a sharp cheddar would add a unique twist.

I’ve made this recipe countless times, and it’s always a hit. It’s become a staple in my household, and I’m confident it will become one in yours too. The beauty of this dish lies in its simplicity and adaptability. It’s a blank canvas for your culinary creativity, so don’t be afraid to experiment and make it your own.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s the perfect meal for a busy weeknight, a cozy weekend dinner, or even a potluck with friends. It’s guaranteed to be a crowd-pleaser.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And most importantly, have fun! Cooking should be an enjoyable experience, so relax, experiment, and savor the process.

Once you’ve tried this Chicken Broccoli Pasta, I’d love to hear about your experience! Did you make any variations? What did you think of the flavor? What did your family and friends say? Share your thoughts and photos in the comments below. I can’t wait to see what you create! Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes that everyone can enjoy. Happy cooking!