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Chicken and Broccoli Pasta: A Family Favorite

The aroma of simmering tomatoes and garlic always takes me back to Sunday dinners at my grandmother’s house. While she was famous for her meatballs, she also had a knack for simple, comforting pasta dishes. This Chicken and Broccoli Pasta is my attempt to recreate that feeling – a hearty, satisfying meal that’s both easy to make and packed with flavor. It’s a dish that’s seen me through countless weeknights, and I hope it becomes a staple in your home too.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Varies (can be gluten-free with GF pasta)

Ingredients

3 tablespoons olive oil
1 lb boneless skinless chicken breast half
1 tablespoon chopped onion
2 garlic cloves, chopped
2 (14 1/2 ounce) cans diced tomatoes
2 cups fresh broccoli florets
1 pinch salt
1 pinch pepper
1 pinch dried oregano
20 ounces dry penne pasta
1⁄4 cup fresh basil leaf
2 tablespoons grated parmesan cheese

Equipment Needed

Large skillet
Medium pot

Instructions

Begin by heating 3 tablespoons of olive oil in a large skillet over medium heat.
Add the 1 lb of boneless skinless chicken breast half to the skillet. Cook until the chicken is lightly browned on all sides and cooked through. This usually takes about 5-7 minutes, depending on the thickness of the chicken. Make sure the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, season it with 1 tablespoon of chopped onion and 2 chopped garlic cloves. Cook for approximately 5 minutes, or until the garlic becomes lightly golden and fragrant, stirring occasionally. Be careful not to burn the garlic, as this will impart a bitter taste.
After the garlic is fragrant, add the 2 cans (14 1/2 ounce each) of diced tomatoes and 2 cups of fresh broccoli florets to the skillet.
Season the mixture with 1 pinch of salt, 1 pinch of pepper, and 1 pinch of dried oregano. Stir to combine all the ingredients thoroughly.
Let the mixture come to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for approximately 10 minutes, or until the broccoli is tender-crisp and the sauce has slightly thickened. Stir occasionally to prevent sticking.
While the chicken and broccoli sauce is simmering, prepare the pasta. Fill a medium pot with water and place it over medium heat. Add salt to the water and bring it to a boil.
Once the water is boiling, add 20 ounces of dry penne pasta. Cook the pasta for about 10 minutes, or until it is tender but still slightly firm to the bite (al dente). Be sure to stir the pasta occasionally to prevent it from sticking together.
Once the pasta is cooked to your liking, drain it thoroughly.
Transfer the drained pasta to the skillet with the chicken and broccoli sauce.
Gently toss the pasta and sauce together to ensure that the pasta is evenly coated.
Serve immediately, garnished with 1⁄4 cup of fresh basil leaf and 2 tablespoons of grated parmesan cheese on top.

Expert Tips & Tricks

Chicken Prep: For even cooking, consider pounding the chicken breasts to an even thickness before cooking. This ensures they cook at the same rate and stay juicy.
Broccoli Texture: If you prefer softer broccoli, add it to the sauce a few minutes earlier. For extra-crisp broccoli, you can quickly blanch it in boiling water for a minute before adding it to the sauce.
Flavor Boost: A pinch of red pepper flakes added to the sauce will give it a subtle kick.
Make-Ahead Tip: The chicken and broccoli sauce can be made a day ahead of time. Store it in the refrigerator and simply reheat it when you’re ready to cook the pasta.
Sauce Consistency: If the sauce is too thick, add a splash of pasta water to thin it out. Conversely, if it’s too thin, simmer it for a few more minutes to reduce the liquid.

Serving & Storage Suggestions

Serve the Chicken and Broccoli Pasta hot, garnished with fresh basil and grated Parmesan cheese. A side of garlic bread or a simple salad would complement the dish beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through. You may need to add a splash of water or broth if the pasta has absorbed too much of the sauce.

Freezing is not recommended, as the broccoli can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	526.2 kcal	N/A
Calories from Fat	103 g	20%
Total Fat	11.5 g	17%
Saturated Fat	2 g	9%
Cholesterol	49.9 mg	16%
Sodium	155.6 mg	6%
Total Carbohydrate	82.5 g	27%
Dietary Fiber	12.2 g	48%
Sugars	3.7 g	14%
Protein	25.8 g	51%

Variations & Substitutions

Gluten-Free: Use gluten-free penne pasta to make this dish suitable for those with gluten sensitivities.
Vegetarian: Omit the chicken for a vegetarian version. You can add other vegetables like bell peppers, mushrooms, or zucchini to the sauce.
Spicy: Add a pinch of red pepper flakes to the sauce for a bit of heat.
Cheesy: Stir in some shredded mozzarella or provolone cheese at the end for an extra-cheesy dish.
Protein Boost: Add chickpeas or white beans for a vegetarian protein boost.
Different Greens: Swap broccoli for asparagus, spinach, or kale, adjusting cooking times as needed. Spinach and kale will need significantly less cooking time.
Creamy Version: Add a splash of heavy cream or half-and-half to the sauce at the end for a creamier texture.

FAQs (Frequently Asked Questions)

Q: Can I use frozen broccoli instead of fresh?

A: Yes, frozen broccoli can be used. Add it to the sauce directly from frozen, and increase the cooking time by a few minutes to ensure it cooks through.

Q: How can I prevent the pasta from sticking together?

A: Be sure to use enough water when cooking the pasta, and stir it frequently. Also, avoid overcooking the pasta, as this can make it stickier.

Q: Can I use a different type of pasta?

A: Absolutely! Penne is a great choice, but you can use any pasta shape you like, such as rotini, farfalle, or even spaghetti.

Q: Can I add other vegetables to the sauce?

A: Yes, feel free to customize the sauce with your favorite vegetables. Bell peppers, mushrooms, zucchini, and carrots all work well.

Q: How do I make sure the chicken is cooked through?

A: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).

Final Thoughts

This Chicken and Broccoli Pasta is more than just a recipe; it’s a celebration of simple, comforting flavors. I encourage you to try it out, tweak it to your liking, and make it your own. Whether you’re cooking for a family dinner or a quick weeknight meal, I hope this dish brings you the same joy and satisfaction it brings me. Don’t be afraid to experiment with different ingredients and share your feedback. Buon appetito!

Chicken and Broccoli Pasta Recipe Recipe