One Pot Chicken And Broccoli Pasta Recipe

I just made a One Pot Chicken Broccoli that gives you ultra-creamy garlic pasta, dinner in 30 minutes, and literally one pot to wash.

I’m obsessed with One Pot Chicken And Broccoli because it feeds my lazy weeknight cravings and still tastes like I tried. I love that creamy garlic punch, real garlic not fake sauce, and the way broccoli florets stay bright and snappy against tender chicken.

I adore a meal that makes me reach for seconds without guilt. Chicken Pot Pasta hits the mark: saucy, cheesy, messy in the best way.

But mostly I enjoy the heat of cracked black pepper and the salty snap of freshly grated Parmesan on top. I want it every weeknight, seriously.

Ingredients

• Chicken — hearty protein, makes the dish feel like a real meal.
• Basically pasta brings the carbs and soaks up the sauce.
• Plus chicken broth adds savory depth and keeps everything saucy.
• Milk or half and half makes the sauce creamy and comforting.
• Olive oil adds a light fruity note and helps sauté.
• Butter gives that rich, slightly nutty mouthfeel you love.
• Garlic punches up aroma and gives that cozy garlicky hug.
• Broccoli adds crunch, color, and a tiny health flex.
• Parmesan adds salty nuttiness and that silky finish.
• Italian seasoning brings herby warmth without stealing the show.
• Salt amps everything so flavors actually pop.
• Pepper adds mild spice and keeps it grounded.
• Red pepper flakes give optional heat for kick lovers.
• Cornstarch slurry thickens the sauce if you want clingier pasta.
• Lemon juice brightens things and cuts through the richness.
• Plus extra Parmesan for sprinkling is always a good idea.

Ingredient Quantities

• 1 lb (450 g) boneless skinless chicken breasts, cut into 1 inch pieces
• 12 oz (340 g) pasta (penne, rotini or farfalle)
• 3 cups (720 ml) low sodium chicken broth
• 1 cup (240 ml) whole milk or half and half, use cream for richer sauce
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 3 cups broccoli florets (about 1 medium head)
• 1 cup (100 g) freshly grated Parmesan, plus extra for serving
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes, optional
• 1 tbsp cornstarch mixed with 1 tbsp cold water, optional for thicker sauce
• 1 tbsp lemon juice, optional for brightness

How to Make this

1. Heat a large deep skillet or Dutch oven over medium high heat, add 2 tbsp olive oil and 2 tbsp butter until butter melts and starts to foam.

2. Season 1 lb chicken pieces with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp Italian seasoning, then add to the hot pot in a single layer and brown for 3 to 4 minutes per side until golden but not fully cooked through; remove to a plate.

3. Lower heat to medium, add 3 cloves minced garlic and cook for about 30 seconds until fragrant, scraping up any browned bits from the bottom.

4. Pour in 3 cups low sodium chicken broth and 1 cup whole milk (or half and half), stir to combine and bring to a gentle simmer.

5. Add 12 oz pasta to the simmering liquid, along with 1/4 tsp crushed red pepper flakes if using, and stir so the pasta is mostly submerged; simmer uncovered, stirring often, for about 8 minutes.

6. Push the pasta to make a little space, return the chicken and any collected juices to the pot, and scatter 3 cups broccoli florets over the pasta; continue to simmer another 4 to 6 minutes until pasta is al dente, chicken is cooked through and broccoli is bright green and tender.

7. If you want a thicker sauce, stir in 1 tbsp cornstarch mixed with 1 tbsp cold water and simmer 1 minute until sauce thickens; if not, just let it reduce a minute or two.

8. Remove from heat, stir in 1 cup freshly grated Parmesan until melted and creamy, taste and adjust seasoning with more salt or pepper if needed.

9. Stir in 1 tbsp lemon juice if you want brightness, then let the dish sit 1 to 2 minutes so sauce settles and becomes silky.

10. Serve hot with extra Parmesan on top. Quick tip: if sauce seems too thin later, let it rest a minute or two while you plate and it will thicken; if too thick, splash a little milk or broth to loosen.

Equipment Needed

1. Large deep skillet or Dutch oven (big enough to hold pasta, chicken and broccoli)
2. Chef knife (for cutting chicken and chopping broccoli)
3. Cutting board
4. Tongs (for turning and removing the chicken)
5. Wooden spoon or silicone spatula (for stirring and scraping browned bits)
6. Measuring cups and spoons
7. Grater (for fresh Parmesan)
8. Colander (to drain pasta if needed)
9. Small bowl and whisk or fork (for mixing cornstarch slurry, optional)

FAQ

One Pot Chicken And Broccoli Pasta Recipe Substitutions and Variations

• Chicken: swap with boneless turkey breast or thighs for richer flavor, or use firm tofu for a vegetarian version. If using tofu press it well and brown it so it holds up in the sauce.
• Pasta: use whole wheat pasta for more fiber, or gluten free pasta (rice/corn/quinoa blends) if you need GF. Short shapes like shells or rigatoni work great too.
• Milk/half and half/cream: replace with evaporated milk for similar creaminess, or use unsweetened almond or oat milk for a lighter diary free option. If you want it extra thick stir in a few tablespoons of Greek yogurt off heat so it doesn’t split.
• Parmesan: swap with Pecorino Romano for a sharper saltier kick, or use grated Asiago. For a vegan option use nutritional yeast plus a pinch of salt for that cheesy flavor.

Pro Tips

1) Don’t skip a good sear on the chicken. Get the pan hot and brown the pieces well so you get flavor, but pull them off before they’re fully cooked. They’ll finish cooking with the pasta and stay juicier that way.

2) Save some of the cooking liquid before adding cheese. If the sauce gets too thick, use a splash of reserved broth or milk to loosen it instead of dumping more liquid. Also, if you want to avoid cornstarch, a little starchy pasta water will thicken and bind the sauce nicely.

3) Time the broccoli by size. Cut florets into small even pieces so they cook through in the last few minutes without turning mushy. If you like them crisper, add them later; for softer, add a bit earlier and poke a pasta piece to test doneness.

4) Finish off the heat and fold in the Parmesan and lemon. Add cheese off the burner so it melts into a silky sauce instead of clumping. A squeeze of lemon at the end brightens everything, but don’t add it too early or the flavor will fade.