Description
A simple and hearty meal, this One-Pot Chicken and Broccoli Pasta is made with tender chicken, crisp broccoli, and pasta, all cooked together in one pot with a creamy sauce. It’s a time-saving, flavorful dish that’s perfect for busy weeknights.
Ingredients
For the One-Pot Chicken and Broccoli Pasta:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 8 oz pasta (penne, rotini, or spaghetti work well)
- 2 cups broccoli florets (fresh or frozen)
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Start by cutting the chicken into bite-sized pieces. Season the chicken with salt and pepper to taste. Chop the onion, garlic, and broccoli into small, manageable pieces. This will ensure everything cooks evenly and is easy to eat.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Cook for about 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through. The internal temperature of the chicken should reach 165°F. Once the chicken is cooked, remove it from the skillet and set it aside.
In the same skillet, add the chopped onion and cook for about 3-4 minutes, until it becomes soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Stir constantly to prevent the garlic from burning.
Once the onion and garlic are softened, add the pasta, chicken broth, and dried Italian seasoning to the skillet. Stir to combine. Bring the mixture to a simmer, and then reduce the heat to medium-low. Cover the skillet and let the pasta cook for about 10-12 minutes, or until it is al dente and most of the liquid has been absorbed.
When the pasta is nearly done cooking, add the broccoli florets to the skillet. Stir well to incorporate them into the pasta. Continue to cook for another 3-4 minutes, until the broccoli becomes tender. If using frozen broccoli, you may need a little extra time to ensure it is heated through.
Once the pasta and broccoli are cooked, add the heavy cream to the skillet. Stir to combine, making sure the pasta and broccoli are well-coated with the creamy sauce. Let the mixture simmer for a couple of minutes to allow the sauce to thicken slightly.
Add the grated Parmesan cheese to the skillet and stir until it is fully melted and incorporated into the sauce. The cheese will add creaminess and richness to the dish. Taste and adjust the seasoning, adding more salt and pepper if needed.
Once the pasta is creamy and well-mixed, it’s ready to serve! Transfer the One-Pot Chicken and Broccoli Pasta to serving plates. Garnish with chopped fresh parsley for a pop of color and extra flavor. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 15-20g
- Carbohydrates: 35-40g
- Protein: 35-40g