Chicken Broccoli Pasta Recipe (One Pot!)

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Looking for a simple and tasty dinner idea that won’t take up too much of your time? This one-pot chicken broccoli pasta recipe is the perfect solution!

With just a few ingredients and minimal prep time, you can have a delicious and satisfying meal on the table in no time. Plus, it’s a great way to sneak some veggies into your diet!

bowl of broccoli chicken pasta on a striped dish towel with a skillet in the background

WHY I LOVE THIS CHICKEN AND BROCCOLI PASTA

It’s made all in one skillet – less dishes to wash!
Garlic, onion, and lemon pepper give it a rich, savory flavor, and the lemon zest adds a punch of freshness.
Just a bit of spice elevates it to the next level without making it overly spicy.
The creamy sauce ensures that my kids will actually eat their broccoli without complaint.
It’s hearty and delicious, but less fat and calories than many creamy pasta recipes out there, so I can eat it without guilt.

HOW TO MAKE CHICKEN BROCCOLI PASTA

PREP – Cut your chicken breast into cubes. Wash and chop the broccoli; dice the onion. Juice the lemon.
CHICKEN – Heat a large, deep skillet to medium high heat with the olive oil. Season the cubed chicken with 1/2 teaspoon salt, pepper, and lemon pepper. Cook in the skillet for 6-7 minutes, just until all the sides are browned. Remove chicken from the pan.
SAUTE – Turn the skillet down to medium and add the diced onion. Cook and stir for 3-4 minutes, then add the garlic, oregano, and red pepper flakes. Cook and stir another minute.
PASTA – Stir in the dry pasta, water, bouillon, milk, and remaining 1/2 teaspoon of salt. Bring to a boil, then turn heat to medium low and simmer for about 5 minutes, stirring occasionally.
BROCCOLI – Stir in the broccoli. Cover and cook for 3-5 minutes, or until broccoli and pasta are tender.
ASSEMBLE – Add the cream, parmesan cheese, and lemon juice. Cook and stir for 3-4 minutes, or until heated through.
SERVE – Serve immediately. If desired, serve additional parmesan cheese as a garnish.

overhead shot of skillet full of chicken broccoli pasta on top of a striped dish towel

Storing Leftovers

If you have any leftover pasta, it will last in the refrigerator for 3-4 days in an airtight container. Keep in mind that the pasta soaks up the sauce, so you may need to add milk or water when you reheat.

We simply reheat it in the microwave for a minute or two. But you can also heat it up in a skillet or saucepan over medium low heat, stirring often. I definitely recommend adding extra liquid if you use this method.

VARIATIONS:

To make this dish even more healthy, use whole grain pasta, and half & half cream in place of the heavy cream.
For a tangy flavor, use cream cheese instead of cream.
We like chicken breast, but you can substitute chicken thighs if you prefer.
A few tablespoons of crispy bacon bits make a tasty addition!
Feel free to add any other vegetables like sliced mushrooms, peppers, or spinach.
Like it hot? Add additional red pepper flakes, cayenne pepper, or hot sauce.

Can I use frozen broccoli instead?

We prefer fresh broccoli because we like the crisper texture. But you can use frozen broccoli in a pinch. Simply stir it into the skillet with the cream and parmesan cheese, and heat through.

Do I have to use fresh lemon juice?

I do recommend using fresh lemon juice because the flavor is so much brighter and better. Bottled lemon juice just tends to add a sour flavor. But if it’s all you have, go ahead and use it!

What kind of pasta should I use?

I like using either penne pasta or rotini (spiral) noodles. Both of them hold the sauce really well, making each bite packed with flavor. But honestly, you can use any pasta you have on hand. Just keep in mind that the cooking time may change.

bowl of chicken and broccoli pasta with a spoon

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