This one pot chicken and broccoli pasta is quick, easy, and you will love the creamy garlic sauce! Ready in 30 minutes.
I'm pleased with this creamy chicken and broccoli pasta! I think that it'll appeal to quite a lot of people. Chicken and broccoli are perennial favorites, and one pot meals are so convenient.
This chicken and broccoli recipe isn't fancy, but it's one of those stick-to-your-ribs kinda meals. Perfect for Canadian February days. I won't say this pasta is super healthy, but I did replace heavy cream with half-and-half, so it is definitely lighter than it could be.
How do you make one pot pasta?
Start by sautéing the chicken. You then add garlic, the liquid ingredients, and the pasta. The starch in the pasta will release and thicken the sauce as it cooks. Stir it occasionally, and pretty soon you'll see it transform!
I like to wait until towards the end to add more delicate ingredients that tend to overcook (broccoli in this case).
I'll admit I'm not always chicken's #1 fan, but even I couldn't resist sneaking a few bites of this chicken pasta recipe before it made it to a plate.
I like making one pot pasta recipes every now and then because 1) fewer dishes and 2) the magical way the starch in the pasta thickens up the sauce. When you get the liquid ratios correct, magic happens. 🙂
I added some red pepper flakes for a pop of spice and color, but feel free to leave those out if you'd prefer. I was actually considering grating a little bit of lemon zest on at the end, but I totally forgot.
Typical me, I come up with all these ideas and then forget to do them once I'm actually in the kitchen. Anyway, that's an option if you're interested. 😉
Other one pot pasta recipes you may like:
- One Pot Cajun Chicken Pasta
- One Pot Ham and Pea Pasta
- Chicken Bacon Gnocchi
- Creamy Tuscan Sausage Gnocchi (One Pan, 20 Minutes)
Hope you try this one pot broccoli and chicken pasta!
Let me know in the comments below if you have any questions.
One Pot Chicken and Broccoli Pasta
- 2 boneless/skinless chicken breasts cut into bite-size strips
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 4 dashes Italian seasoning
- 1 (10 fluid ounce) can chicken broth
- 2 cups half-and-half
- 3 cups uncooked fusilli pasta
- 1 small head broccoli cut into florets
- Salt & pepper to taste
- Red pepper flakes to taste
- Freshly grated parmesan cheese to taste
- Prep your chicken. Add it to a large pot along with the olive oil. Give it a good stir and sauté over medium-high heat for 3-4 minutes.
- Add the garlic, Italian seasoning, chicken broth, half-and-half, and pasta to the pot. Increase the heat to high and bring to a gentle boil. Once boiling, reduce heat to medium (or medium-low if it is still bubbling a lot). Let it simmer for 8 minutes, giving it the occasional stir so the pasta doesn't stick to the bottom of the pan.
- Meanwhile, prep your broccoli. Keep in mind that the smaller you chop the florets, the softer it'll be once the pasta is cooked (I prefer mine fairly crisp so don't cut them too small).
- Add the broccoli to the pot. Reduce the heat to medium-low, cover the pot, and cook for 4-5 minutes.
- Season the pasta with salt & pepper, and add the red pepper flakes if using. If the broccoli is still too crisp, cook it for another couple of minutes. Serve immediately with fresh parmesan.
- This recipe is accurate as tested on my stove. However, stoves (especially electric ones) can vary, so if you notice the pasta is not yet cooked and there doesn't seem to be enough liquid, I suggest using your best judgment and adding a bit more liquid as needed, a half cup at a time until the pasta is cooked.
- Some pastas absorb more liquid than others, so I suggest sticking to the type of pasta I recommend in this recipe.