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This one pot chicken and broccoli pasta is quick, easy, and you will love the creamy garlic sauce! Ready in 30 minutes.

One Pot Chicken and Broccoli Pasta

This one pot chicken and broccoli pasta is quick, easy, and you will love the creamy garlic sauce! 

Course Pasta
Cuisine American
Keyword chicken and broccoli pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. Add the broccoli to the pot. Reduce the heat to medium-low, cover the pot, and cook for 4-5 minutes. 
  5. 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. 

Recipe Notes

  • 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.