I still remember the first time I made this Chicken and Broccoli Pasta on a hectic Tuesday evening. As the garlic sizzled in the butter and the chicken began to brown, my kitchen filled with the most comforting, savory aroma. When I tossed everything together—the tender pasta, the juicy chicken, and the bright green broccoli—it felt like a small miracle. That first forkful was pure harmony: simple, satisfying, and exactly what my tired soul needed. It’s been my dependable, delicious anchor on busy nights ever since, proving that a great meal doesn’t need to be complicated.
Why You’ll Love This Recipe
You’re going to fall in love with this recipe because it’s the ultimate one-pan, 30-minute dinner that feels like a hug on a plate. It’s endlessly adaptable to what you have in your fridge, it pleases both kids and adults, and it delivers a balanced meal of protein, veggies, and carbs in every single bite. It’s the kind of reliable, wholesome dish you’ll find yourself making again and again without ever tiring of it.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 – 1.25 lbs)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 16 ounces pipe rigate pasta (or penne, fusilli, fettuccine)
- 2 cups broccoli florets (about 1 small crown)
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup heavy cream or half-and-half
- 1 cup reserved pasta water
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Red pepper flakes (optional)
The real magic here is in the simple additions. Don’t skip the fresh garlic; its fragrance is the soul of the sauce. Using a good, flavorful Parmesan cheese (freshly grated, not canned) makes a world of difference. And that reserved pasta water is your secret weapon for a silky, cohesive sauce that clings to every noodle—I learned its importance after a disappointingly dry first attempt.
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven (with a lid is helpful)
- Colander
- Tongs
- Measuring cups and spoons
- Grater (for Parmesan)
- Cutting board and knife
Your choice of skillet is key. I use a large, deep skillet or my Dutch oven because it allows me to cook the chicken, sauté the broccoli, and finally toss the pasta with the sauce all in one vessel. This means flavor from the browned chicken bits stays in the pan and infuses the entire dish. A standard frying pan is often too shallow for the final toss.
Step-by-Step Instructions
First, I get my pasta water boiling in the large pot, salting it generously until it tastes like the sea. I add the pipe rigate and set my timer for 2 minutes less than the package instructions. While the pasta cooks, I pat my chicken breasts very dry with paper towels—this is crucial for a golden sear. I season them generously with salt, pepper, and Italian seasoning on both sides.
In my large skillet, I heat the olive oil and butter over medium-high heat. When the butter foam subsides, I add the chicken. I resist the urge to move it! I let it cook undisturbed for 5-7 minutes per side, until I get a beautiful golden-brown crust. The sizzle and smell are incredible. Once cooked through, I transfer the chicken to a cutting board to rest. It will finish cooking in its own juices.
To the same skillet, I add the broccoli florets. I toss them in the flavorful chicken drippings and let them cook for 2-3 minutes to get a bit of color. Then, I add a splash of the pasta water, cover the skillet with a lid, and let the broccoli steam for 3-4 minutes until it’s tender-crisp and bright green. This method, which I perfected after testing, gives the perfect texture. I remove the lid, add the minced garlic, and stir for just 30 seconds until fragrant.(See the next page below to continue…)