Chicken and Broccoli Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
647 kcal
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Course
Main Course
Chicken and Broccoli Pasta
Description
The Chicken and Broccoli Pasta features boneless, skinless chicken breast pieces browned in olive oil and seasoned with lemon pepper, then set aside. The sauce starts by reducing dry white wine in the pan, then cooking garlic in butter before incorporating flour to create a roux. Chicken broth and half and half are slowly added with seasonings including Italian herbs, mustard powder, and a pinch of red pepper flakes. Hot sauce and fresh lemon juice brighten the flavor before tossing in cooked penne pasta, steamed broccoli florets, and a mix of Parmesan and Asiago cheeses. The sauce thickens into a smooth, creamy coating surrounding the pasta and vegetables. The texture balances tender chicken, crisp broccoli, and al dente pasta in a flavorful, cheesy sauce that’s neither overly spicy nor heavy. The lemon and hot sauce provide subtle brightness, making this pasta filling without being cloying.
This pasta works well as a main dish for lunch or dinner. It pairs easily with a simple green salad or crusty bread to soak up extra sauce. The broccoli adds color and nutrients, making it a more complete plate. Leftovers can be reheated gently to preserve the creamy texture. Use freshly grated hard cheeses rather than pre-grated for the best melting quality.
Choosing a dry white wine like Sauvignon Blanc or Chardonnay enhances the sauce’s acidity and depth. If avoiding alcohol, chicken broth may replace the wine. Frozen broccoli can be used but may require slightly less cooking time. The hot sauce here acts as a subtle flavor enhancer without adding real heat. Adding cheese when the sauce base is not too hot prevents curdling to maintain smoothness. Preparing all ingredients ahead helps the cooking go smoothly.
Ingredients
- 1 chicken breast large, boneless skinless
- lemon pepper seasoning
- 2 tablespoons olive oil
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 3 cloves garlic
- 2 tablespoons flour
- 3/4 cup chicken broth
- 1 ¼ cups half and half
- 1 teaspoon hot sauce
- 2 ½ cups broccoli florets
- ¾ cup parmesan
- ¼ cup Asiago cheese can also use all parmesan
- ½ lb. penne pasta
- 2 teaspoons lemon juice freshly squeezed
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes optional
Instructions
- Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!
- Cut the chicken into ¾-inch pieces and season it in Lemon Pepper Seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.
- Bring a large pot of salted pasta water to a boil while you begin to prepare the sauce as outlined below.
- Add the white wine to the same pot that you used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it reduce by half, about 4 minutes.
- Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously.
- Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the hot sauce and seasonings. Bring to a boil, reduce to a simmer and cover it partially.
- Boil the pasta to al dente according to package instructions. Add the broccoli to the boiling pasta water during the last 4 minutes, then drain.
- Reduce heat of sauce to low and slowly stir in the grated cheese.
- Remove from heat and stir in the lemon juice. Add the pasta, broccoli, and the chicken and stir to combine. Taste and season with salt if desired. Serve!
Notes
- Use freshly grated Parmesan and Asiago cheese to improve melting and flavor.
- Allow the sauce base to cool slightly before adding cheese to avoid a grainy texture.
- Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio complement the lemon flavor well.
- Hot sauce here adds subtle flavor, not spiciness; adjust or omit as preferred.
- Frozen broccoli can substitute fresh but may need less cooking time (about 3 minutes).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 57g | 19% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 780mg | 33% |
| Potassium | 603mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1118IU | 22% |
| Vitamin C | 54mg | 60% |
| Calcium | 400mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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