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Chicken and Broccoli Pasta

This Chicken and Broccoli Pasta has every flavor element incorporated into this delicious cream sauce, including butter, white wine, garlic, lemon, Asiago and Parmesan cheese, and the best seasonings and flavor enhancers. It’s a complete meal that your family will love.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 647 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 large boneless skinless chicken breast
  • lemon pepper seasoning
  • 2 tablespoons olive oil
  • ½ cup dry white wine see notes
  • 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 can also use all parmesan.
  • ½ lb. penne
  • 2 teaspoons freshly squeezed lemon juice
Seasonings
  • 1 teaspoon Italian seasonings
  • ½ teaspoon mustard powder
  • 1 pinch red pepper flakes optional

Instructions

    Cup of Yum
  1. 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!
  2. 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.
  3. Bring a large pot of salted pasta water to a boil while you begin to prepare the sauce as outlined below.
  4. 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.
  5. Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously.
  6. 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.
  7. 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.
  8. Reduce heat of sauce to low and slowly stir in the grated cheese.
  9. 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

  • Pro Tips:
  • Nutritional information is per serving, this recipe makes 4 servings.
  • Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan and Asiago cheese.
  • Make sure the base of the sauce isn't too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
  • White Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon. Chicken Broth may be used if you don't cook with wine.
  • The hot sauce is a subtle flavor enhancer and doesn't make this spicy. I use Frank's Hot Sauce. The mustard powder is also a flavor enhancer that can't be tasted outright.
  • Frozen broccoli may be used instead of fresh, it's already blanched so you may want to give it 3 minutes of cooking time instead of 4.
  • 📘 Find this recipe on page 177 of my 2nd cookbook, Let's Eat!

Nutrition Information

Calories 647kcal (32%) Carbohydrates 57g (19%) Protein 27g (54%) Fat 33g (51%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 87mg (29%) Sodium 780mg (33%) Potassium 603mg (17%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1118IU (22%) Vitamin C 54mg (60%) Calcium 400mg (40%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 647

% 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.