Chicken Broccoli Ziti
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
514 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Broccoli Ziti
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This creamy Chicken Broccoli Ziti cooks in one pan for easy clean up. Ready in 30 minutes! This healthy pasta recipe is lighter but doesn't skimp on flavor.
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Ingredients
- 3 tablespoons butter divided
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into ½-inch strips
- ½ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper divided
- 1 small yellow onion chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional; or reduce to 1/8 teaspoon if sensitive to spice
- 1 14-ounce can low-sodium chicken broth
- 1 ½ cups nonfat milk plus additional as needed
- 6 ounces dry whole wheat ziti pasta or similar pasta such as penne, rigatoni, or fusilli (about 2 1/4 cups)
- 1 medium head broccoli cut into florets (about 3 cups)
- 1 14 ounce can artichoke hearts in water drained, cut into quarters, and patted dry
- 2 tablespoons freshly squeezed lemon juice for even more lemon flavor, add the zest also
- ¼ cup grated Parmesan cheese plus additional for serving
- 2 tablespoons chopped fresh parsley plus additional for serving
Instructions
- Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
- Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
- Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.
Notes
- TO STORE: Store leftover ziti in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently reheat the ziti in a Dutch oven over medium-low heat, adding additional broth as needed. You can also rewarm the pasta in the microwave until hot.
- TO FREEZE: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
514kcal
(26%)
Carbohydrates
31g
(10%)
Protein
37g
(74%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Cholesterol
102mg
(34%)
Sodium
1067mg
(44%)
Potassium
946mg
(27%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
2178IU
(44%)
Vitamin C
91mg
(101%)
Calcium
281mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 514kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 37g | 74% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 102mg | 34% |
| Sodium | 1067mg | 44% |
| Potassium | 946mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 2178IU | 44% |
| Vitamin C | 91mg | 101% |
| Calcium | 281mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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