One Pot Chicken and Broccoli Pasta

Name: One Pot Chicken and Broccoli Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 chicken breasts; 1 tablespoon olive oil; 3 cloves garlic; 1/4 teaspoon Italian seasoning; 1/4 teaspoon crushed red pepper flakes; 1.5 cups chicken broth; 2 cups half-and-half; 3 cups uncooked fusilli pasta; 2 cups broccoli florets; salt & pepper; freshly grated Parmesan cheese

User Reviews

4.7

111 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
510 kcal
Course
Main Course
Cuisine
American

One Pot Chicken and Broccoli Pasta

Nina Acevedo

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This one pot chicken and broccoli pasta recipe is a quick pantry meal, and you will love the creamy garlic sauce! It's ready in 30 minutes for a lighter comfort food meal.

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Ingredients

Servings

2 chicken breasts cut into bite-size strips/pieces
1 tablespoon olive oil
3 cloves garlic minced
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes optional
1.5 cups chicken broth
2 cups half-and-half
3 cups uncooked fusilli pasta
2 cups broccoli florets cut small
salt & pepper to taste
freshly grated Parmesan cheese for serving, optional, to taste

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Instructions

Add the chicken to a Dutch oven or soup pot along with the olive oil. Give it a good stir and sauté over medium-high heat for 3-4 minutes.
Add the garlic, Italian seasoning, red pepper flakes, chicken broth, half-and-half, and pasta to the pot. Increase the heat to high and bring to a gentle boil, then 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 pot.
Add the broccoli to the pot. Reduce the heat to medium-low, cover the pot, and cook for 4-5 minutes.
Season the pasta generously with salt & pepper. If the broccoli is still too crisp, cook it for another couple of minutes. Serve immediately with freshly grated parmesan.

Notes

This is a basic, kid-friendly recipe. If you want to jazz it up a bit, there's some tips in the blog post, and be sure to add the crushed red pepper flakes.
This recipe is accurate as tested on my stove. However, stoves and pots 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 or you may need to make some adjustments to liquid and/or cooking time.
The broccoli is tender-crisp in this recipe. Be sure not to cut the florets too large unless you prefer it to be crisper.
Using half-and-half makes the sauce a bit lighter than using heavy cream, but you could sub it for heavy cream if you like.

Nutrition Information

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Calories 510kcal (26%) Carbohydrates 43g (14%) Protein 36g (72%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 116mg (39%) Sodium 552mg (23%) Potassium 851mg (24%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 787IU (16%) Vitamin C 44mg (49%) Calcium 176mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 510 kcal

% Daily Value*

Calories	510kcal	26%
Carbohydrates	43g	14%
Protein	36g	72%
Fat	21g	32%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.01g	1%
Cholesterol	116mg	39%
Sodium	552mg	23%
Potassium	851mg	18%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	787IU	16%
Vitamin C	44mg	49%
Calcium	176mg	18%
Iron	2mg	11%