One Pot Chicken and Broccoli Pasta
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
510 kcal
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Course
Main Course
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Cuisine
American
One Pot Chicken and Broccoli Pasta
Description
The recipe starts by sautéing chicken in olive oil until lightly cooked, then adding minced garlic, Italian seasoning, and red pepper flakes for aroma and flavor. Chicken broth, half-and-half, and uncooked fusilli pasta are added and brought to a gentle boil, then simmered to cook the pasta through while blending the flavors into a creamy sauce.
Broccoli florets are added later in the cooking process to keep their texture tender-crisp rather than overly soft. The dish is seasoned with salt and black pepper throughout, and finishing with freshly grated Parmesan cheese enhances the savory profile and adds a mild salty note.
This pasta is suitable as a family-friendly meal providing protein, vegetables, and starch all cooked together for convenience. The half-and-half creates a lighter sauce compared to heavy cream but can be substituted if a richer sauce is preferred. Attention to pasta doneness and liquid level is important, as some pasta may absorb more liquid, requiring occasional adjustment during cooking.
The broccoli should be cut into appropriately small florets to achieve a balance of tenderness and slight bite. The dish is best served immediately to enjoy the creamy texture and fresh flavor of the ingredients.
Ingredients
- 2 chicken breast cut into bite-size strips/pieces
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional, crushed
- 1.5 cups chicken broth
- 2 cups half-and-half
- 3 cups fusilli pasta uncooked
- 2 cups broccoli cut small, florets
- salt to taste
- black pepper to taste
- Parmesan Cheese for serving, optional, to taste, freshly grated
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
- If the pasta isn't fully cooked and liquid is low, add extra broth or half-and-half in small amounts to finish cooking.
- Cut broccoli florets smaller for tenderness, or cook longer if a softer texture is preferred.
- Use the recommended fusilli pasta or adjust cooking liquids and time as needed for other pasta types.
- Half-and-half yields a lighter sauce but can be replaced with heavy cream for a richer consistency.
- Crushed red pepper flakes can be added to increase spiciness if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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