Skillet Chicken Pasta with Broccoli and Sun-Dried Tomatoes
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
648 kcal
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Course
Main Course
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Cuisine
American
Skillet Chicken Pasta with Broccoli and Sun-Dried Tomatoes
Description
This recipe starts with cubed boneless, skinless chicken breasts seasoned and sautéed until cooked. Onion and garlic are softened with oregano and red pepper flakes for aromatic depth. Ziti or penne pasta cooks in a mixture of water and chicken broth until almost all liquid is absorbed and the pasta is tender. Broccoli florets and chopped sun-dried tomatoes are stirred in, allowing the vegetables to steam lightly in the skillet.
A creamy sauce is created by mixing heavy cream thickened with cornstarch, then combined with Parmesan cheese and lemon juice for brightness and subtle tang. The sauce coats the pasta and chicken, providing a rich, smooth texture balancing the chewy sun-dried tomatoes and crisp broccoli.
Serving this dish hot showcases the tender chicken cubes and the vegetable medley integrated with pasta. The lemon juice adds freshness to the creamy, herb-seasoned base.
Ingredients
- 2-3 chicken breast cut into 1-inch squares, boneless skinless
- 2 tablespoons olive oil
- 1 medium onion minced
- 4 medium garlic minced, cloves
- ½ teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- 12 ounces ziti pasta or penne pasta
- 3 cups water
- 2 ½ cups chicken broth low-sodium
- 4-5 cups broccoli florets
- ½ cup sun-dried tomatoes rinsed, drained and chopped coarse, oil-packed
- ¾ cup heavy cream
- 1 teaspoon cornstarch
- ¾ cup Parmesan Cheese freshly grated
- 1 ½ tablespoons lemon juice fresh
Instructions
- Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat until it is rippling and very hot. Add the chicken pieces to the skillet and cook for 3-4 minutes until the chicken is cooked through. Transfer the chicken to a clean plate and set aside.
- Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Cook over medium heat, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
- Add the pasta, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.
- Add the broccoli and sun-dried tomatoes. Stir lightly to incorporate them into the pasta mixture. Cover the skillet, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes. While the broccoli is cooking, whisk the cream and cornstarch together.
- Uncover the skillet and stir in the cream, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 648kcal | 32% |
| Carbohydrates | 55g | 18% |
| Protein | 49g | 98% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 146mg | 49% |
| Sodium | 473mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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