Skillet Creamy Lemon Chicken Pasta with Broccoli
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Skillet Creamy Lemon Chicken Pasta with Broccoli
Description
Skillet Creamy Lemon Chicken Pasta with Broccoli features bite-sized chicken pieces sautéed and cooked alongside penne pasta in a flavorful mix of chicken broth, water, garlic, basil, and fresh lemon juice. The pasta simmers until tender, absorbing the zesty, savory broth enhanced with garlic and herbs. Tender broccoli florets are added toward the end, briefly steamed in the skillet to retain some crispness and fresh green color. A cornstarch-thickened sauce with milk and Parmesan cheese finishes the dish, providing creaminess and depth.
The lemon zest and juice impart bright, fresh notes that contrast the richness from cheese and milk, giving the pasta a lively flavor profile. The method keeps everything to one pan, blending flavors as the pasta and chicken cook together. Broccoli contributes texture and a vegetable component, balancing the protein and carbohydrates on the plate.
This dish can be served as a standalone entrée and works well with a side salad or crusty bread. If the sauce is too thin, additional cornstarch can be added, or letting the pasta rest off heat can thicken the sauce as it cools. Adjust liquid amounts depending on pasta brand and cooking time for best results.
Using freshly squeezed lemon juice and zest enhances the flavor intensity, and the recipe advises monitoring liquid absorption during cooking to avoid dryness or undercooked pasta.
Ingredients
- 1 ½ pounds chicken breast cubed
- salt
- black pepper
- 1 tablespoon neutral cooking oil generic cooking oil
- 4 cloves garlic finely minced or pressed
- ½ teaspoon basil dried
- 2 ½ cups water
- 2 cups chicken broth low-sodium
- lemon about 1 tablespoons, zest of two
- ⅓ cup lemon juice from about 2 lemons, use the same ones you just zested, freshly squeezed
- 12 ounces penne pasta
- 2-3 cups broccoli florets chopped, fresh
- ¾ cup milk
- 1 tablespoon cornstarch
- ½ cup Parmesan Cheese freshly grated
Instructions
- Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible.
- Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don't but you'll want to keep an especially close eye on the garlic). Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine.
- Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok.
- Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.
- Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes.
- Season with additional salt and pepper (this is really important - don't skip this step!) and serve.
Notes
- Different penne brands may need adjusted liquid or cooking times; add extra broth or water if pasta is not tender when liquid is mostly absorbed.
- For more pronounced lemon flavor, add an extra tablespoon of fresh lemon juice before serving.
- If you lack a large skillet, the recipe can be made in a large pot instead.
- To thicken the sauce further, increase cornstarch slightly or let the pasta rest off heat for 5-10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 38g | 76% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 321mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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