CHICKEN BROCCOLI PASTA RECIPE

Not Your Nonna’s Recipe – But She Would Approve!

While Chicken Broccoli Pasta is not a traditional recipe from Italy’s vast regional culinary heritage, it has become a beloved Italian-American favorite.

The dish blends tender chicken, fresh broccoli, and al dente pasta in a luscious cream sauce, enriched with cheese and herbs.

The result is a satisfying, well-balanced dish that works perfectly for family dinners or meal prep during the week.

🧡 Why Nonna Loves This Recipe (Even If She Didn’t Make It Herself)

• Simple & Quick: Done in under 45 minutes.

• Wholesome: Protein-rich chicken and fiber-packed broccoli.

• Crowd-Pleaser: Creamy, cheesy, and comforting for all ages.

📋 Recipe Overview

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

• Servings: 4

🧂 Ingredients

Pasta & Vegetables

• 12 oz (340 g) penne rigate

• 2 cups (about 9 oz / 250 g) broccoli florets, cleaned

• Zest of 1 lemon

• Chopped fresh parsley to taste

Chicken & Sauce

• 9 oz (250 g) chicken breast, sliced into strips

• 2 tbsp extra-virgin olive oil

• 2 tbsp butter

• 1 garlic clove, minced

• 1/2 tsp dried thyme

• 1/4 tsp hot paprika

• 1 fresh chili pepper, sliced (optional)

• Salt and pepper to taste

• 2 tbsp all-purpose flour

• 1 oz (2 tbsp) white wine

• 1 1/4 cups (300 ml) chicken broth RECIPE BELOW

• 2/3 cup (150 ml) fresh liquid cream

• 1/2 cup (50 g) grated Parmigiano cheese

👩‍🍳 Method

1. Prepare Chicken: Heat oil and butter in a large pan. Sauté garlic and chili until fragrant. Add chicken strips, thyme, paprika, salt, and pepper. Cook on high heat for 2–3 minutes.

2. Thicken Sauce: Stir in flour, cook for 1 minute. Deglaze with white wine. Once evaporated, pour in the chicken broth. Let simmer for 3–4 minutes.

3. Add Cream: Lower the heat and add the cream. Simmer on low for another 5 minutes.

4. Cook Pasta and Broccoli: In a large pot, boil salted water. Blanch broccoli for 2 minutes. Add pasta and cook until al dente. Drain.

5. Combine: Add drained pasta and broccoli directly to the pan with the chicken sauce. Toss to combine.

6. Finish: Add lemon zest, Parmesan, parsley, and stir gently to coat. Adjust seasoning if needed.

7. Serve: Top with extra Parmesan, black pepper, and a drizzle of olive oil.

💡 Tips & Tricks

• Cream Cheese Option: Stir in 2 tbsp of cream cheese for an even richer texture.

• Make It Crunchy: Top with toasted almonds or chopped walnuts before serving.

• Mild Version: Skip the chili for a kid-friendly version.

🧾 Nutrition Facts (per serving, approx.)

CHICKEN BROCCOLI PASTA

The dish blends tender chicken, fresh broccoli, and al dente pasta in a luscious cream sauce, enriched with cheese and herbs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients

Pasta & Vegetables

• 12 oz (340 g) penne rigate
• 2 cups (about 9 oz / 250 g) broccoli florets, cleaned
• Zest of 1 lemon
• Chopped fresh parsley to taste

Chicken & Sauce

• 9 oz (250 g) chicken breast, sliced into strips
• 2 tbsp extra-virgin olive oil
• 2 tbsp butter
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1/4 tsp hot paprika
• 1 fresh chili pepper, sliced (optional)
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 1 oz (2 tbsp) white wine
• 1 1/4 cups (300 ml) chicken broth
• 2/3 cup (150 ml) fresh liquid cream
• 1/2 cup (50 g) grated Parmesan cheese

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👩‍🍳 Method

1. Prepare Chicken: Heat oil and butter in a large pan. Sauté garlic and chili until fragrant. Add chicken strips, thyme, paprika, salt, and pepper. Cook on high heat for 2–3 minutes.
2. Thicken Sauce: Stir in flour, cook for 1 minute. Deglaze with white wine. Once evaporated, pour in the chicken broth. Let simmer for 3–4 minutes.
3. Add Cream: Lower the heat and add the cream. Simmer on low for another 5 minutes.
4. Cook Pasta and Broccoli: In a large pot, boil salted water. Blanch broccoli for 2 minutes. Add pasta and cook until al dente. Drain.
5. Combine: Add drained pasta and broccoli directly to the pan with the chicken sauce. Toss to combine.
6. Finish: Add lemon zest, Parmesan, parsley, and stir gently to coat. Adjust seasoning if needed.
7. Serve: Top with extra Parmesan, black pepper, and a drizzle of olive oil.

 

 

Homemade Chicken Broth (Brodo di Pollo)

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🥄 Why This Broth Belongs in Every Kitchen

Chicken broth is a time-honored kitchen essential that brings depth and richness to a wide range of dishes. Simmered slowly with aromatic vegetables and herbs, it’s nourishing, fragrant, and deeply flavorful. In Italian cuisine, brodo is not just an ingredient—it’s a tradition.

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📋 Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: Approx. 8 cups (2 liters)

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🧂 Ingredients

• 1 whole chicken (about 2.5–3 lb / 1.2–1.5 kg) or 2 lb (900 g) chicken parts with bones (e.g. thighs, wings, back)
• 2 carrots, peeled and chopped
• 2 celery stalks, with leaves, chopped
• 1 onion, peeled and halved
• 2 garlic cloves, smashed
• 1 bay leaf
• 5–6 whole black peppercorns
• A few sprigs of fresh parsley
• A few sprigs of fresh thyme (optional)
• Salt to taste (start with 1–2 tsp)
• 10 cups (2.5 liters) cold water

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👩‍🍳 Method

1. Prepare Chicken
   Rinse the chicken or chicken parts under cold water and pat dry. Remove excess skin or fat if desired.
2. Combine Ingredients
   Place the chicken in a large stockpot. Add all vegetables, herbs, peppercorns, and salt.
3. Add Water & Bring to Boil
   Pour in cold water to cover all ingredients. Slowly bring to a boil over medium heat.
4. Skim Foam
   As it begins to boil, skim off any foam or scum that rises to the top with a ladle or spoon. This ensures a clear broth.
5. Simmer Gently
   Lower the heat and simmer, uncovered, for about 2 hours. Do not boil rapidly—gentle simmering brings out the best flavor.
6. Strain & Cool
   Remove chicken and vegetables. Strain the broth through a fine mesh sieve or cheesecloth into a large bowl. Taste and adjust salt.
7. Storage
   Let it cool to room temperature. Refrigerate up to 4–5 days or freeze in portions for up to 3 months.

Keyword broccoli, chicken, chicken broccoli pasta,

CHICKEN BROTH RECIPE

Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 15 minutes

• Servings: Approx. 8 cups (2 liters)

🧂 Ingredients

• 1 whole chicken (about 2.5–3 lb / 1.2–1.5 kg) or 2 lb (900 g) chicken parts with bones (e.g. thighs, wings, back)

• 2 carrots, peeled and chopped

• 2 celery stalks, with leaves, chopped

• 1 onion, peeled and halved

• 2 garlic cloves, smashed

• 1 bay leaf

• 5–6 whole black peppercorns

• A few sprigs of fresh parsley

• A few sprigs of fresh thyme (optional)

• Salt to taste (start with 1–2 tsp)

• 10 cups (2.5 liters) cold water

👩‍🍳 Method

1. Prepare Chicken
   Rinse the chicken or chicken parts under cold water and pat dry. Remove excess skin or fat if desired.

2. Combine Ingredients
   Place the chicken in a large stockpot. Add all vegetables, herbs, peppercorns, and salt.

3. Add Water & Bring to Boil
   Pour in cold water to cover all ingredients. Slowly bring to a boil over medium heat.

4. Skim Foam
   As it begins to boil, skim off any foam or scum that rises to the top with a ladle or spoon. This ensures a clear broth.

5. Simmer Gently
   Lower the heat and simmer, uncovered, for about 2 hours. Do not boil rapidly—gentle simmering brings out the best flavor.

6. Strain & Cool
   Remove chicken and vegetables. Strain the broth through a fine mesh sieve or cheesecloth into a large bowl. Taste and adjust salt.

7. Storage
   Let it cool to room temperature. Refrigerate up to 4–5 days or freeze in portions for up to 3 months.

💡 Tips & Tricks

• Clearer Broth: Simmer gently and avoid stirring too often. Skim regularly.

• Richer Flavor: Use both white and dark meat, and include some skin and bones.

• Roasted Option: For deeper flavor, roast the chicken parts and vegetables before simmering.