Chicken With Broccoli And Pasta Recipe

Prepare and season chicken

Pat the chicken breasts dry with paper towels. Slice each breast horizontally if thick to make two cutlets (optional) so you have even thickness. Season both sides with salt, black pepper, garlic powder, and Italian seasoning.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and cook 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reads 165°F (74°C). Remove chicken to a plate, tent with foil, and let rest 5 minutes. Slice into bite-sized strips after resting.

Bring a large pot of salted water to a boil. Add the pasta and cook 1–2 minutes less than package directions for al dente (reserve about 1 cup pasta cooking water before draining). Drain pasta and set aside.

Alternatively, for a one-pan method, you can add 2 cups chicken broth to a large skillet, bring to a simmer, add the dry pasta, cover and cook per package instructions until al dente, adding liquid as needed; reserve 1/2 cup cooking liquid.

While pasta cooks, heat remaining 1 tablespoon olive oil and butter in the same large skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant. Add the broccoli florets and sauté 4–5 minutes until bright green and just tender (or steam 3–4 minutes separately). If broccoli needs more time, add 2–3 tablespoons reserved pasta water or a splash of broth and cover for 1–2 minutes.

Lower heat to medium-low. Push the vegetables to the edge of the pan. Add the tablespoon of flour in the center and cook 30–45 seconds, stirring, to form a light roux.

Gradually whisk in the 1 cup milk and 2 cups chicken broth (if using the one-pan pasta method, reduce added broth accordingly) until smooth. Bring to a gentle simmer, stirring, and cook 2–3 minutes to thicken slightly.

Stir in the grated Parmesan cheese, lemon juice, and red pepper flakes. Taste and adjust seasoning with extra salt and pepper if needed. If the sauce is too thick, thin with reserved pasta cooking water, 1 tablespoon at a time, until it reaches a creamy coating consistency.

Add the drained pasta and sliced chicken to the skillet. Toss gently to combine and heat through 1–2 minutes so the pasta is coated with sauce and chicken is warmed.

Transfer to serving plates or a large serving bowl. Sprinkle chopped parsley over the top and an additional tablespoon of Parmesan if desired. Serve immediately.