Linguini With Broccoli & Chicken In Garlic & Olive Oil Sauce Recipe

Boil pasta

Bring a large pot (about 6-8 quarts) of water to a rolling boil. Add 1 tablespoon Kosher salt. Add 12 oz linguini and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a small drizzle of olive oil to prevent sticking.

Prepare and cook chicken

While the pasta cooks, pat 1 lb chicken breasts dry and slice into 1/2-inch strips or bite-sized pieces. Season the chicken with 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large wide skillet over medium-high heat. When shimmering, add the chicken in a single layer (work in batches if necessary). Cook without moving for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until cooked through and no longer pink (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil.

Blanch broccoli

In the same pot you used for pasta (or a separate pot of boiling salted water), blanch 3 cups broccoli florets for 1½–2 minutes until bright green and slightly tender. Immediately transfer broccoli to an ice bath or run under cold water to stop cooking, then drain thoroughly.

In the skillet used for the chicken, lower heat to medium and add 6 tablespoons extra-virgin olive oil. Add the 6 thinly sliced garlic cloves and 1 teaspoon crushed red pepper flakes. Sauté gently, stirring frequently, for 1–2 minutes until garlic is fragrant and just starting to turn light golden (do not let it burn).

Add 1 cup low-sodium chicken broth (or reserved pasta water) to the skillet to deglaze, scraping up any browned bits from the bottom. Stir in 1 teaspoon lemon zest and 2 tablespoons fresh lemon juice. Let the liquid come to a gentle simmer for 1–2 minutes to meld flavors and reduce slightly.

Return the cooked chicken to the skillet along with the blanched broccoli. Toss to coat and warm through for 1–2 minutes. If the sauce seems too thin, add up to 1/2 cup reserved pasta water a little at a time until you reach a glossy, lightly saucy consistency that will coat the linguini.

Add the drained linguini directly to the skillet. Over medium heat, toss and gently toss with tongs for 1–2 minutes so the pasta absorbs the sauce. Add 2 tablespoons chopped fresh parsley and 1/2 cup grated Parmesan cheese, tossing until evenly distributed. Taste and adjust seasoning with the remaining 1 teaspoon Kosher salt and the 1/4 teaspoon black pepper as needed.

Plate the linguini with chicken and broccoli. Finish each serving with an extra sprinkle of grated Parmesan and a few chopped parsley leaves. If desired, drizzle a teaspoon of extra-virgin olive oil and a pinch of crushed red pepper on top. Serve immediately.