Description
A fast, nutritious, and satisfying chicken and broccoli pasta dish perfect for busy weeknights. Simple ingredients, minimal cleanup, and delicious results.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 head broccoli, cut into florets (about 4 cups)
- 1 (15-ounce) can cannellini beans, rinsed and drained (optional)
- 12 ounces whole wheat pasta
- 4 cups low-sodium chicken broth
- 1/2 cup milk (any kind)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon cornstarch or all-purpose flour
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- 1. Cook pasta according to package directions. Drain, reserving 1 cup pasta water.
- 2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Cook chicken until browned and cooked through. Remove chicken.
- 3. Add onion to the skillet and cook until softened. Add garlic and cook for 1 minute.
- 4. Add broccoli and chicken broth. Simmer, covered, for 5-7 minutes until broccoli is tender-crisp.
- 5. Whisk milk, cornstarch, salt, and pepper in a small bowl.
- 6. Pour milk mixture into skillet. Stir and simmer until sauce thickens.
- 7. Return chicken to skillet. Add beans (if using).
- 8. Add cooked pasta. Toss with sauce. Add reserved pasta water if needed to thin the sauce.
- 9. Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water or broth, or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (varies with optional ingredients)
- Sugar: Approx. 5-8g
- Sodium: Approx. 500-800mg (using low-sodium broth)
- Fat: Approx. 15-25g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 5-10g
- Protein: Approx. 30-40g