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đź“– Recipe
Pieces of juicy chicken, fresh broccoli, and tender noodles are all nestled together in a rich and creamy cheese sauce. I also add a bit of fresh lemon zest and juice for a light lemony flavor you’ll love! The result is an irresistible one-pot complete meal that can feed the family in less than 30 minutes. Bonus: The recipe is very adaptable to change up ingredients but will still take only about half an hour to make! And because everything cooks in just one pot, clean up also happens to be a breeze. Fast, tasty, and convenient? Yup - this pasta recipe with chicken and broccoli is definitely going to be a regular on your weeknight meal plan rotation!
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Broccoli: Fresh broccoli is best! Rinse, dry, and cut into florets that are equal in size as the chicken. Pasta: Any medium size noodles will do. I’m using conchiglie rigate, but feel free to use whatever shape you like. Other great options for cooking with thicker cheese sauces include penne, rigatoni, or medium-size macaroni noodles. Onion: White onion has nice sharp bite. Mince it finely so that it practically melts into the sauce. You don’t want large chunks of onion in the dish. 2. Add 1 lb chicken chunks, 1 finely chopped small onion and 4 garlic cloves minced and cook for 2 minutes 3. Now, add ½ teaspoon salt, ÂĽÂ teaspoon freshly ground pepper and cook for 3-4 minutes until chicken turns opaque.
¾ teaspoon dried thyme ¾ teaspoon dried oregano ½ teaspoon paprika ¼ teaspoon red pepper flakes 1 tablespoon lemon zest
mix and cook for 30 seconds.
6. Stir in the 3 cups (300 grams Conchiglie Rigate (shell pasta), reduce the heat to medium-low (simmer).
7. Cover with lid and cook for 9-10 minutes.
9. Put back the lid and let it cook for 3 minutes or until broccoli is just tender and pasta is cooked.
11. Sprinkle fresh chopped parsley and serve. Enjoy!
Vegetarian: Make this a meatless one pot dish recipe by leaving out the chicken. Consider swapping with pressed extra firm tofu cubes for additional protein.
Gluten Free: Simply use your favorite gluten-free pasta noodles.
This isn’t a traditional Italian pasta recipe, but it goes well with Mediterranean-inspired salads like a fresh tomato basil salad, tomato mozzarella salad, or Caesar salad with homemade garlic croutons. Or keep things super simple with a refreshing arugula (rocket) salad.
It’s never a bad idea to serve crusty warm bread with saucy noodle dishes. I love classic garlic bread or hunks of an Italian loaf. You can even bring together both salad and bread worlds with tomato bruschetta!
Freeze: It’s best to eat this meal fresh and hot. However, you can freeze leftovers for up to 2 months. Cool completely before placing in an airtight container and freezing. Note that the texture may differ and the cheese cream might split after thaw, but it’s still good to eat.
Reheat: Thaw frozen pasta in the fridge overnight. Reheat leftovers in the microwave in short bursts. Stir in a splash or two of milk to loosen up the sauce if needed.
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