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One Pot Chicken and Broccoli Pasta

One Pot Chicken and Broccoli Pasta

The ultimate comfort food, One Pot Chicken and Broccoli Pasta brings together tender chicken, vibrant broccoli, and creamy pasta in a single dish. It's an easy weeknight dinner that satisfies cravings and warms the soul. Give it a try tonight!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts cut into bite-size strips/pieces
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1.5 cups chicken broth
  • 2 cups half-and-half
  • 3 cups uncooked fusilli pasta
  • 2 cups broccoli florets cut small
  • to taste Salt
  • to taste Pepper
  • to taste Freshly grated parmesan cheese for serving, optional

Equipment

  • Grater
  • Large Pot
  • Wooden Spoon
  • Saucepan
  • Skillet
  • Oven

Method
 

  1. Add the chicken to a Dutch oven or soup pot along with the olive oil. Give it a good stir and sauté over medium-high heat for 3-4 minutes.
  2. Add the garlic, Italian seasoning, red pepper flakes, chicken broth, half-and-half, and pasta to the pot. Increase the heat to high and bring to a gentle boil, then reduce heat to medium (or medium-low if it is still bubbling a lot). Let it simmer for 8 minutes, giving it the occasional stir so the pasta doesn't stick to the bottom of the pot.
  3. Add the broccoli to the pot. Reduce the heat to medium-low, cover the pot, and cook for 4-5 minutes.
  4. Season the pasta generously with salt & pepper. If the broccoli is still too crisp, cook it for another couple of minutes. Serve immediately with freshly grated parmesan.

Notes

  • This is a basic, kid-friendly recipe.
  • If you want to jazz it up a bit, there’s some tips in the blog post.
  • Stoves and pots can vary, so if you notice the pasta is not yet cooked and there doesn’t seem to be enough liquid, add more liquid as needed.
  • Some pastas absorb more liquid than others, so sticking to the recommended type is best.
  • The broccoli is tender-crisp in this recipe, so be careful not to cut the florets too large.
  • Using half-and-half makes the sauce lighter than using heavy cream.