Creamy One-Pot Chicken & Broccoli Pasta
Creamy One-Pot Chicken & Broccoli Pasta
Creamy one-pot chicken and broccoli pasta made with tender chicken, penne, broccoli, and a rich Parmesan cheese sauce.
★★★★★
Rate this recipe
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 cups broccoli florets
- 8 ounces penne pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Large deep skillet or Dutch oven
- * Cutting board
- * Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Heat olive oil in a large deep skillet or Dutch oven over medium heat.
- Season the chicken with salt, pepper, and Italian seasoning. Cook until lightly browned.
- Add the garlic and cook for about 30 seconds.
- Add the broccoli, chicken broth, and uncooked penne. Stir well.
- Bring to a boil, then reduce heat, cover, and simmer for 12–14 minutes, stirring occasionally, until the pasta is tender.
- Stir in the heavy cream, mozzarella, and Parmesan.
- Continue cooking for 2–3 minutes until the sauce is creamy and the cheese is melted.
- Serve hot.
Cut the chicken into evenly sized pieces so it cooks at the same rate.
Stir the pasta occasionally while it simmers so it does not stick to the bottom.
If the sauce gets too thick, add a splash of chicken broth or milk.
Fresh or frozen broccoli will work. If using frozen broccoli, add it a little later so it does not get too soft.
For extra flavor, add a pinch of red pepper flakes or a little extra Parmesan before serving.
Leftovers can be stored in the refrigerator for up to 3 days.
Did you make this recipe?
Tag @vantagemom1 on Instagram — we love seeing your bowls. And leave a rating below to help other cooks!
Leave a review