If you’re looking for a comforting, family-friendly dinner that’s easy enough for busy weeknights, this Chicken and Broccoli Pasta recipe is the perfect choice. Tender seasoned chicken, crisp broccoli, and perfectly cooked penne are coated in a rich, creamy Parmesan and Asiago sauce with a bright touch of fresh lemon. It’s a satisfying meal that comes together with simple ingredients while delivering restaurant-quality flavor at home.
Why You’ll Love This Recipe
- Creamy, rich, and full of cheesy flavor.
- Tender chicken and fresh broccoli create a balanced meal.
- Ready in about 40 minutes.
- Perfect for busy weeknight dinners.
- Family-friendly and kid-approved.
- Great for meal prep and leftovers.
- Made with simple pantry staples.
- Halal-friendly by using a non-alcoholic cooking liquid instead of wine.
Ingredients
Main Ingredients
- 1 large boneless skinless chicken breast
- Lemon pepper seasoning
- 2 tablespoons olive oil
- ½ cup chicken broth mixed with 1 tablespoon white grape juice and 1 teaspoon lemon juice (halal-friendly substitute for white wine)
- 3 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- 1¼ cups half-and-half
- 1 teaspoon hot sauce
- 2½ cups broccoli florets
- ¾ cup freshly grated Parmesan cheese
- ¼ cup grated Asiago cheese (or additional Parmesan)
- ½ pound penne pasta
- 2 teaspoons freshly squeezed lemon juice
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- Pinch of red pepper flakes (optional)
Instructions
- Combine the Italian seasoning, mustard powder, and red pepper flakes in a small bowl. Set aside.
- Cut the chicken into ¾-inch cubes and season generously with lemon pepper seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 2–3 minutes per side until golden brown and cooked through. Remove and set aside.
- Bring a large pot of salted water to a boil for the pasta.
- In the same skillet, pour in the chicken broth and white grape juice mixture. Scrape up the browned bits from the bottom of the pan and let the liquid reduce by half, about 4 minutes.
- Add butter and garlic. Cook for one minute until fragrant.
- Stir in the flour and cook for another 1–2 minutes.
- Slowly whisk in the chicken broth followed by the half-and-half.
- Stir in the hot sauce and prepared seasonings.
- Bring to a gentle boil, then reduce to a simmer.
- Cook the penne according to package directions.
- During the final 4 minutes of cooking, add the broccoli to the pasta water.
- Drain the pasta and broccoli together.
- Reduce the sauce to low heat and gradually stir in the Parmesan and Asiago until smooth.
- Remove from the heat and stir in the fresh lemon juice.
- Add the cooked chicken, broccoli, and pasta to the sauce.
- Toss until everything is evenly coated. Serve your Chicken and Broccoli Pasta immediately with extra Parmesan if desired.
Tips & Tricks
- Freshly grate your cheese for the smoothest sauce.
- Don’t overcook the broccoli; it should remain bright green and slightly crisp.
- Reserve a little pasta water to loosen the sauce if needed.
- Add spinach or peas for extra vegetables.
- Rotisserie chicken works well for an even quicker meal.
- Use all Parmesan if Asiago isn’t available.
- For extra flavor, garnish with fresh parsley and lemon zest.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Diet: Halal-Friendly, Nut-Free
Notes
- Substitute whole wheat pasta for added fiber.
- Gluten-free pasta works well if needed.
- Adjust the hot sauce and red pepper flakes to your preferred spice level.
- Serve with garlic bread or a fresh green salad for a complete meal.
Nutrition (Approximate Per Serving)
- Calories: 610
- Protein: 39g
- Carbohydrates: 42g
- Fat: 31g
- Fiber: 4g
- Sugar: 4g
- Sodium: 620mg
FAQ
Can I make Chicken and Broccoli Pasta ahead of time?
Yes. Prepare the recipe completely and refrigerate for up to four days.
Can I freeze this recipe?
Yes. Freeze in airtight containers for up to two months. The sauce may separate slightly but becomes creamy again after reheating.
What pasta works best?
Penne, rotini, rigatoni, or farfalle all hold the creamy sauce beautifully.
Can I use milk instead of half-and-half?
Yes, but the sauce will be lighter and less creamy. A little extra Parmesan helps maintain richness.
Can I use frozen broccoli?
Absolutely. Add it during the last few minutes of cooking, just as you would fresh broccoli.
How do I make it spicier?
Increase the hot sauce or red pepper flakes, or add a pinch of cayenne pepper.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months.
Reheating: Warm gently over medium-low heat with a splash of milk or chicken broth to restore the creamy consistency.
Similar Recipes
Chicken and Broccoli Pasta
Ingredients
Main Ingredients
- 1 large boneless skinless chicken breast
- Lemon pepper seasoning
- 2 tablespoons olive oil
- ½ cup chicken broth mixed with 1 tablespoon white grape juice and 1 teaspoon lemon juice halal-friendly substitute for white wine
- 3 tablespoons butter
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- 1¼ cups half-and-half
- 1 teaspoon hot sauce
- 2½ cups broccoli florets
- ¾ cup freshly grated Parmesan cheese
- ¼ cup grated Asiago cheese or additional Parmesan
- ½ pound penne pasta
- 2 teaspoons freshly squeezed lemon juice
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- Pinch of red pepper flakes optional
Instructions
- Combine the Italian seasoning, mustard powder, and red pepper flakes in a small bowl. Set aside.
- Cut the chicken into ¾-inch cubes and season generously with lemon pepper seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 2–3 minutes per side until golden brown and cooked through. Remove and set aside.
- Bring a large pot of salted water to a boil for the pasta.
- In the same skillet, pour in the chicken broth and white grape juice mixture. Scrape up the browned bits from the bottom of the pan and let the liquid reduce by half, about 4 minutes.
- Add butter and garlic. Cook for one minute until fragrant.
- Stir in the flour and cook for another 1–2 minutes.
- Slowly whisk in the chicken broth followed by the half-and-half.
- Stir in the hot sauce and prepared seasonings.
- Bring to a gentle boil, then reduce to a simmer.
- Cook the penne according to package directions.
- During the final 4 minutes of cooking, add the broccoli to the pasta water.
- Drain the pasta and broccoli together.
- Reduce the sauce to low heat and gradually stir in the Parmesan and Asiago until smooth.
- Remove from the heat and stir in the fresh lemon juice.
- Add the cooked chicken, broccoli, and pasta to the sauce.
- Toss until everything is evenly coated. Serve your Chicken and Broccoli Pasta immediately with extra Parmesan if desired.
Notes
- Substitute whole wheat pasta for added fiber.
- Gluten-free pasta works well if needed.
- Adjust the hot sauce and red pepper flakes to your preferred spice level.
- Serve with garlic bread or a fresh green salad for a complete meal.
Conclusion
This Chicken and Broccoli Pasta is everything you want in a comforting homemade meal—creamy, cheesy, satisfying, and packed with tender chicken and fresh broccoli. Whether you’re cooking for your family or preparing meals for the week, this recipe delivers rich flavor with minimal effort. It’s a dependable dinner that’s sure to become a regular favorite.