One Pot Chicken and Broccoli Pasta

Steam rises from a creamy, garlic-infused pot of One Pot Chicken and Broccoli Pasta, where tender chicken chunks nestle between al dente pasta spirals and vibrant green broccoli florets. This comforting one-dish wonder transforms basic ingredients into a restaurant-worthy meal with minimal effort and maximum flavor. The beauty of this One Pot Chicken and Broccoli Pasta lies in its simplicity—everything cooks together, allowing the ingredients to share their flavors while saving you from a sink full of dishes. You’ll learn how to create this family-friendly meal with perfect texture and taste in just 30 minutes.

Why You’ll Love This Recipe

This One Pot Chicken and Broccoli Pasta recipe isn’t just another quick dinner—it’s a game-changer for busy weeknights when you crave something satisfying without the fuss. The contrast between the tender, juicy chicken pieces and the slightly crisp broccoli creates a textural masterpiece that keeps every bite interesting. The pasta absorbs the savory chicken broth as it cooks, resulting in noodles bursting with flavor rather than bland strands that merely carry the sauce.

What truly sets this chicken broccoli pasta dish apart is the creamy, garlicky sauce that forms naturally as the ingredients simmer together. There’s no need for a separate sauce pan or complicated roux—the starch from the pasta creates a naturally silky finish that coats every component perfectly.

Clean-up is a breeze with just one pot to wash, making this recipe perfect for those evenings when you want something homemade but don’t have the energy for an elaborate cooking session. Plus, it’s endlessly customizable to please even the pickiest eaters at your table.

Ingredients

For this delicious One Pot Chicken and Broccoli Pasta, you’ll need:

• 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 ounces (225g) pasta (penne, rotini, or fusilli work best)
• 4 cups (280g) fresh broccoli florets, cut into bite-sized pieces
• 3 tablespoons olive oil, divided
• 3-4 cloves garlic, minced (about 1 tablespoon)
• 1 medium onion, finely diced (about 1 cup)
• 3 cups (720ml) low-sodium chicken broth
• 1 cup (240ml) milk (whole milk creates the creamiest result)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup (50g) grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste

The chicken is the protein star here—boneless thighs can be substituted for a more tender, flavorful option. For the broccoli, fresh produces the best texture, but frozen works in a pinch (just add it later in the cooking process). The Parmesan adds a nutty, salty finish that brings everything together, so using freshly grated rather than pre-packaged will make a noticeable difference in your pasta with chicken and broccoli.

Pro Tips

Master your One Pot Chicken and Broccoli Pasta with these game-changing techniques:

First, properly browning the chicken is essential—don’t rush this step! Work in batches if necessary to avoid overcrowding the pot, which causes the chicken to steam instead of sear. This initial browning creates a foundation of flavor through the Maillard reaction that elevates the entire dish.

Second, timing the addition of ingredients is crucial for perfect texture. Add the broccoli during the last 5 minutes of pasta cooking time. This prevents the broccoli from becoming mushy while ensuring it’s tender enough to enjoy. If using frozen broccoli, add it even later—about 3 minutes before the pasta finishes.

Finally, master the perfect consistency by remembering that the sauce will continue to thicken as it stands. If your one pot pasta looks slightly too liquid when you remove it from heat, that’s actually perfect—by the time you serve it, the consistency will be ideal. If it becomes too thick after sitting, simply stir in a splash of warm broth or milk to loosen it back to creamy perfection.

Instructions

Follow these steps to create your One Pot Chicken and Broccoli Pasta:

1. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken cubes with salt and pepper, then add to the hot oil. Cook for 4-5 minutes until golden brown on all sides but not necessarily cooked through. Transfer chicken to a plate and set aside.

   
   

2. Add the remaining tablespoon of olive oil to the same pot. Add diced onions and cook for 2-3 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic as it will turn bitter.

   
   

3. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These flavor-packed bits dissolve into the broth, enriching your final sauce.

   
   

4. Add the milk, Italian seasoning, and red pepper flakes (if using). Bring the liquid to a gentle boil.

   
   

5. Add the pasta to the pot, stirring well to ensure it’s submerged in the liquid. Return the partially cooked chicken to the pot, along with any accumulated juices. Reduce heat to medium-low, cover, and simmer for about 8 minutes, stirring occasionally to prevent sticking.

   
   

6. Check the pasta for doneness. When it’s about 2 minutes away from being fully cooked, add the broccoli florets on top and replace the lid. The steam will help cook the broccoli without making it mushy.

   
   

7. Once the pasta is al dente and the broccoli is bright green and tender-crisp (about 3-4 minutes after adding the broccoli), remove the pot from heat.

   
   

8. Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.

   
   

9. Let the dish stand for 2-3 minutes before serving to allow the sauce to thicken to perfect consistency.

   
   

Variations

Transform your One Pot Chicken and Broccoli Pasta with these delicious adaptations:

For a dairy-free version, replace the milk with unsweetened almond milk or additional chicken broth, and skip the Parmesan or use a dairy-free alternative. The result is lighter but still flavorful, especially if you add a squeeze of lemon juice at the end to brighten the dish.

Create a Mediterranean twist by substituting sun-dried tomatoes for half the broccoli and adding a handful of kalamata olives. Finish with crumbled feta instead of Parmesan, and a sprinkle of fresh oregano. This variation brings a tangy, briny dimension to the creamy chicken pasta.

For a spicy buffalo-style chicken broccoli pasta, add 2-3 tablespoons of buffalo sauce to the chicken before browning, and replace half the Parmesan with blue cheese. The heat from the buffalo sauce paired with the cooling effect of the cheese creates an irresistible contrast that transforms this comfort food classic.

Storage and Serving

This One Pot Chicken and Broccoli Pasta stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. Refrigerated, it will stay fresh for 3-4 days. When reheating, add a splash of milk or broth to revive the creamy sauce, as the pasta will have absorbed some of the liquid during storage.

For a complete meal, serve this pasta dish with a simple arugula salad dressed with lemon vinaigrette—the peppery greens and bright dressing provide the perfect counterbalance to the creamy pasta. A side of garlic bread makes an excellent vehicle for sopping up any remaining sauce.

For an elevated presentation, transfer the pasta to a serving bowl and garnish with additional grated Parmesan, a sprinkle of red pepper flakes for color and heat, and a few fresh basil leaves torn over the top. This simple finishing touch transforms your weeknight dinner into a dish worthy of guests.

FAQs

Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works well in this One Pot Chicken and Broccoli Pasta. Add it during the last 3 minutes of cooking since it doesn’t need as much time to become tender. There’s no need to thaw it first—add it straight from the freezer.

What if I don’t have chicken broth?
Vegetable broth makes a fine substitute. In a pinch, you can use water with a bouillon cube or even plain water with an extra 1/2 teaspoon of salt and 1/4 teaspoon of garlic powder for flavor.

Can I make this with whole wheat pasta?
Absolutely! Whole wheat pasta works great in this recipe, though it may require a slightly longer cooking time and potentially a little more liquid. Check the pasta frequently for doneness.

How can I make this recipe gluten-free?
Simply substitute your favorite gluten-free pasta. Be aware that gluten-free pastas often cook more quickly than traditional pasta, so reduce the cooking time accordingly and test for doneness early.

Can I prep this dish ahead of time?
For best results, this dish should be prepared just before serving. However, you can prep all ingredients in advance—chop the chicken, broccoli, and onions and store them separately in the refrigerator up to a day ahead.

Conclusion

This One Pot Chicken and Broccoli Pasta is comfort food at its finest — creamy, satisfying, and surprisingly simple to prepare with just one pot to clean afterward. It’s the kind of dish that rescues weeknight dinners when time is short but you refuse to compromise on flavor or nutrition.

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