Okay, Let’s Talk Chicken and Broccoli Pasta!
Right then. This chicken and broccoli pasta… it’s basically my emergency dinner go-to. You know those days when everything’s gone a bit pear shaped, you forgot to plan anything, and everyone’s STARVING? Yep, this is what I whip up. It started years ago when I had some leftover roast chicken and a lonely head of broccoli looking sad in the fridge. Threw it together with some pasta and cream, and boom! Instant hit. It’s honestly saved dinner time more times than I can count, and it feels just a little bit fancy even though it’s dead easy.
Why You’ll Probably Make This All The Time
Look, I’m not gonna list boring bullet points. I make this because:
- It’s FAST. Like, truly quick for a proper meal. Less time cooking, more time… well, doing whatever else needs doing!
- My family actually eats the broccoli this way. Hallelujah! Something about coating it in that creamy sauce just works. (Though my youngest still sometimes tries to surgically remove every green bit, bless him).
- It uses pretty standard stuff. Chances are you’ve got most of it hanging around already. No weird ingredients you’ll use once and forget about.
- It’s proper comfort food. Creamy, carby, cheesy goodness. What’s not to love? Especially on a rubbish Tuesday night.
- It’s flexible! Don’t have chicken? Use leftover sausage. No cream? I’ve done a version with cream cheese in a pinch (more on that later…).
Honestly the hardest part used to be getting the sauce consistency right; sometimes too thin, sometimes like glue. But I think I’ve cracked it now.
What You’ll Need (Give or Take)
- Pasta: About 12oz (350g) of whatever short pasta shape you like. Penne, fusilli, rotini – they all work great for grabbing the sauce. I’m partial to Barilla penne myself, but honestly, whatever floats your boat.
- Chicken: Around 1lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized chunks. Sometimes I use leftover shredded rotisserie chicken if I’m feeling extra lazy.
- Broccoli: One medium head, chopped into small florets. About 2-3 cups worth? Don’t stress the exact amount. You can use frozen florets too, just chuck ’em in near the end.
- Olive Oil: A good glug for cooking.
- Garlic: 2-3 cloves, minced. Or more! I never measure garlic properly, just whack a load in.
- Chicken Broth: About 1 cup (240ml). Low sodium is probably best so you can control the salt.
- Heavy Cream: About 1 cup (240ml). You could try half-and-half, but heavy cream makes it lush.
- Parmesan Cheese: At least 1/2 cup (50g), grated. Plus more for serving, obviously. My Nonna always swore by Parmigiano Reggiano, but a decent supermarket Parmesan works just fine. Don’t use the powdery stuff in the shaker though, please! Grate your own form the block if you can, it melts way better.
- Salt & Pepper: To taste. You know the drill.
- Optional bits: Pinch of red pepper flakes for a little kick? A squeeze of lemon juice at the end? Maybe some dried oregano? Go wild.
Right, Let’s Get Cooking!
- Cook the Pasta: Get your pasta water boiling in a big pot (seriously, use a big one, pasta needs room to swim). Salt it well – like the sea! Cook the pasta according to package directions, but maybe pull it out a minute *before* it’s perfectly al dente. It’ll finish cooking in the sauce. VERY IMPORTANT: Before you drain it, save about a cup of that starchy pasta water. Trust me. Drain the pasta and set it aside.
- Chicken Time: While the pasta’s doing its thing, heat a glug of olive oil in a large skillet or pan over medium-high heat. Add the chicken pieces, season ’em with salt and pepper. Cook until golden brown and cooked through. Don’t crowd the pan, cook in batches if needed. Once cooked, scoop the chicken out onto a plate and set aside.
- Veggie Action: Add a tiny bit more oil to the same skillet if needed. Toss in the broccoli florets. Cook for a few minutes until they turn bright green and slightly tender-crisp. I like mine with a bit of bite still. Now add the minced garlic. Cook for just another minute until fragrant – don’t let it burn! Burnt garlic = sadness.
- Sauce Magic: Pour in the chicken broth, scraping up any tasty brown bits stuck to the bottom of the pan (that’s flavour, that is!). Let it bubble for a minute or two.
- Creamy Dreamy: Lower the heat to medium-low. Pour in the heavy cream. Stir it all together. Let it heat through gently; you don’t want it boiling like mad. This is usually where I sneak a taste for seasoning. Needs more salt? Go for it.
- Bring It Together: Stir in the grated Parmesan cheese until it melts into a lovely, smooth sauce. Don’t worry if it looks a bit thin right now – it’ll thicken. Add the cooked chicken back into the pan. Then, tip in the drained pasta.
- The Final Toss: Stir everything together gently until the pasta and broccoli are coated in that glorious sauce. If it seems too thick, add a splash of that reserved pasta water you cleverly saved earlier, a tablespoon at a time, until it’s the consistency you like. Let it simmer for just a minute or two for the flavours to meld and the pasta to finish cooking.
- Serve!: Dish it up immediately. Pile it high in bowls and sprinkle generously with extra Parmesan cheese and maybe a grind of black pepper.
A Few Little Notes From My Kitchen
- That reserved pasta water? It’s liquid gold. The starch in it helps thicken the sauce and make it cling to the pasta beautifully. I always forget to save it and then kick myself.
- Don’t overcook the broccoli initially. Remember it cooks a bit more when you add it back to the sauce. Mushy broccoli is nobody’s friend.
- If the sauce *does* get too thick, pasta water is your best bet. If you accidentally dumped it all (we’ve all been there), a splash of milk or more broth can work in a pinch, but it won’t be quite the same.
- Taste, taste, taste! Adjust seasoning as you go. Recipes are guides, not strict rules!
Fun Variations I’ve Tried (Some Better Than Others)
Okay, so sometimes I get bored or just want to use up bits and bobs:
- Spicy Kick: Add those red pepper flakes with the garlic. Or even some chopped fresh chilli. Lovely bit of heat.
- Mushroom Mania: Sauté some sliced mushrooms after the chicken comes out, before the broccoli goes in. Adds a nice earthy flavour.
- Cream Cheese Swap: One time I was out of cream (nightmare!), so I stirred in about 4oz of softened cream cheese instead. It was… different. Tangier. Not bad, actually, but definitely richer. Use it if you’re desperate!
- The Sun-Dried Tomato Incident: Tried adding chopped sun-dried tomatoes once. Sounded good in theory? It kind of overwhelmed everything else. Wasn’t my favorite, won’t be doing that again in a hurry.
Oh, and sometimes I throw in a handful of frozen peas along with the broccoli. Adds a bit of sweetness. My daughter loves peas, so that helps.
What Kitchen Stuff Do You Need?
Nothing too fancy! You definitely need a large pot for the pasta. And a large skillet or frying pan for cooking the chicken and making the sauce. A colander for draining pasta is pretty essential… unless you fancy trying that risky ‘lid slightly ajar’ draining method (I don’t recommend it!). A good knife for chopping, a whisk can be handy for the sauce but a wooden spoon is fine. If you don’t have a huge skillet, you might need to make the sauce in the pasta pot after you drain the pasta, just saves washing up! See? Workarounds!
Storing the Leftovers (If Any!)
Pop any leftovers into an airtight container and stick it in the fridge. It’ll keep for 2-3 days usually. Reheat it gently on the stove or in the microwave. It might thicken up a bit in the fridge; you might need to add a splash of milk or broth when reheating to loosen it up. Though honestly, in my house, leftovers of this chicken and broccoli pasta are a rare sighting!
How We Like To Eat It
This is pretty much a meal in itself, loads of carbs, protein, and veg. Sometimes, if I’m feeling energetic, I’ll serve it with a simple green salad with a vinaigrette dressing. Or maybe some crusty bread for mopping up any leftover sauce – essential! My husband always insists on garlic bread, but I think that might be overkill? Each to their own!
Pro Tips Learned the Hard Way
- Don’t rush browning the chicken. I once tried to speed things up by whacking the heat up super high and throwing all the chicken in at once. Big mistake. It just steamed instead of browning, and didn’t taste nearly as good. Get that nice golden colour! Patience, grasshopper.
- Seriously, save the pasta water. Put your colander in the sink ON TOP of a bowl or measuring cup before you even start cooking. That way you *can’t* forget. Hopefully.
- Grate your own Parmesan. I know I mentioned it before, but it bears repeating. The pre-grated stuff often has anti-caking agents that stop it melting smoothly. It takes seconds longer to grate it yourself and makes a world of difference to your sauce texture. Check out this article on Serious Eats if you don’t believe me!
Quick FAQs ‘Cause You Might Be Wondering
Can I use chicken thighs instead of breasts?
Absolutely! Thighs have loads more flavour, actually. Just cook them the same way, they might take a minute or two longer.
Is this recipe gluten free?
Not as written, obviously because of the pasta! But yes, you can totally make it gluten free just by using your favorite gluten free pasta shape. Cook according to its package directions. The sauce ingredients are naturally gluten free (just double check your broth brand!).
Help! My sauce is too thin!
Okay, don’t panic. Let it simmer gently for a few more minutes – it should thicken up as it reduces slightly and the cheese melts. If it’s *really* thin, you can mix a teaspoon of cornstarch with a tablespoon of cold water to make a slurry, then whisk that into the simmering sauce. Let it bubble for a minute to cook out the starch taste. Or just add more Parmesan! 😉
Can I make this ahead of time?
You *can*, but I honestly think it’s best fresh. Pasta tends to soak up sauce as it sits. If you must, maybe slightly undercook the pasta and keep the sauce separate until reheating? Or just embrace the slightly softer pasta texture the next day – it’s still tasty!
Right, that’s about it form me. Hope you give this chicken and broccoli pasta a go! Let me know how it turns out. Enjoy!
simo
Med
