What is the best type of chicken to use in creamy chicken broccoli pasta?

Boneless, skinless chicken thighs are ideal for their juiciness and flavor, but chicken breasts offer a leaner alternative. Whichever you choose, cut into bite-sized pieces and season well for the best results.

Can I use different types of pasta in this recipe?

Yes. Penne is commonly used, but fettuccine, rigatoni, or even spaghetti work well. Adjust cooking times according to the pasta package instructions for perfect doneness.

How do I avoid a grainy texture in my cream sauce?

Add cheese when the sauce is warm but not hot, and stir continuously to prevent separation. Avoid boiling the sauce after cheese is added to maintain smooth texture.

Is it okay to use frozen broccoli instead of fresh?

Yes, frozen broccoli is a convenient option. Since it’s often pre-blanched, reduce the cooking time when adding it to your pasta to prevent it from becoming mushy.

Creamy Chicken Broccoli Pasta: Family's Favorite Dish

Name: Creamy Chicken Broccoli Pasta Delight: A Flavorful Family Favorite Dish
Prep time: PT-487481H41M55S
Cook time: PT-487481H36M55S
Total time: PT-487481H36M55S
Cuisine: Italian-American
Ingredients: 1 large boneless, skinless chicken breast or 500 g (1 lb) boneless chicken thighs, cut into ¾-inch pieces; Lemon pepper seasoning, salt, and black pepper; 2 tablespoons olive oil; ½ cup dry white wine or chicken broth; 3 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons flour; ¾ cup chicken broth; 1 ¼ cups half and half or whole milk; 1 teaspoon hot sauce; 2 ½ cups broccoli florets (fresh or frozen); ¾ cup grated Parmesan cheese; ¼ cup Asiago cheese (or use all Parmesan); ½ lb. penne pasta (or other bite-size pasta); 2 teaspoons freshly squeezed lemon juice; Seasonings: 1 teaspoon Italian seasoning, ½ teaspoon mustard powder, ½ teaspoon paprika, pinch of red pepper flakes (optional)

Description

🍗 Savor the creamy richness of this tender Chicken Broccoli Pasta Delight, perfect for a hearty family meal.
🥦 This dish packs layers of cheesy goodness with the goodness of fresh broccoli for a balanced, nutritious dinner.

Ingredients

Scale

1 large boneless, skinless chicken breast or 500 g (1 lb) boneless chicken thighs, cut into ¾-inch pieces
Lemon pepper seasoning, salt, and black pepper
2 tablespoons olive oil
½ cup dry white wine or chicken broth
3 tablespoons butter
3 garlic cloves, minced
2 tablespoons flour
¾ cup chicken broth
1 ¼ cups half and half or whole milk
1 teaspoon hot sauce
2 ½ cups broccoli florets (fresh or frozen)
¾ cup grated Parmesan cheese
¼ cup Asiago cheese (or use all Parmesan)
½ lb. penne pasta (or other bite-size pasta)
2 teaspoons freshly squeezed lemon juice
Seasonings: 1 teaspoon Italian seasoning, ½ teaspoon mustard powder, ½ teaspoon paprika, pinch of red pepper flakes (optional)

Instructions

1. Cut the chicken into bite-size pieces, season with lemon pepper, salt, and pepper.
2. In a large skillet, heat olive oil over medium-high heat and cook the chicken until golden brown. Set aside.
3. Bring a pot of salted water to a boil and cook the pasta until almost al dente. Add broccoli during the last 4 minutes. Reserve ½ cup pasta water, then drain.
4. In the same skillet, add white wine to deglaze and reduce by half. Add butter and garlic, cook for 1 minute. Stir in flour, cook 1-2 minutes.
5. Gradually add chicken broth and half and half, stirring continuously until it thickens. Add hot sauce, mustard powder, paprika, and other seasonings, bring to a simmer.
6. Stir in grated cheese, ensuring the sauce is not too hot to prevent graininess. Remove from heat and add lemon juice.
7. Combine pasta, broccoli, chicken, and a bit of reserved pasta water with the sauce, folding gently to coat. Adjust salt as needed.

Notes

🧀 Grate cheese from a wedge for better flavor; avoid pre-grated cheese.
🔥 Ensure sauce is not too hot when adding cheese to avoid a grainy texture.
❄️ Use pasta water to adjust sauce consistency as needed.

Prep Time: 10-15 minutes
Resting Time: 5 minutes
Cook Time: 20-30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 Serving
Calories: 635
Sugar: 4 grams
Sodium: 520 mg
Fat: 33 grams
Saturated Fat: 15 grams
Unsaturated Fat: 15 grams
Trans Fat: 0 grams
Carbohydrates: 57 grams
Fiber: 4 grams
Protein: 27 grams
Cholesterol: 80 mg