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Savory Creamy Chicken and Broccoli Pasta

Savory Creamy Chicken and Broccoli Pasta

Savory Creamy Chicken and Broccoli Pasta is a deliciously rich and satisfying dish that combines tender chicken, crisp broccoli, and pasta in a creamy, cheesy sauce. It’s an easy, comforting meal that can be customized to fit your tastes and dietary preferences.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 large boneless skinless chicken breast
  • Lemon pepper seasoning
  • 2 tablespoons olive oil
  • ½ cup dry white wine see notes
  • 3 tablespoons butter
  • 3 cloves garlic
  • 2 tablespoons flour
  • ¾ cup chicken broth
  • 1 ¼ cups half and half
  • 1 teaspoon hot sauce
  • 2 ½ cups broccoli florets
  • ¾ cup Parmesan cheese
  • ¼ cup Asiago cheese or use all Parmesan
  • ½ lb. penne pasta
  • 2 teaspoons freshly squeezed lemon juice
  • Seasonings
  • 1 teaspoon Italian seasoning
  • ½ teaspoon mustard powder
  • 1 pinch red pepper flakes optional

Instructions
 

  • Prep Work: Combine the seasoning ingredients and set aside. It’s also a good idea to measure out the remaining ingredients beforehand, making the recipe easier to follow!
  • Cut the chicken into ¾-inch pieces and season with the Lemon Pepper Seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side until a brown crust forms. Remove the chicken and set it aside.
  • While preparing the sauce, bring a large pot of salted pasta water to a boil.
  • In the same skillet used to cook the chicken, add the white wine and set the heat to medium. Use a silicone spatula to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 4 minutes.
  • Add the butter and garlic, cooking for 1 minute. Stir in the flour and cook for another 1-2 minutes, stirring constantly.
  • Gradually add the chicken broth in small splashes, stirring continuously. Do the same with the half and half, then add the hot sauce and seasonings. Bring the mixture to a boil, then reduce to a simmer and partially cover.
  • While the sauce simmers, cook the pasta to al dente according to the package instructions. During the last 4 minutes of cooking, add the broccoli to the pasta water, then drain.
  • Lower the heat of the sauce to low and slowly stir in the grated cheese.
  • Remove the skillet from heat and stir in the lemon juice. Add the cooked pasta, broccoli, and chicken, then toss to combine. Taste and adjust seasoning with salt if needed. Serve and enjoy!

Notes

Pro Tips:
Grate the cheese from a wedge instead of using pre-grated cheese, as it will melt more smoothly and taste much better. I recommend using Belgioioso Parmesan and Asiago cheese.
Ensure the sauce isn't too hot when adding the cheese, as high heat can cause the dairy to separate, resulting in a grainy texture.
White Wine: Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio work best in this recipe and complement the lemon flavor. You can substitute chicken broth if you prefer not to cook with wine.
The hot sauce is meant to subtly enhance the flavor without making the dish spicy. I use Frank’s Hot Sauce. Similarly, the mustard powder enhances the flavor without being overtly noticeable.
You can use frozen broccoli instead of fresh. Since it’s already blanched, just cook it for 3 minutes instead of 4.