Creamy Chicken Broccoli Pasta Recipe
This Chicken Broccoli Pasta recipe combines tender chicken breast, fresh broccoli florets, and rigatoni pasta in a creamy, flavorful sauce made with white wine, thyme, and Parmesan. It’s a comforting yet elegant one-pan meal that’s quick to prepare and perfect for a hearty weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta and Vegetables
- 8 oz (250 g) rigatoni (or another type of short pasta)
- 1 lb (450 g) broccoli florets
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Protein and Aromatics
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 large garlic cloves, finely chopped
Seasoning and Sauce
- 1/3 cup (75 ml) dry white wine
- 1 tablespoon fresh thyme, finely chopped
- 1/4 teaspoon red chili flakes
- 1 cup (250 ml) half and half (single cream)
- 1/3 cup (40 g) grated Parmesan
- Salt and freshly ground black pepper to taste
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Add the broccoli florets to the same pot for the last 2-3 minutes to steam them. Reserve 1-2 cups of pasta water before draining both pasta and broccoli.
- Cook Chicken: Meanwhile, heat the olive oil and butter in a large, deep pan over medium heat. Once the butter has melted and starts to foam, add the chicken. Season with salt and black pepper, and cook for 5-7 minutes or until the chicken is cooked through and no longer pink inside.
- Sauté Aromatics: In the same pan, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the chopped garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Deglaze Pan: Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer until the wine has mostly reduced, concentrating the flavors.
- Add Herbs and Cream: Stir in the fresh thyme and red chili flakes, then add the half and half (single cream). Bring the mixture to a gentle simmer, then reduce the heat and cook for about 5 minutes, allowing the sauce to thicken slightly.
- Combine Pasta and Sauce: Add the cooked pasta and broccoli to the skillet, tossing gently to mix everything together. Use some of the reserved pasta water to loosen the sauce if it appears too thick or dry.
- Finish with Cheese: Stir in the grated Parmesan cheese. Taste and season with additional salt and freshly ground black pepper as needed.
- Serve: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh thyme if desired for an added burst of flavor and visual appeal.
Notes
- Use rigatoni or another sturdy short pasta that holds sauce well.
- Reserve some pasta water as the starch helps emulsify and loosen the sauce.
- White wine adds depth but can be omitted or replaced with chicken broth for a non-alcoholic option.
- Adjust the red chili flakes according to your preferred spice level.
- Fresh thyme enhances the flavor but dried thyme can be used if fresh is unavailable.
- For extra creaminess, add more half and half or a splash of heavy cream.
Keywords: chicken broccoli pasta, creamy chicken pasta, rigatoni with broccoli, quick dinner pasta, stovetop pasta recipe
