Chicken Broccoli Pasta Recipe
Chicken Broccoli Pasta is an easy meal that's ready in 30 minutes! Lemon chicken, broccoli and pasta coated in a creamy parmesan sauce.
Servings: 4
Ingredients
- 8 ounces penne pasta
- 2 cups bite sized broccoli florets
- 1 pound chicken breasts or tenders cut into 1" cubes
- 2 teaspoons lemon pepper seasoning
- 1 ½ teaspoons salt divided
- 1/2 teaspoon garlic powder
- 1 tablespoon neutral oil Canola or vegetable oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup half & half
- 1/2 cup freshly grated Parmesan
- 2 teaspoons fresh lemon zest
- Fresh chopped parsley, lemon slices, and extra grated Parmesan for garnish
Instructions
- In a large pot of boiling water, cook penne according to package directions, adding broccoli florets to the last 3 minutes of cook time. Drain and set aside.
- While the pasta cooks, in a medium bowl season the chicken pieces with the lemon pepper, 1 teaspoon of the salt, and the garlic powder.
- Heat a large skillet over medium heat and add the oil. Once the oil is hot add in the seasoned chicken and cook, turning often, until browned all around and cooked through. Remove to a plate and cover.
- In the same skillet add the butter and melt.
- Add in the garlic and cook for 30 seconds until fragrant, then sprinkle with the flour and cook, whisking often, for one minute.
- Whisk in the chicken broth and bring to a boil for 2 minutes. Reduce heat to a simmer and whisk in the half and half and remaining ½ teaspoon of salt.
- Once mixture returns to a simmer, remove from heat and whisk in the Parmesan and lemon zest.
- Add pasta, broccoli, and chicken to the skillet and toss to coat evenly.
- Serve immediately with fresh chopped parsley, lemon wedges and extra grated Parmesan cheese.
Notes
- For more lemon flavor, squeeze some fresh lemon over individual portions. Do not add lemon juice to the sauce - there is a risk of the sauce separating and curdling.
- You can substitute the half and half for heavy cream, but the sauce will be a little thicker, alternatively you could use whole milk, and the sauce will be a bit thinner.
- You could turn this into a casserole by placing the final dish into a buttered casserole dish, topping with extra parmesan or buttered bread crumbs and broiling on high until the top is browned and bubbly.
Nutrition
Calories: 591kcal | Carbohydrates: 54g | Protein: 39g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 1541mg | Potassium: 833mg | Fiber: 3g | Sugar: 5g | Vitamin A: 821IU | Vitamin C: 43mg | Calcium: 227mg | Iron: 2mg
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