One-Pot Broccoli Pasta with Chicken
This post has been sponsored by Ronzoni SuperGreens® Pasta. All thoughts and opinions are my own.
This one-pot broccoli pasta is tossed in an easy Parmesan cream sauce and topped with perfectly cooked broccoli and golden seared chicken.
I don’t know about your family but mine is all about the chicken/broccoli combo. This is especially true of this meal because that creamy Parmesan sauce is heavenly, especially with the hint of lemon that I throw in there.
PLUS, it’s made in just ONE skillet. (Say what!?)
Healthy Broccoli Pasta
I love using Ronzoni SuperGreens® Pasta for this recipe because it’s packed with greens! It’s made with spinach, zucchini, broccoli, parsley & kale! (And my family doesn’t even know it!)
Ronzoni SuperGreens® Pasta is a good source of fiber, vitamin A, thiamin, folate, iron, riboflavin, and it’s the only major green pasta made with 5 green vegetables on the market today!
I pick this up in the pasta aisle at Shaw’s. I love the selection they have there, and their stores are always so bright and clean! I also use the Shaw’s mobile app because they like to give me coupons for things they know I like. 😉 Click here and save now at your local Shaw’s!
How to Make Perfectly Seared Chicken:
- A cast iron skillet conducts heat very well and is perfect to use when searing meat.
- Medium-high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, or peanut oil to prevent the meat from burning.
- It’s important to refrain from moving the meat around as it cooks. Allow the meat to stay in one place in the skillet to ensure that the sear isn’t disrupted. The chicken will release from the surface when it’s ready.
- Butterfly the chicken and cut the seam to create two thinner slices of equal size. This will allow them to cook evenly and prevent them from being too thick.
- Don’t be afraid to season the meat and really get some flavor on there! Some of it will flavor the pan itself, which will work its way into the sauce that you’ll cook in the same pan.
The Trick to Extra Creamy Parmesan Sauce
- Don’t add cold ingredients into warm pasta when you prepare it. This includes the cheese, half and half, and/or milk. The consistency will be super creamy if you follow this instruction.
- Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself; it will taste and melt much better.
- Sprinkle flour over the cheese. This helps to thicken the water that separates from the cheese once it begins to heat up.
- Let the cheese come to room temperature before adding it to the warm (not hot!) base.
- Add the cheese gradually as opposed to all at once.
Try These Next!
- Broccoli Cheddar Chicken and Rice Casserole
- One Pot Tomato Basil Pasta
- One Pot Garlic Parmesan Pasta
- Instant Pot Brown Rice
- One Pot Tuscan Chicken Pasta
- Balsamic Chicken Skillet
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This one-pot broccoli pasta is tossed in an easy Parmesan cream sauce and topped with perfectly cooked broccoli and golden seared chicken.
- ½ cup Parmesan cheese shredded
- ½ Tablespoon flour optional
- 1 chicken breast
- Salt/pepper to taste
- 2 Tablespoons Vegetable Oil
- 3 Tablespoons butter
- 4 cloves fresh garlic minced
- 1 ½ cups chicken broth
- 1 cup milk (can sub half and half or cream)
- 8 oz. Ronzoni SuperGreens® Thin Spaghetti
- 1 lemon
- Fresh parsley to garnish
- Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
- Toss the cheese with ½ Tablespoon of flour. This is optional but will help the sauce remain smooth when the cheese is melted into it.
- Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side with salt and pepper.
- In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.
- Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles; it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked—set the chicken aside.
- Reduce the heat to medium and melt the butter.
- Add the minced garlic and heat for 1 ½ minutes, stirring as it cooks.
Add the chicken broth. Use a spatula to scrape up the bits of chicken on the bottom of the skillet; this will flavor the sauce.
Reduce the heat to medium-low.
Temper the milk in the microwave for 25 seconds and add it to the skillet.
- Add the pasta. The noodles will begin to bend as they heat and you can use kitchen tongs to bend them into the pan without breaking. You can also break the noodles in half with your hands prior to adding them to the pan.
- Let the noodles cook for about 10 minutes or until preferred consistency is reached. (Refer to the pasta box for cooking times.)
- Gradually sprinkle in the Parmesan cheese, stirring as you do so, until smooth and well-combined.
- Slice a fresh lemon into fourths. Squeeze the juice from one of the wedges over the pasta. Use the remaining slices as a garnish.
- Slice the chicken into strips or bite-sized pieces and top the pasta with it. Garnish with freshly chopped parsley and serve!
Italian seasoning also makes a great addition to the chicken prior to searing.
I like extra-creamy pasta, so I use 8 oz. of patsa in this recipe instead of the entire 12 oz. box, but the entire box may also be used if preferred.
