Chicken and Broccoli Pasta
This Chicken and Broccoli Pasta has every flavor element incorporated into this delicious cream sauce, including butter, white wine, garlic, lemon, Asiago and Parmesan cheese, and the best seasonings and flavor enhancers.
Be sure to try my Mushroom Chicken Pasta and Tomato Basil Pasta recipes next!
Chicken and Broccoli Pasta
It’s pretty hard to beat the layers of flavor in this creamy pasta dish. First we season chicken with lemon pepper seasoning and sear it to golden perfection, which leaves fond (i.e. flavor!) in the pot that’s deglazed with white wine, (or chicken broth if needed). From there, we add butter and garlic and create a savory cream sauce with Parmesan and Asiago cheese. A little fresh lemon juice is stirred in at the end for the perfect finishing touch.
This dish has everything you need for a complete meal that your family will want on repeat. (Feel free to serve it with a side of garlic bread with cheese!)
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Season the chicken with lemon pepper seasoning and sear it in olive oil until golden. Set aside.
Deglaze the pot with white wine and let it reduce by half. Add the butter and the garlic and cook for 1 minute. Add the flour and cook for 1-2 minutes.
Add the chicken broth and half and half in splashes, stirring continuously. Add the hot sauce and seasonings. Bring to a boil, then reduce to a simmer while you boil the pasta to al dente. Add the broccoli to the boiling pasta water during the last 4 minutes. Drain.
Reduce heat to low and stir the Asiago and Parmesan cheese into the sauce. Remove from heat and stir in the lemon juice, Add the pasta, broccoli, and chicken and stir to combine.
Pro Tips
- Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan and Asiago cheese.
- Make sure the base of the sauce isn’t too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
- White Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon. Chicken Broth may be used if you don’t cook with wine.
- The hot sauce is a subtle flavor enhancer and doesn’t make this spicy. I use Frank’s Hot Sauce. The mustard powder is also a flavor enhancer that can’t be tasted outright.
- Frozen broccoli may be used instead of fresh, it’s already blanched so you may want to give it 3 minutes of cooking time instead of 4.
- Use freshly squeezed lemon juice if at all possible as it has more flavor than bottled lemon juice.
- Make sure the heat is off when you add the lemon juice at the end. Add it slowly and stir in continuously to ensure it doesn’t cause the cream to curdle.
- Fresh garlic minced from cloves tastes much better than jarred garlic.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do reheat well.
- I find that reheating in a makeshift double boiler is the best way to restore it back to it’s original consistency.
Tools For This Recipe
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- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
- Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan.
- Pasta Strainer– I have this one and love it.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
- Redmond Real Salt Lemon Pepper Seasoning– my preferred brand for seasoning the chicken.
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Chicken and Broccoli Pasta
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
- 3/4 cup chicken broth
- 1 ¼ cups half and half
- 1 teaspoon hot sauce
- 2 ½ cups broccoli florets
- ¾ cup Parmesan
- ¼ cup Asiago, can also use all parmesan.
- ½ lb. Penne
- 2 teaspoons freshly squeezed lemon juice
Seasonings
- 1 teaspoon Italian seasonings
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes, optional
Instructions
- Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!
- Cut the chicken into ¾-inch pieces and season it in Lemon Pepper Seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.
- Bring a large pot of salted pasta water to a boil while you begin to prepare the sauce as outlined below.
- Add the white wine to the same pot that you used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it reduce by half, about 4 minutes.
- Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously.
- Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the hot sauce and seasonings. Bring to a boil, reduce to a simmer and cover it partially.
- Boil the pasta to al dente according to package instructions. Add the broccoli to the boiling pasta water during the last 4 minutes, then drain.
- Reduce heat of sauce to low and slowly stir in the grated cheese.
- Remove from heat and stir in the lemon juice. Add the pasta, broccoli, and the chicken and stir to combine. Taste and season with salt if desired. Serve!
Notes
- Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan and Asiago cheese.
- Make sure the base of the sauce isn't too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
- White Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon. Chicken Broth may be used if you don't cook with wine.
- The hot sauce is a subtle flavor enhancer and doesn't make this spicy. I use Frank's Hot Sauce. The mustard powder is also a flavor enhancer that can't be tasted outright.
- Frozen broccoli may be used instead of fresh, it's already blanched so you may want to give it 3 minutes of cooking time instead of 4.
Nutritional information is per serving, this recipe makes 4 servings.
Nutrition
Can I sub GF flour? Any recommendations?
Hi Kodi! Here is a tip that I received from a reader about making roux with gluten-free flour 🙂 –“Here’s one tip from a reader about making a roux with gluten-free flour: “Add the butter and flour together – the flour won’t blend well if it’s added to a hot liquid like regular flour. Make sure to keep whisking until it’s starting to thicken and smooth.””
This was very tasty! Thanks for the recipe! Always follow instructions as provided for first time & this doesn’t need any adjustments 👍.
I’m SO thrilled to hear that Deb, I love that you give the recipe a shot as-written the first time! And I’m even happier that you didn’t feel that it needed any changes. Thank you so much for the review!! 🙂 -Stephanie
This was a delicious recipe! Kids love creamy pasta, but parents not so much. It was surprisingly light (perhaps due to the lemon!) and not overly rich. We added extra broccoli and chicken. It came together quickly and we ate putting this into our rotation. Thank you!
I’m so happy you all loved it! I agree, creamy pasta can be so heavy but this is nice light one. Thanks so much for the great comments!!!
I followed the recipe , except put broccoli in too soon . 7 minutes , 🙁 . It was OMG! So fabulous ! Thank you !
I’m sooo happy to hear that you enjoyed it Juanita!! Thank you so much for taking the time to leave a review, you’re the best! -Stephanie
Love the chicken and broccoli pasta made it tonight and it was a big hit
Thank you!
I’m so happy to hear that Rhonda! Thanks so much for taking the time to leave a review!💖
I made this recipe but made a fatal mistake that completely changed the outcome. I put the half and half before the broth so it came out like the milk had curled. I am so disappointed but it won’t deter me from trying again.
I love all your recipes and wouldn’t mind an orange chicken recipe. 😊
Hi Virginia!! I’m so sorry about the curdling- we’ve all done it, I know I have. And it’s so disappointing- but your no quit attitude makes a HUGE difference, and I doubt you’ll make that mistake again, which means you’re a better cook because of it. ❤️ I’m soo happy that you’re loving the recipes! An orange chicken recipe is definitely on my list! YUM!!! Thank you so much for your support!
This dish was sooooo delicious. I have cooked many pasta and broccoli dishes. None with lemon pepper. I think that was what put this one over the top. Will cook it again.
I’m so happy you liked it Donna! Thanks so much for the great comments!💖
This is just as good as any pasta I’ve had at a restaurant! I think I added a little too much lemon pepper on the chicken because it was pretty zingy. But everything else was perfect. Definitely making this one again!
I’m so happy you enjoyed it, Abbey! Thank you!
This was so good. I didn’t have mustard powder, so I didn’t add it. I only had light milk and I used roast chicken leftovers, was very impressed. I added the chilli flakes, also.
Excellent , I will be making this again.
Nice work Tracey! I’m so happy you enjoyed it. My husband would appreciate the chili flakes for some added heat. Thanks so much for commenting🩷