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. You won’t want to put your fork down!
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.
Try These Next
- Pepper Steak
- Baked Ravioli
- Mushroom Ravioli Sauce
- Chicken Marsala
- Shrimp Pasta
- Creamy Herb 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
- ½ cup Parmesan
- ½ cup Asiago
- 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
amazing recipe will make this again thank you for this recipe
My pleasure Scott! I’m so happy you liked it. Thanks so much for taking the time to leave a review!💗
This was super yummy and not difficult to prepare! Thanks for the receipe! I will be making this again. I substituted Soy cream for the half and half.
You’re very welcome Malia! I’m so happy it was a success. Thanks so much for the great review!💗
So good! My 10 year old loved it. My 6 year old thought it was too spicy but she ate the chicken with the noodles plain. Definitely recommend.
I’m so happy it was a success Melissa! Thanks so much for taking the time to leave a comment and review!💖
Awesome recipe!! Made me feel like a real ‘chef’ preparing it. Whole family lovedit. Served with tossed salad, English muffins with side of honey, Chardonay… and voila. Loved it and family rave reviews. A must for pasta, chicken and veggie lovers.
Hey Merrick!! I’m so happy that you loved it, and I loved what you served it with! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie 💗
This was incredible and the whole family enjoyed it, which is RARE! All four of my children ate it right up! This recipe was a last minute find and came together quickly. Thank you so much! we will definitely make this again!
You’re very welcome Allison, I’m so happy the whole family enjoyed it. It’s always a big hit with my daughter. Thanks so much for the great review!💖
Wow, was this ever delish! My sister sent me the recipe, saying it was a ’10’, and she was right! Hubby loved it, too. (He could hardly get the word, “Delicious!”, out of his mouth while shoveling it in as fast as he could.) I didn’t have spaghetti noodles, so I used Rotini, which caught all the sauce in the spirals – Yum!, but I think I will increase the sauce by half if I use Rotini again. The sauce is scrumptious! Thanks for such a great recipe! Trying your White Cheddar Chicken Pasta next!
Thanks so much for the great comments and review Laura!💖 I love that your husband enjoyed it so much. Can’t wait for you to try the White Cheddar Chicken Pasta, enjoy!😋
Hi Stephanie! Sooooo restaurant worthy! Even better according to my 18 year old son and I gotta agree!
I’m so happy it was such a success, especially with your 18 year old son, wahoooo! Thanks so much for the great review Caroline!💖
Made this last night and it was amazing! Will definitely be making again.
That’s so great to hear Paige, thanks so much for the great review!💗
amazing
Yayyy, thanks so much Mallory!💖
I made this and it was absolutely delicious! Followed the directions exactly and it was one of the best dishes ever! The sauce is amazing, I could just eat that on crusty french bread! Thank you for another “keeper” recipe to add to the rotation! 😋
Hi Laurraine!! I’m so happy that you loved this pasta as much as we do! This is definitely a keeper! Thank you so much for the review, you’re the best!!