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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. You won’t want to put your fork down!

A white plate with Chicken and Broccoli Pasta and a lemon slice.

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.

Seared bites of chicken next to a skillet of a roux with wine and garlic.

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. 

Adding cream and chicken broth to a roux to make a cream sauce.

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.

Adding pasta, broccoli, and chicken to a skillet of cream sauce for chicken and broccoli pasta.

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.
  • Note: Garlic that isn’t super fresh can turn blue when combined with acidic ingredients such as white wine or lemon juice. (Though it’s still safe to eat.)

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.

A big pot filled with Chicken and Broccoli Pasta with lemon slices on the side.

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Creamy Chicken and Broccoli Pasta on a white plate with a lemon slice on the side.

Chicken and Broccoli Pasta

5 from 5 ratings
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. It’s a complete meal that your family will love.

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 over medium heat and 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

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.

Nutritional information is per serving, this recipe makes 4 servings.

Nutrition

Calories: 647kcal, Carbohydrates: 57g, Protein: 27g, Fat: 33g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 780mg, Potassium: 603mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1118IU, Vitamin C: 54mg, Calcium: 400mg, Iron: 2mg

 

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12 comments on “Chicken and Broccoli Pasta”

  1. So good!

  2. Do you think I can substitute shrimp in this recipe? And if so, when should I add it?

  3. I am not rating your recipe per se, but rather what I made which involved some changes. First, I marinated the chicken in some cooking wine/soy sauce (not too much!) followed by some corn starch. Didn’t use nearly as much half and half, but instead used ~ 2Tb heavy cream and 1/4 cup milk, forgot to use Italian seasoning and hot sauce, didn’t have any asiago cheese so used sharp cheddar instead of the two cheeses you recommend, didn’t use butter but olive oil instead, used Dijon mustard because I couldn’t find our mustard powder, used cavatappi and trottole pasta in place of penne (because I couldn’t find it in our pantry). So, lots of winging it here. It was delicious, but not as good as it would have been following your recipe. Your recipe is forgiving and worthy of 5 stars.

  4. You’ve got a winner here, Cozy Cook! I used Sauvignon Blanc in my version of this recipe. I followed all the directions exactly how you laid out and it was the finest meal I have had in a while! My wife and kids could not get enough and there were no leftovers. I was surprised at how quickly I could put it together and it still had so much flavor!!!! I’m putting this in the front of our family’s recipe box for sure! You were right about the fresh lemon verses the bottled stuff. This is a keeper for sure! Thank you.

  5. So good and it’s quick & easy to prepare.

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