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 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
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 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
This is delicious! Didn’t have Asiago or half and half, so I doubled the Parmesan and used milk with a bit of butter. Definitely going into our meal rotation!
I’m so happy this is going into the meal rotation April! Thanks so much for taking the time to leave a review!💗
This recipe took a few more steps than my typical weeknight dinner, but it was WELL WORTH IT! Amazing pasta dish and I will for sure frequent The Cozy Cook website. thank you!
I am so happy to hear that you loved it Sandy!!! 🙂 Wahooo!!! Thank you so much for the review, I really appreciate it! -Stephanie
If possible, any suggestions on what to use instead of half and half to make this dairy free? The other dairy ingredients are an easy fix
Hi Megan! Silk makes a dairy-free half and half! 🙂 Excited for you to try this recipe!
Delicious recipe, better than a restaurant!
Did not have Asiago cheese and used 3/4 cup Parmesan and 1/4 Romano and it turned out delicious.
Love your recipes.
I’m so happy it turned out delicious, thanks so much for taking the time to leave a comment! Your support is so appreciated!💖
Loved the flavors in this dish! I will definitely be adding this recipe to my go to recipes.
Thanks so much for taking the time to leave such great comments Lori! I’m so happy you loved this one!💗
I’ve tried a bunch of different chicken broccoli pasta recipes and this one is the BEST. DO YOUR PREP AHEAD because the steps go fast. Yummo!
I’m so happy to hear that Mona, I agree, doing the prep ahead of time is so key! Thanks so much for taking the time to comment and leave a review!❤️
This recipe is amazing! I thought I had lemon pepper at home but I didn’t. I hate when that happens! So, I just used pepper on the chicken and then added some extra lemon juice. Otherwise, I made the recipe as is. It is so good! Thank you!
You’re very welcome Sharon, I’m so happy you liked it! Thanks a ton for the great review!💗
Loved this! Such amazing flavor! Even my picky eater loved it. Will definitely make this again soon! All of your recipes have been great! Thank you!
Thanks so much Jessica, that makes me so happy!❤️
Can I use all parmesan cheese?
Yes you can! 🙂
Made this tonight and it did not disappoint! Love all of your recipes!
Thanks so much for your support and for taking the time to leave a review Abbey! I appreciate your support so much!❤️
Relatively easy to make and incredibly delicious!! I will definitely be making this again! Thank you!