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

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 647kcal

Author: Stephanie

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

US Customary - Metric

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

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.
📘 Find this recipe on page 177 of my 2nd cookbook, Let's Eat!

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

Nutrition