Creamy One-Pan Chicken and Broccoli Pasta Recipe

Introduction

This creamy one-pan chicken and broccoli pasta is a quick and comforting meal perfect for busy weeknights. With tender chicken, fresh broccoli, and a luscious parmesan-infused sauce, it comes together effortlessly in just one pot.

Ingredients

• 1 tbsp olive oil, for frying
• 200g cooked chicken, torn into pieces
• 2 garlic cloves, thinly sliced
• 1 chicken stock cube
• 160g dried short pasta
• 100g frozen peas
• 200g long-stem broccoli, cut into 3-4 pieces
• 150g crème fraîche
• 1 lemon, juiced
• 30g parmesan, grated, plus extra to serve
• Small bunch fresh mint, leaves picked

Instructions

1. Step 1: Drizzle the olive oil into a large, high-sided frying pan over medium heat. Once hot, add the cooked chicken and sliced garlic. Fry for about 5 minutes, stirring often to prevent burning.
2. Step 2: Pour in 900ml boiling water. Add the chicken stock cube and dried pasta along with some seasoning. Bring the mixture to a boil, then cover and simmer for 8 minutes.
3. Step 3: Stir in the frozen peas and broccoli pieces for the last 4 minutes of cooking. Replace the lid and adjust the heat if needed to maintain a gentle simmer. Add a splash more water if the pasta looks dry.
4. Step 4: After 4 minutes, remove the lid and reduce the heat to low. Stir in the crème fraîche, then taste and adjust seasoning as needed.
5. Step 5: Remove the pan from heat. Stir through the lemon juice, grated parmesan, and fresh mint leaves. Serve immediately, garnished with extra parmesan if desired.

Tips & Variations

• Use leftover roast chicken or store-bought rotisserie chicken to save time and add extra flavor.
• Swap the broccoli for green beans or asparagus if preferred, adjusting cooking times accordingly.
• For a richer sauce, add a splash of cream or extra crème fraîche.
• If you like a little heat, sprinkle some red chili flakes when adding garlic.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce as it warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

Yes, but you’ll need to cook the raw chicken thoroughly before adding the water and pasta. Fry it in the pan until fully cooked and no longer pink, then proceed with the recipe.

What pasta types work best for this dish?

Short pasta shapes like penne, fusilli, or farfalle work well because they cook evenly and hold the creamy sauce nicely.

Creamy One-Pan Chicken and Broccoli Pasta Recipe

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★★★★★

4.8 from 132 reviews

• Author: Jack
• Total Time: 27 minutes
• Yield: 2 servings 1x

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Description

This creamy one-pan chicken and broccoli pasta is a quick and delicious meal perfect for busy weeknights. Tender pieces of cooked chicken are sautéed with garlic, then simmered with pasta, broccoli, and peas in a flavorful chicken stock broth. Finished with creamy crème fraîche, fresh lemon juice, parmesan, and mint, this recipe combines vibrant flavors and hearty ingredients in one convenient pan for minimal cleanup.

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Ingredients

Scale 1x2x3x

Protein & Dairy

• 200g cooked chicken, torn into pieces
• 150g crème fraîche
• 30g parmesan, grated, plus extra to serve

Vegetables & Herbs

• 2 garlic cloves, thinly sliced
• 100g frozen peas
• 200g long-stem broccoli, cut into 3–4 pieces
• small bunch fresh mint, leaves picked
• 1 lemon, juiced

Pantry Staples

• 1 tbsp olive oil, for frying
• 1 chicken stock cube
• 160g dried short pasta
• 900ml boiling water
• Salt and pepper, to taste

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Instructions

1. Prepare the pan and cook chicken: Drizzle olive oil into a large, high-sided frying pan and heat over medium heat. Add torn chicken pieces and thinly sliced garlic, frying for 5 minutes while stirring frequently to prevent burning and ensure even cooking.
2. Add liquids, stock, and pasta: Pour 900ml boiling water into the pan. Crumble in the chicken stock cube and add the dried short pasta. Season with salt and pepper to taste. Bring the mixture to a boil, then cover with a lid and reduce heat to maintain a simmer for 8 minutes.
3. Add vegetables: After 4 minutes of simmering, stir in frozen peas and broccoli pieces. Replace the lid and continue to simmer for the remaining 4 minutes. If the pasta looks dry, add a splash more water. Increase heat slightly if necessary to keep the simmer going.
4. Incorporate crème fraîche and season: Remove the lid and reduce heat to low. Stir the crème fraîche into the pasta mixture, blending it until creamy. Taste and adjust seasoning as needed with salt and pepper.
5. Finish with lemon, parmesan, and mint: Remove the pan from heat. Stir through fresh lemon juice, grated parmesan, and picked mint leaves to add brightness and flavor. Serve immediately with extra parmesan sprinkled on top if desired.

Notes

• For best results, use cooked chicken from a previous meal or leftover roast chicken.
• If you prefer, substitute crème fraîche with sour cream or Greek yogurt, but add it off the heat to prevent curdling.
• Use any short pasta shape such as penne, fusilli, or farfalle.
• The dish can be made vegetarian by omitting chicken and using vegetable stock instead of chicken stock.
• Fresh broccoli can be used if frozen is not available, just adjust cooking time slightly until tender.
• Adding a pinch of chili flakes during frying adds a nice hint of heat.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: one-pan chicken pasta, creamy chicken pasta, broccoli pasta, easy chicken dinner, quick pasta recipe, weeknight meal