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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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