Broccoli and Pasta with Chicken Recipe

Name: Broccoli and Pasta with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Broccoli Florets; 2 cups Bow Tie Pasta (Dry); 2 Boneless, Skinless Chicken Breasts; 1 Tablespoon Olive Oil; 1/2 teaspoons Garlic Powder; 1 teaspoon Ground Pepper; 1/2 teaspoons Onion Powder; 1 teaspoon Dried Parsley; 1/2 teaspoons Salt; 2 cups Milk; 2 Tablespoons Butter; 2 teaspoons Hot Sauce; 2 teaspoons Grated Parmesan Cheese; 1 cup Shredded Mozzarella Cheese; 2 Tablespoons Diced Red Bell Pepper, For Garnish

Servings: persons

2 cups Broccoli Florets
2 cups Bow Tie Pasta (Dry)
2 Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1/2 teaspoons Garlic Powder
1 teaspoon Ground Pepper
1/2 teaspoons Onion Powder
1 teaspoon Dried Parsley
1/2 teaspoons Salt
2 cups Milk
2 Tablespoons Butter
2 teaspoons Hot Sauce
2 teaspoons Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
2 Tablespoons Diced Red Bell Pepper, For Garnish

1
Cut the florets off of the broccoli stalk.
2
Cut the stalk into small pieces.
3
Boil water in a medium size pan, and add the pasta and broccoli.
4
Cook until the pasta is al dente, then strain and set aside.
5
Cut the chicken into bite size pieces.
6
Heat a large skillet on medium heat and add the olive oil.
7
Next, add the chicken, garlic powder, pepper, onion powder, dried parsley and salt.
8
Stir the chicken and spices/herbs together.
9
Continue cooking the chicken until it starts to brown just a bit, about 4 minutes.
10
Then add the milk, butter, hot sauce, and cooked pasta and broccoli.
11
Stir all ingredients together.
12
Next add the parmesan and mozzarella cheese.
13
Stir all of the ingredients together and let simmer until the milk cooks down just a bit, about 5 minutes.
14
Serve hot right out of the pan and garnish with diced red bell peppers.

821

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups Broccoli Florets, 2 cups Bow Tie Pasta (Dry), 2 Boneless, Skinless Chicken Breasts, 1 Tablespoon Olive Oil, and more.

Yes, Broccoli and Pasta with Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli and Pasta with Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions