One-Pot Chicken, Broccoli and Penne Pasta
A streamlined one-pot dinner combining sauteed chicken and broccoli with penne pasta cooked directly in chicken broth, finished with parmesan and optional cream cheese for richness. This version skips complex techniques for weeknight simplicity, building layers of flavor through sequential cooking in one pan. Serve to families seeking comfort-food satisfaction without multiple dishes or lengthy prep.
Ingredients
- ¾ cup olive oil
- 1 clove garlic, minced
- 2 chicken breast halves, cut into bite-sized pieces
- 12 ounces frozen broccoli floretsfresh broccoli florets12 oz frozen = 2.5-3 cups freshvegetable-form
longer cook time needed
Full guide → - ⅛ teaspoon Tuscany seasoning
- 32 ounces chicken broth
- 1 pound penne pasta
- ¼ cup grated Parmesan cheese
- 8 ounces cream cheese(optional)heavy cream or sour cream1/4 cup cream cheese = 1/3 cup creamdairy-creamy
lighter, tangier alternative
Full guide →
Instructions
- 1
Cut chicken breasts into bite-sized pieces.
- 2
Heat olive oil in a large high-sided frying pan over medium-high heat. Saute minced garlic until golden, then discard.
- 3
Saute chicken pieces, stirring frequently, until cooked through. Transfer to a bowl, reserving juices.
- 4
Add frozen broccoli florets to the pan and sprinkle with Tuscany seasoning. Saute until thawed, browned, and tender. Transfer to the bowl with chicken.
- 5
Add pasta and chicken broth to the pan. Bring to a boil, stirring occasionally, until pasta reaches al dente texture, adding additional broth or water as needed.
- 6
Stir in cooked chicken, broccoli, and parmesan cheese to taste. If desired, stir in cream cheese until melted and sauce reaches preferred consistency.
Tips
Discard the garlic after browning to flavor the oil without overpowering the dish. Control heat to prevent the garlic from burning.
Stir pasta frequently during cooking to prevent sticking. Add broth gradually to maintain al dente texture and sauce consistency.
Reserve chicken and broccoli juices before removing from pan. They add depth to the final dish.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of broth to restore sauce consistency.
Assemble ingredients and cut chicken up to 8 hours prior. Do not cook pasta ahead; cook just before serving to prevent mushiness.
Serve immediately from the pan or divide into bowls. Offer additional grated Parmesan at the table.
Common Mistakes
Do not skip removing garlic to avoid bitter, burnt flavor overpowering the dish.
Do not let pasta sit too long in broth after cooking to avoid mushy texture and broken-down pasta pieces.
Do not crowd the pan during initial chicken saute to avoid steaming instead of browning.
Substitutions
Dairy-Free Swaps
lighter, tangier alternative
Full guide →General Alternatives
longer cook time needed
FAQ
Can I use fresh broccoli instead of frozen?
Yes. Cut fresh broccoli into florets (about 2.5-3 cups for 12 oz frozen equivalent). Add 2-3 minutes earlier and saute longer to ensure doneness before adding pasta.
What if I do not have Tuscany seasoning?
Substitute Italian seasoning, or use 1/4 teaspoon dried oregano plus 1/4 teaspoon dried basil. Adjust to taste. The seasoning is flexible and forgiving.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth or water to restore sauce and prevent drying.