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One-Pot Pasta with Chicken and Broccoli

This is my go-to recipe when I need a balanced meal that actually gets the kids to eat their veggies! The chicken makes it filling and protein-packed, while the broccoli sneaks in those nutrients. Plus, with everything cooking in one pot, you'll have dinner ready before the hangry meltdowns begin!
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 12 oz penne or bow-tie pasta
  • 3 cups broccoli florets
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
  2. In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
  3. Pour in the chicken broth and heavy cream, then add Italian seasoning and red pepper flakes if using. Bring to a boil.
  4. Add the pasta and stir well. Reduce heat to medium and cook, stirring occasionally, for 8-10 minutes until pasta is almost tender.
  5. Add the broccoli florets and return the cooked chicken to the pot. Continue cooking for 4-5 minutes until broccoli is tender-crisp and pasta is fully cooked.
  6. Remove from heat and stir in the mozzarella and Parmesan cheeses until melted and creamy. Season with additional salt and pepper if needed. Let stand for 2-3 minutes before serving to allow the sauce to thicken.