Skinny Pasta with Broccoli & Chicken

Pasta, and chicken in a simple olive oil, garlic and broccoli sauce.

This is one of my favorite quick and easy pasta recipes.

I’ve been making it for years, ever since a work friend shared it with me over lunch one day decades ago.

I used to make it with penne or rigatoni, but now I use whatever short-cut gluten-free pasta I happen to have in the pantry. Last night it was rotini.

I like to cook the broccoli as long as the pasta, so it falls apart upon stirring and becomes a course puree. It’s delicious with or without the chicken, so leave it out if you like.

I’ve made it lighter  and healthier through the years too – by using less olive oil and more chicken broth, white wine and some of the reserved pasta water.

Skinny Chicken Broccoli Pasta

Skinny Chicken Broccoli Pasta

Be sure to use good cheese in this simple recipe – not the cheap stuff; it’s just not the same. Either Parmigiano Reggiano or Pecorino Romano work well. You can also add some crushed red pepper flakes for a little heat if you like.

I like to serve it with a simple mixed green salad.


5.0 from 1 reviews
Skinny Broccoli & Chicken Pasta Recipe
Prep time
Cook time
Total time
Pasta and chicken in a simple olive oil, garlic and broccoli sauce.
Recipe type: Pasta, Main Dish
Serves: 4
  • 6 ounces penne or rotini pasta (about 3 cups)
  • 4-1/2 cups broccoli florets (about 12 ounces)
  • 2 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 12 ounces chicken breasts, cut into 1-inch pieces (2 to 3
  • 1 cup chicken broth
  • ¼ cup dry white wine (optional)
  • ¼ cup grated Parmesan or Romano cheese
  • Salt & Pepper to taste
  1. Bring a large pot of water to a boil. When water boils, add a generous handful of salt, add pasta and broccoli and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about ½ cup of the pasta water and set aside. Drain the pasta and broccoli.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the garlic and chicken and cook, stirring occasionally until the chicken is browned, about 5 minutes.
  3. Stir in the chicken broth and wine, if using, and bring to a boil, stirring occasionally.
  4. Add the pasta and broccoli to the skillet, along with the grated cheese, salt and pepper and mix well.
  5. If the mixture seems dry, add the reserved pasta water, a little at a time, using only as much as needed.
  6. Serve immediately pasta bowls with additional grated cheese and red pepper flakes on the side
Cook's Notes
Nutritional Estimates Per Serving (1/4th): 360 calories, 12.3 g fat, 30.4 g carbohydrates, 2.3 g fiber, 29 g protein, and 9 WW PointsPlus Value

 Related Posts:

Skinny Artichoke and Pasta Bake
Mediterranean Chicken and Pasta
Roasted Shrimp and Broccoli
Skinny Chicken Broccoli Casserole

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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  1. Jennifer says

    This was amaaaaaaazing. Even my toddler ate it! Will for sure be a staple in our house from now on. Thank you!!!

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