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When you are looking for a quick, satisfying weeknight dinner that feels a little rustic and a lot delicious, this Pasta with Chicken and Broccoli might become your new regular.
It is simple. It is light. And it comes together in about 30 minutes with ingredients you probably already have.
This recipe has been in my kitchen for decades—passed along by a work friend over lunch one day, back when I was still making it with a heavy hand on the olive oil. I have lightened it up over the years, and honestly? It’s better now than it ever was.
Why I Love This Pasta with Chicken and Broccoli
- One skillet dinner. Less cleanup, more enjoyment.
- Light but satisfying. Chicken broth and pasta water do the work that extra oil used to do.
- The broccoli practically melts in. Cook it right along with the pasta and it breaks down into a loose, rustic sauce that coats everything beautifully.
- Great cheese makes it. A little good Parmigiano Reggiano or Pecorino Romano goes a long way.
- Endlessly flexible. Skip the chicken for a meatless version, swap the pasta shape, add red pepper flakes for heat, add anchovies for more flavor — it works every time.
Ingredients and Substitutions
- Short-cut pasta — Penne, rotini, or rigatoni all work well. Use whatever you have in the pantry. I’ve made it with all three and it’s delicious every time.
- Broccoli florets — Fresh works best. The florets cook right along with the pasta and break down into a loose, flavorful coating.
- Olive oil — Just a little goes a long way here. Good quality olive oil makes a noticeable difference in a simple recipe like this.
- Crushed garlic — Fresh is best. Use as much or as little as you like. Or course jarred or garlic powder will work in a pinch.
- Chicken breasts — Cut into 1-inch pieces so they cook quickly and evenly. You could also use chicken tenders or leftover rotisserie chicken in a pinch.
- Chicken broth — This is what keeps the dish light and saucy without extra fat. Low-sodium is a great choice if you’re watching salt.
- Dry white wine — Optional, but it adds a lovely layer of flavor. If you’d rather skip it, just add a splash more broth.
- Grated Parmesan or Romano cheese — Please don’t use the cheap stuff here if you can avoid it. A good Parmigiano Reggiano or Pecorino Romano makes this dish sing.
- Salt, pepper, and red pepper flakes — Season as you go, and keep red pepper flakes on the table for anyone who likes a little extra heat.
Calories and WW Points?
According to my calculations, each serving has about 360 calories.
WW Points: 8
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 PointsPlus (Old WW plan)
How to Make Pasta with Chicken and Broccoli
- Bring a large pot of well-salted water to a boil. Add the pasta and broccoli together and cook according to pasta package directions for al dente. Before draining, reserve about ½ cup of the pasta water and set aside. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet (affiliate link) over medium-high heat. Add the garlic and chicken and cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 5 minutes.
- Stir in the chicken broth and wine (if using) and bring to a boil.
- Add the drained pasta and broccoli to the skillet along with the grated cheese, salt, and pepper. Toss well to combine.
- If the mixture looks dry, add the reserved pasta water a little at a time until you reach your desired consistency.
- Serve immediately in pasta bowls with extra grated cheese and red pepper flakes on the side.
A Few Cooking Notes
I cook the broccoli right along with the pasta on purpose. By the time everything is drained and tossed together, the florets break down and become almost a rough, savory coating on the pasta—not quite a sauce, but something even better.
Good cheese really matters in a recipe this simple. Splurge on the real thing if you can—Parmigiano Reggiano or Pecorino Romano, freshly grated. It makes a noticeable difference.
I like to serve this with a simple mixed green salad on the side. It’s an easy, complete meal that feels a little like something you’d order at a neighborhood Italian restaurant.
If you’ve made this Broccoli and Chicken Pasta, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Broccoli and Chicken Pasta Recipe
Equipment
Ingredients
- 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
- 1 cup chicken broth
- 1/4 cup dry white wine (optional)
- 1/4 cup grated Parmesan or Romano cheese
- Salt & Pepper to taste
Instructions
- 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 1/2 cup of the pasta water and set aside. Drain the pasta and broccoli.
- Meanwhile, heat olive oil in a large skillet (affiliate link) over medium-high heat. Add the garlic and chicken and cook, stirring occasionally until the chicken is browned, about 5 minutes.
- Stir in the chicken broth and wine, if using, and bring to a boil, stirring occasionally.
- Add the pasta and broccoli to the skillet, along with the grated cheese, salt and pepper and mix well.
- If the mixture seems dry, add the reserved pasta water, a little at a time, using only as much as needed.
- Serve immediately pasta bowls with additional grated cheese and red pepper flakes on the side
Notes
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan) I’ve made it lighter and healthier through the years by using less olive oil and more chicken broth, white wine and some of the reserved pasta water. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy WeightWatchers Friendly Ideas for Dinner
If you like Pasta with Broccoli and Chicken, you may also like:
- Artichoke and Pasta Bake
A hearty, oven-baked pasta that is perfect for busy weeknights. - Mediterranean Chicken and Pasta
Bright, bold flavors with olives, tomatoes, and herbs. - Roasted Shrimp and Broccoli
A quick sheet pan dinner that is light and full of flavor. - Chicken Broccoli Casserole
Creamy, comforting, and a longtime family favorite that is easy to make ahead. - Bisquick Impossibly Easy Chicken Broccoli Pie
A reader favorite that comes together in minutes.
How many ounces cooked pasta dish. Thank you
Hi Diane,
I haven’t weighed the cooked dish. I just eyeball 1/4th of the recipe and call it a serving. I’ll try to get more precise measurements the next time I make it. ~Martha
I am always unsure when the amount of pasta called for in recipe 2 ounces- I presume that is uncooked- but how much is the size of the cooked portion. Thank you
Hi Diane,
Yes, Diane, the recipe says 6 ounces of uncooked pasta or about 3 cups. I haven’t weighed the cooked dish. I just eyeball 1/4th of the recipe and call it a serving. I’ll try to get more precise measurements the next time I make it. ~Martha
I just made the broccoli,chicken and pasta. I did not have Parmesan cheese but used hard cheddar. I added some red pepper flakes to put a little kick to it. Enjoyed it. Will be making again.
What are the smart points
This was amaaaaaaazing. Even my toddler ate it! Will for sure be a staple in our house from now on. Thank you!!!
Thanks Jennifer. I love that your toddler ate it too!!! What a huge compliment. Thanks so much.
This is a quick and very delicious recipe – and the portion size is huge!!