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Chicken and Broccoli Pasta
Chicken and Broccoli Pasta
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Prep Time:
10 minutes
Total Time:
40 minutes
Quick and delicious penne pasta with tender chicken, broccoli, and a tangy white wine lemon sauce for an effortless weeknight meal.
Ingredients:
  • 5 cups broccoli florets and stems (1 pound before trimming)
  • 1 pound boneless skinless chicken thighs
  • 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
  • 12 ounces penne pasta
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon chile flakes (optional)
  • 3 tablespoons unsalted butter
  • 3 tablespoons minced garlic
  • 1/3 cup freshly squeezed lemon juice
  • 1 1/4 cup dry white wine
  • 1/4 cup finely grated parmesan
Instructions:
  • Prepare the broccoli by cutting it into small florets, peeling the stems, and slicing the stems crosswise into 1/2-inch thick pieces; set aside.
  • Cut the chicken thighs in half lengthwise, then slice into 1/2-inch by 1-inch strips; set aside.
  • To cook the broccoli and chicken, start by heating 1 tablespoon of olive oil in a Dutch oven or heavy-duty pot over high heat. Add the broccoli and season with 1/2 teaspoon of salt. Pour in 1/4 cup of water, cover the pot, and steam the broccoli until the stems are just tender, about 4-8 minutes. Remove the lid, add another tablespoon of olive oil and chile flakes if desired, and stir occasionally until the broccoli browns slightly, about 3-4 minutes. Transfer the broccoli to a large bowl and cover. Using the same pot, heat 1 more tablespoon of olive oil over high heat. Add the chicken, spreading it out evenly and seasoning it with 1/2 teaspoon of salt. Let the chicken brown undisturbed for 4-6 minutes, then stir and cook until done, about 2-4 minutes more. Remove the chicken to the bowl with the broccoli, keeping the flavorful browned bits in the pan for the sauce.
  • Cook the pasta in boiling water with 1 tablespoon of salt until just barely al dente (around 8 minutes for penne).
  • Prepare the sauce: While the pasta cooks, melt butter in the pot with the chicken drippings over medium heat. Sauté garlic until fragrant, about 1 minute. Pour in wine and lemon juice, bringing it to a boil while scraping up the browned bits. Boil for 1 minute to reduce slightly and burn off alcohol. Remove from heat until pasta is ready.
  • - Remove 1 cup of pasta water from the pot once the pasta is cooked, then drain the pasta. - Combine the pasta with 1/2 cup of reserved pasta water in the pan and cook for 1 minute until slightly thickened. Adjust consistency with more pasta water if needed. - Stir in broccoli and chicken, coating them in the sauce. Heat through for about 30 seconds. - Taste and season with salt as desired.
  • Garnish each serving of pasta with a generous sprinkle of 1 tablespoon of freshly grated parmesan. Any leftovers can be refrigerated for up to 4 days. If you enjoyed this dish, please consider rating us below!

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