Savory roasted garlic and peppery chili flakes elevate this chicken and broccoli pasta to a weeknight staple you’ll always want in your kitchen repertoire. It’s delicious with garlic bread, crisp white wine, roasted peppers, a simple side salad; in fact most things.
Jump to RecipeChicken And Broccoli Pasta Recipe Ingredients
- 1½ cups cooked chicken breast, diced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ⅛ tsp red chili flakes
- 2 cups broccoli florets
- 8 oz rigatoni pasta
- ½ cup grated parmesan
- 4 oz cream cheese, cubed
- 4 oz jar Alfredo sauce
- ½ cup sun-dried tomatoes, julienned
- 1 tbsp chopped croutons
- Lemon wedge and fresh parsley, for topping
How To Make Chicken And Broccoli Pasta Recipe
- Boil the pasta: Bring a large pot of heavily salted water to a boil, drop in the rigatoni and cook away until perfectly al dente, then drain and set aside.
- Sauté the broccoli: Place a medium skillet over a medium heat with the olive oil, toss in the broccoli florets seasoned with salt, pepper, and chili flakes, and sauté for a few minutes until they turn a vibrant, bright green.
- Add garlic + chicken: Add the minced garlic to the pan and cook for just a minute until fragrant, then toss in the diced chicken and leave to warm through, soaking up all those lovely garlicky oils.
- Make the sauce: Pour the Alfredo sauce over the mixture and drop in the cubes of cream cheese, stirring gently on a low heat until the cheese has melted and you have a smooth, velvety sauce coating the chicken and veg.
- Bring it all together: Stir in the cooked rigatoni and the grated parmesan, mixing well to ensure every tube of pasta is beautifully coated, then toss in the julienned sun-dried tomatoes last so they stay lovely and chewy.
- Finish + serve: Scatter the chopped croutons over the top for a bit of cheeky crunch, squeeze over some fresh lemon juice, and sprinkle with chopped parsley. Bring it to the table and tuck in!
Recipe Tips
- How to get the best broccoli texture: Sauté the broccoli just until it’s fork-tender; overcooking will make it mushy and lose that beautiful bright green color.
- How to ensure a smooth sauce: Make sure the cream cheese is at room temperature before adding it to the pan so it melts quickly into the Alfredo sauce without leaving lumps.
- Why use croutons on pasta: The chopped croutons provide a surprising and delicious texture contrast that mimics toasted breadcrumbs but with extra seasoning.
- How to brighten the flavors: Don’t skip the lemon wedge; the acidity of the citrus cuts through the richness of the cream cheese and Alfredo for a balanced bite.
What To Serve With Chicken And Broccoli Pasta Recipe?
This Chicken And Broccoli Pasta Recipe is a rich, comforting meal that needs a zesty finish! A side of Warm Garlic Bread is the classic choice for dipping into the creamy sauce. For a lighter touch, a crisp Italian Side Salad with a balsamic vinaigrette adds a lovely acidity that contrasts with the parmesan! A cold glass of Chardonnay or a Sparkling Water with Lime pairs wonderfully with the savory, herb-infused chicken.
How To Store Chicken And Broccoli Pasta Recipe
- Refrigerate: Place leftovers in an airtight container for up to 3 days.
- Reheat: Warm on the stove over low heat, adding a splash of milk or water to loosen the sauce as the cream cheese thickens when cold.
- Freeze: It is not recommended to freeze this dish as the cream-based sauce may separate and the broccoli can become watery upon thawing.
Chicken And Broccoli Pasta Recipe Nutrition Facts
- Calories: 480 kcal
- Total Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 720mg
- Total Carbohydrates: 38g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, if starting with raw chicken, sauté the diced breast in the olive oil until fully cooked through before adding the broccoli and garlic to the pan.
Penne, fusilli, or even bow-tie pasta work perfectly as they have plenty of surface area to hold onto the thick, creamy sauce.
At 1/8 teaspoon, the heat is very mild and mostly enhances the other flavors. If you are sensitive to spice, feel free to omit it entirely.
Chicken And Broccoli Pasta Recipe
Course: DinnerCuisine: American-ItalianDifficulty: Easy2
servings10
minutes20
minutes480
kcalTender chicken and bright broccoli florets tossed in a creamy Alfredo and cream cheese sauce with chewy sun-dried tomatoes and a crunchy crouton topping.
Ingredients
1½ cups cooked chicken
2 cups broccoli florets
8 oz rigatoni pasta
4 oz cream cheese
4 oz Alfredo sauce
½ cup sun-dried tomatoes
½ cup parmesan
4 cloves garlic
2 tbsp olive oil
Salt, pepper, chili flakes
Croutons, lemon, and parsley
Directions
- Boil rigatoni in salted water until al dente; drain and set aside.
- Sauté broccoli in olive oil with salt, pepper, and chili flakes until bright green.
- Add garlic and chicken; stir for 1 minute until fragrant and warm.
- Pour in Alfredo sauce and cream cheese; stir on low until smooth and creamy.
- Fold in the pasta, parmesan, and sun-dried tomatoes.
- Top with chopped croutons, lemon juice, and parsley before serving.
Notes
- Cook the pasta al dente for the best bite.
- Use fresh lemon juice to brighten the heavy sauce.
- Add croutons just before serving for maximum crunch.
