Garlic Herb Chicken Con Broccoli Recipe

This is a straightforward homemade version of Garlic Herb Chicken Con Broccoli — it’s creamy, garlicky chicken and broccoli tossed with orecchiette in a cozy herb sauce. It’s easy, fast, and hits the dinner sweet spot without breaking the bank.

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Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: creamy, garlicky, herb-forward
• Great for: weeknight dinners, meal preppers, something cozy but not heavy

Why I Like This Recipe

Didn’t really plan this. Just had chicken and a half bag of pasta sitting around — added garlic, cream, and whatever seasonings were in reach. Came out surprisingly solid. It’s become a fallback when I want something warm and filling without thinking too hard.

Ingredients

Pasta & Broccoli

• 10 oz orecchiette pasta
• 4 cups broccoli florets

For the Chicken

• ½ cup flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 2 chicken breasts
• 2–3 tbsp olive oil

For the Sauce

• 1 tbsp butter
• 2 cups half and half
• 1 tbsp minced garlic
• 2 tsp chicken bouillon
• 2 tbsp cornstarch
• Salt, to taste
• Parmesan cheese, for garnish

How To Make Garlic Herb Chicken Con Broccoli

1. Cook pasta & broccoli: Boil pasta in salted water. With 6–7 mins left, toss in the broccoli. Drain when pasta’s done.
2. Prep & cook chicken: Mix flour, salt, garlic powder, Italian seasoning, and red pepper flakes in a shallow bowl. Butterfly and flatten the chicken, dredge it in the flour mix. Sear in hot olive oil, about 3–4 mins per side, then cook through. Set aside.
3. Make the sauce: In a separate pan, melt butter. Add garlic and sauté till fragrant. Mix half and half with bouillon and cornstarch, whisk it in. Simmer till it thickens. Salt to taste.
4. Bring it together: Toss pasta and broccoli into the sauce. Stir gently. Taste and adjust. Plate with sliced chicken on top, finish with Parmesan.

Tips for Success

• Use thin chicken breasts for quicker, more even cooking.
• Add broccoli to pasta water to save time and cleanup.
• Stir the sauce constantly so it doesn’t clump.
• Orecchiette works best, but any short pasta will do in a pinch.
• Parmesan is more than garnish — it ties it all together.

Storage and Reheating

• Fridge: Good for 3 days in a sealed container.
• Reheat: Use a skillet with a splash of milk or water. Microwave is fine but the sauce might split slightly. Still tasty.

Frequently Asked Questions

• Can I sub the half and half?
  Yep — heavy cream makes it richer, 2% milk works too but sauce’s thinner.
• Is there a bouillon alternative?
  You can use broth, just reduce the cream a bit.
• No orecchiette?
  Any short pasta — penne, shells — they’ll work fine.
• Can I use frozen broccoli?
  Totally. Just throw it in the pasta water, same timing.
• How spicy is it?
  Mild. Add more red pepper flakes if you like heat.

Common Mistakes and How to Dodge Them

• Overcooked chicken
  Chicken dries out fast. Use a thermometer if you’ve got one — aim for 165°F.
• Sauce too thin or lumpy
  Whisk cornstarch mix well before adding. Let it simmer just long enough to thicken.
• Undercooked broccoli
  It should be tender but not mushy — 6–7 mins in pasta water is about right.
• Too salty?
  Bouillon adds a lot, so go easy with additional salt at first. Taste, then decide.
• Forgot the Parmesan?
• Don’t. It makes a difference. Sprinkle it right before serving so it melts a bit on top.

Nutrition Facts (Per Serving)

• Calories: 560 kcal
• Total Fat: 28 g
• Saturated Fat: 11 g
• Cholesterol: 110 mg
• Sodium: 740 mg
• Potassium: 510 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 4 g
• Sugars: 3 g
• Protein: 38 g