Amazing 35-Min Chicken Broccoli Pasta

Name: Amazing 35-Min Chicken Broccoli Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 12 ounces penne or rigatoni; 1 pound boneless skinless chicken thighs, cut into 1-inch strips; 1 pound broccoli (florets and peeled stems), cut into small pieces; 3 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided; ¼ teaspoon black pepper; ½ teaspoon crushed red pepper flakes (optional); 3 tablespoons unsalted butter; 3 cloves garlic, minced; ⅓ cup lemon juice (from 2 lemons); 1¼ cups low-sodium chicken broth; ¼ cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley

By anna Boncoeur On August 15, 2025

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If you’re staring down a busy weeknight and thinking you have zero time for a decent dinner, stop right there! I’m Anna, and I love sharing simple, flavorful chicken recipes that make everyday cooking easier and way more joyful. What I’m bringing you today is the absolute best chicken broccoli pasta you’ll ever whip up—and yes, it’s faster than delivery! Seriously, we’re talking bright, zesty lemon garlic sauce coating tender chicken and perfectly cooked broccoli, all on the table in about 35 minutes.

I’ve spent years perfecting meals that taste like they took hours but were actually super quick. This one-pan wonder is my go-to because it’s light, satisfying, and uses ingredients I usually have on hand. Forget those heavy cream sauces; this one sings with fresh lemon and garlic. Trust me, once you try this easy chicken broccoli pasta, it’s going right into your regular rotation. Let’s get cooking!

Table Of content

Essential Ingredients for Perfect Chicken Broccoli Pasta

Okay, let’s talk about what makes this lemon garlic sauce sing! For a recipe this fast, ingredient quality really matters. We need things that pack a punch because they don’t have hours to meld together. I’ve listed out everything you need for four satisfying servings right here. Don’t skip the fresh lemon juice—bottled just doesn’t have that bright zing we’re aiming for in this quick dinner!

Ingredient	Quantity
Penne or Rigatoni	12 ounces
Boneless Skinless Chicken Thighs	1 pound
Broccoli (Florets and Stems)	1 pound
Olive Oil	3 tablespoons, divided
Kosher Salt	1 teaspoon, divided
Black Pepper	¼ teaspoon
Crushed Red Pepper Flakes	½ teaspoon (optional)
Unsalted Butter	3 tablespoons
Garlic	3 cloves, minced
Lemon Juice (freshly squeezed)	&frac13; cup
Low-Sodium Chicken Broth	1¼ cups
Grated Parmesan Cheese	¼ cup
Fresh Parsley	2 tablespoons, chopped

Pasta and Protein Selection

For the pasta, I love using penne or rigatoni because those ridges grab onto the sauce beautifully. You’ll need 12 ounces. For the chicken, please grab boneless, skinless thighs—they stay juicier than breasts when you’re cooking quickly over medium-high heat! Make sure you cut the chicken into uniform 1-inch strips so everything cooks evenly in that pan.

Building the Lemon Garlic Sauce Base

The sauce is where the magic happens! We rely heavily on fresh garlic—three cloves, minced finely—for that aromatic base. Then comes the star: about a third of a cup of fresh lemon juice. We balance that acidity with 1 and a quarter cups of low-sodium chicken broth. If you like a little kick to cut through the richness, sprinkle in that optional half-teaspoon of crushed red pepper flakes right when you add the garlic.

Vegetables and Finishing Touches

Don’t toss those broccoli stems! Peel them lightly and chop them up along with the florets. We’re using a full pound of broccoli, and we want every part of it. Once everything is cooked, we bring it all home by tossing in a quarter cup of grated Parmesan cheese for saltiness and richness, plus two tablespoons of fresh, bright parsley for color and freshness.

Equipment Needed for Your Chicken Broccoli Pasta

To make this chicken broccoli pasta come together in under 40 minutes, you need a few key players ready to go. Don’t worry, nothing fancy here! You’ll need a large pot for boiling the pasta, of course. The main work happens in one large skillet or pan—deep enough to hold the sauce and all the ingredients tossed together. Finally, make sure you have a good colander for draining and a sharp knife for all that chopping!

Step-by-Step Instructions for Stellar Chicken Broccoli Pasta

Alright, let’s get this incredible chicken broccoli pasta on the table! Since this is a quick meal, efficiency is key. Have everything chopped and measured before you even turn on the stove—we call that *mise en place*, but really, it just means you won’t panic later!

Cooking the Pasta and Prepping the Broccoli

First things first, get a big pot of water boiling and salt it well. Drop in your 12 ounces of pasta and cook it until it’s just shy of done—al dente is perfect. Before you drain it, scoop out about a full cup of that starchy, salty liquid and set it aside. That’s liquid gold for your sauce later! Drain the pasta immediately. While that’s happening, let’s tackle the broccoli. Heat 1 tablespoon of olive oil in your large pan over medium-high heat. Throw in your chopped broccoli and a quarter teaspoon of salt, then add just a quarter cup of water. Cover it up and let it steam for about 4 to 5 minutes until it’s tender-crisp. Take the lid off and let it cook uncovered for another couple of minutes until you see a little bit of nice browning. Scoop that broccoli into a bowl and leave the pan right there on the stove!

Searing the Chicken to Temperature

Now for the protein! Add another tablespoon of olive oil to that same hot pan. Season your 1-inch chicken strips generously with the rest of your salt and the black pepper. Lay the chicken strips in the hot pan, trying not to crowd them too much—we want golden color, not steam! Cook these for about 6 to 8 minutes total, turning them so they get golden on all sides. You absolutely must check the temperature here for food safety; they need to hit 165 degrees Fahrenheit internally. Once they’re cooked through and looking gorgeous, transfer them straight into the bowl with the broccoli. Don’t wipe out the pan; those brown bits are flavor!

Creating the Bright Lemon Garlic Sauce

Time to build that zesty sauce! Turn the heat down slightly and add your last tablespoon of olive oil along with all 3 tablespoons of butter. Once the butter melts, toss in your minced garlic and those optional red pepper flakes. Stir constantly for just one minute until you can really smell that garlic—don’t let it burn! Now, pour in the fresh lemon juice and the chicken broth. Get a wooden spoon or spatula and scrape up every single browned speck stuck to the bottom of the pan. That’s called the *fond*, and it’s packed with taste! Let that mixture bubble gently and simmer for about 3 to 4 minutes until the sauce reduces just a tiny bit—it should thicken slightly.

Bringing the Chicken Broccoli Pasta Together

Everything goes back into the pan now! Add your drained pasta, the cooked chicken, and the broccoli right into that simmering lemon garlic sauce. Toss everything together really well to coat. If it looks a little too tight or thick, grab that reserved pasta water and add it a splash at a time until the sauce clings perfectly to the pasta. You want it saucy, not watery! Finally, turn the heat to low and stir in the Parmesan cheese and the fresh parsley. Give it one last taste check. Does it need more salt? A little squeeze of extra lemon? Adjust it now, and then serve it up immediately!

Expert Tips for Success with Chicken Broccoli Pasta

This lemon garlic chicken broccoli pasta is tough to mess up, but a few little tricks from my kitchen can elevate it from good to absolutely unbeatable. Since we are moving fast, we need to be smart about liquids and seasoning. Don’t get discouraged if the sauce looks thin right away—that’s where the pasta water comes in handy!

Achieving the Right Sauce Consistency

The secret weapon here is that starchy pasta water we saved. Don’t dump it all in at once! Add it slowly, just a quarter cup at a time, while you are tossing the pasta in the sauce. The starch in that water helps emulsify the lemon juice and broth, creating a glossy, rich coating that sticks to everything instead of pooling sadly at the bottom of your bowl. It’s the difference between a watery dish and a perfectly coated pasta. If you enjoy quick, flavorful meals like this, you might also love my recipe for delicious one-pan dinner!

Flavor Adjustments for Your Chicken Broccoli Pasta

Because we used low-sodium broth, you really need to taste before you serve. Once the Parmesan is in, give it a good stir and then taste a piece of chicken and pasta together. If it tastes flat, add a tiny pinch more salt. If the lemon isn’t quite popping enough for you, a small squeeze of fresh lemon juice right at the end brightens everything up beautifully. This final seasoning step is non-negotiable for the best flavor!

Common Questions About This Quick Chicken Broccoli Pasta

I know when you’re cooking fast, you sometimes have to make substitutions. Don’t sweat it! Here are a few things I get asked all the time about making this super satisfying chicken broccoli pasta work for any situation.

Can I Use Dried Herbs Instead of Fresh Parsley?

You definitely can, especially if you don’t have fresh parsley on hand. If you substitute dried parsley for the two tablespoons of fresh, just use about two teaspoons of dried. Remember that dried herbs are stronger, so you don’t need a one-to-one swap. Add the dried parsley when you add the garlic so it has time to bloom in the heat.

What If I Don’t Have Fresh Lemons for This Chicken Broccoli Pasta?

If you are totally out of fresh lemons, bottled lemon juice will work in a pinch to get you through the weeknight rush. I’d start with maybe half the amount called for—about 2 tablespoons—and then taste it before adding more. Bottled juice is often sharper and less bright than fresh, so go easy at first until you find a flavor you like.

Can I Make This Recipe Vegetarian?

Absolutely! This lemon garlic sauce is so good it doesn’t even need the chicken to shine. If you skip the chicken thighs, you’ll want to bulk up the veggies or add a different protein. Try adding a can of drained chickpeas when you sauté the broccoli, or toss in some sliced mushrooms with the garlic. Just make sure you still reserve that pasta water!

Serving Suggestions for Your Meal

Since this chicken broccoli pasta is already bursting with bright, zesty lemon and garlic goodness, you don’t need anything heavy on the side! It’s truly a one-dish wonder. If you want a little something extra, I always suggest keeping it light. A simple side salad with mixed greens and a super light vinaigrette cuts through the richness of the Parmesan perfectly. Or, if you need a crunch, toast up some sliced almonds and sprinkle them right over the top of the pasta when you serve it! You can find more great ideas for quick meals on our Pinterest page.

Storing Leftover Chicken Broccoli Pasta

I know leftovers are the best part of a quick dinner, but pasta can get tricky! If you’re lucky enough to have any of this fantastic chicken broccoli pasta left over, you need to treat it right so it doesn’t turn dry and sad in the fridge. This dish is best eaten within two days, maximum. Make sure you let it cool down a bit before you seal it up tightly in an airtight container. You want to keep that moisture locked in!

Best Practices for Refrigeration and Reheating

Here’s my pro tip for avoiding dry pasta when you reheat: always add a little splash of liquid before you heat it up. Whether you use the microwave or a little saucepan, mix in about a teaspoon of water or chicken broth per serving. That liquid turns to steam in the heat, keeping the sauce from seizing up. Only reheat what you plan to eat right away, and stir it well halfway through heating to distribute that moisture evenly. It’ll taste almost as good as the first time! If you are looking for other quick chicken ideas, check out this recipe for loaded chicken salad recipe.

Storage Method	Container Type	Shelf Life
Refrigeration	Airtight Container	2 Days
Freezing	Freezer-safe container	Not Recommended

Final Thoughts on Making Everyday Cooking Joyful

I truly hope you give this bright, zesty chicken broccoli pasta a try the next time you need dinner fast! It proves you don’t have to sacrifice flavor just because you’re short on time. Let me know down in the comments how it turned out for you and what your family thought! For more simple chicken recipes, take a look at our guide on chicken recipes.