Go Back

Healthy Chicken Broccoli Pasta - A Simple, Satisfying Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole-wheat or high-fiber pasta (penne, fusilli, or rotini work well)
  • 2 cups broccoli florets (fresh or frozen)
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 2 tablespoons olive oil (divided)
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1/2 teaspoon kosher salt (plus more for pasta water)
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt (2% or whole milk for best texture)
  • 1/3 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/4 cup chopped fresh parsley (optional, for garnish)
  • Zest of 1/2 lemon (optional, brightens everything)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  2. Add the broccoli: During the last 2–3 minutes of pasta cooking, add the broccoli florets to the pot. This steams the broccoli perfectly while saving time and dishes.
  3. Reserve water and drain: Before draining, scoop out about 1/2 cup of the starchy pasta water. Drain pasta and broccoli and set aside.
  4. Cook the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through, about 5–7 minutes. Remove to a plate.
  5. Sauté the garlic: Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the same skillet. Stir in the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  6. Build the sauce: Pour in the chicken broth and stir, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
  7. Add the creamy elements: Take the skillet off the heat. Whisk in the Greek yogurt and Parmesan until smooth. If it looks too thick, add a splash of reserved pasta water to loosen.
  8. Combine everything: Add the cooked chicken, drained pasta, and broccoli to the skillet. Toss gently over low heat until coated. Stir in lemon juice and lemon zest. Adjust seasoning with extra salt and pepper if needed.
  9. Finish and serve: Sprinkle with chopped parsley and more Parmesan. Serve warm with a wedge of lemon on the side if you like a brighter finish.