Chicken And Broccoli Pasta Recipe

I think a creamy chicken pasta is one of the ultimate comfort foods for a busy weeknight. This particular chicken and broccoli pasta recipe offers a serious upgrade. Instead of a heavy alfredo, we’re building a vibrant, smoky sauce from roasted red peppers and garlic that adds depth and nutrition. It’s a restaurant-quality meal that satisfies the whole family, perfect for when you need easy dinner ideas without sacrificing flavor. I especially love how this family-friendly chicken and broccoli pasta recipe sneaks in extra vegetables while still giving my kids that familiar comfort food experience. The rich flavor profile will make this a new favorite weeknight chicken and broccoli pasta recipe.

Ingredients

• Boneless, Skinless Chicken Breasts: 1 lb (450g) total weight.
  Slice them horizontally into cutlets to ensure even cooking and faster searing.
  If preferred, you can swap for boneless, skinless chicken thighs for extra flavor and moisture.
• Pasta and Broccoli: 12 oz (340g) medium pasta (like penne, rotini, or orecchiette).
  1 lb (450g) fresh broccoli florets, cut into bite-sized pieces.
  Cooking the broccoli with the pasta during the last few minutes saves time and keeps the texture crisp-tender.
• Roasted Red Pepper Base: 2 large red bell peppers.
  4 cloves fresh garlic, left unpeeled for roasting.
  These will be roasted until blistered to create a sweet, smoky foundation for the sauce.
• Cream Sauce Components: 1 cup (250 mL) vegetable broth.
  1 cup (250 mL) heavy cream (full-fat recommended for best texture).
  1 small yellow onion, finely chopped.
• Seasoning and Finishers: 1 tbsp (15 mL) olive oil, plus extra for roasting.
  1 tsp (5 mL) smoked paprika, divided.
  1 tbsp (15 mL) fresh lemon juice to brighten the sauce and balance the richness.
  Swap note: If you don’t have fresh lemon, a tablespoon of white wine vinegar works in a pinch.
• Extras: Salt and freshly ground black pepper to taste.
  1/4 tsp (1 mL) red pepper flakes (optional, for heat).
  Fresh flat-leaf parsley, finely chopped for garnish.

Instructions

1. Step 1: Roast Peppers and Garlic
   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
   Halve the red bell peppers, remove seeds, and place cut-side down on the sheet.
   Add the four unpeeled garlic cloves and roast for 20-25 minutes, or until pepper skins are blistered and slightly charred, and the garlic is softened.
2. Step 2: Sear the Chicken
   While the peppers roast, slice the chicken breasts into thinner cutlets.
   Season generously with half of the smoked paprika, garlic powder, salt, and pepper.
   Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat and cook chicken for 5-7 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove and dice into bite-sized pieces.
3. Step 3: Cook Pasta and Broccoli
   Bring a large pot of salted water to a rolling boil and add the pasta.
   During the last 3-4 minutes of cooking, add the broccoli florets directly to the pot with the pasta.
   Reserve 1 cup (250 mL) of the starchy pasta cooking water before draining everything.
4. Step 4: Create the Smoky Roasted Red Pepper Cream Sauce
   Once peppers are roasted, cover them tightly in a bowl for 10 minutes to steam (this helps loosen the skin for easy peeling).
   In the same large skillet used for the chicken, add a little more olive oil if dry and sauté the finely chopped onion for 3-5 minutes until translucent.
   Combine the peeled roasted peppers, peeled roasted garlic, sautéed onion, remaining smoked paprika, broth, heavy cream, and lemon juice in a blender; blend until completely smooth and creamy.
5. Step 5: Combine and Finish
   Pour the smooth sauce back into the skillet over low heat and add the drained pasta, broccoli, and diced chicken.
   Toss gently until everything is coated and warmed through.
   If the sauce is too thick, add a splash or two of the reserved pasta water to reach the desired consistency. Taste and adjust seasoning.

Make-Ahead Tips and Family Meal Prep

This chicken and broccoli pasta recipe is perfect for busy weeknights, and a little prep work makes it even faster. Roast the red peppers and garlic ahead of time, up to 2 days in advance. Store in the refrigerator until ready to blend the sauce. Dice the chicken and broccoli florets earlier in the day to cut down on chopping right before dinner. To freeze, avoid freezing the finished dish; instead, prepare the sauce and freeze it separately for up to 3 months.

Smart Swaps and Variations for This Recipe

Customize this dish to fit your needs, especially if you have picky eaters or dietary restrictions. For a vegetarian version, swap the chicken with roasted chickpeas or white beans, adding extra smoked paprika to maintain the flavor profile. To make it dairy-free, substitute the heavy cream with full-fat canned coconut milk (unsweetened) or a high-quality cashew cream. Add extra vegetables like sautéed mushrooms, wilted spinach, or asparagus spears alongside the broccoli for more nutrients. For a different flavor twist, use a combination of smoked paprika and a pinch of cayenne pepper for a spicier kick.

FAQs

Q: Can I use pre-cooked chicken?

Yes, to save time, you can use pre-shredded rotisserie chicken or leftover chicken. Add it during Step 5 to heat through, rather than searing it first.

Q: What if I don’t have fresh red peppers? Can I use jarred?

While roasting fresh peppers provides a deeper smoky flavor, you can use 12 oz (340g) of drained jarred roasted red peppers in a pinch.

Q: Can I make this dish lighter?

Yes, you can substitute the heavy cream with half-and-half or evaporated milk, though the sauce won’t be as rich. Use whole wheat pasta for extra fiber to create a healthier chicken and broccoli pasta recipe.

Q: How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce; add a splash of broth or milk when reheating. I like to keep a bit of extra broth on hand specifically for reheating leftovers.

Q: Can I freeze the leftovers?

It is generally not recommended to freeze cream-based pasta sauces as they tend to separate upon thawing. Freeze the sauce separately before adding the pasta if necessary.

Q: What pasta shape works best for this sauce?

Short, sturdy shapes like penne, rotini, or orecchiette are ideal because they hold onto the thick, creamy sauce well.

Conclusion

This creamy chicken and broccoli pasta recipe with a smoky red pepper sauce takes comfort food to a new level. It’s a hearty, flavorful meal that manages to satisfy both adults and kids. Don’t forget to save this recipe for future meal planning!

chicken and broccoli pasta recipe

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• Author: Lauren Mitchell
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

A creamy chicken and broccoli pasta recipe featuring a vibrant, smoky sauce made from roasted red peppers and garlic. This easy weeknight meal offers a nutritious upgrade to traditional alfredo, satisfying both kids and adults.

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Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken breasts (sliced horizontally into cutlets)
• 12 oz medium pasta (penne, rotini, or orecchiette)
• 1 lb fresh broccoli florets
• 2 large red bell peppers
• 4 cloves fresh garlic (unpeeled)
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 small yellow onion (finely chopped)
• 1 tbsp olive oil (+ extra for roasting)
• 1 tsp smoked paprika (divided)
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh flat-leaf parsley (for garnish)

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Instructions

1. Roast Peppers and Garlic: Preheat oven to 400°F (200°C). Halve the red bell peppers, remove seeds, and place cut-side down on a baking sheet. Add unpeeled garlic cloves and roast for 20-25 minutes, until the pepper skins are blistered.
2. Sear the Chicken: Season the chicken cutlets generously with half of the smoked paprika, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove and dice into bite-sized pieces.
3. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Add the broccoli florets to the pot during the last 3-4 minutes of cooking. Reserve 1 cup of starchy pasta water before draining everything.
4. Prepare Smoky Red Pepper Cream Sauce: Once roasted, cover the peppers tightly in a bowl for 10 minutes to help loosen the skin. In the same large skillet, sauté the chopped onion until translucent. Combine the peeled roasted peppers, peeled roasted garlic, sautéed onion, remaining smoked paprika, broth, heavy cream, and lemon juice in a blender. Blend until completely smooth and creamy.
5. Combine and Finish: Pour the smooth sauce back into the skillet over low heat. Add the drained pasta, broccoli, and diced chicken. Toss gently until everything is coated and warmed through. Add reserved pasta water as needed to reach desired consistency, then taste and adjust seasoning before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce, so add a splash of broth or milk when reheating. If the sauce is too thick during preparation, thin it with a splash or two of the reserved pasta water.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: General

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 17 g
• Cholesterol: 110 mg