Best 20 Pasta Broccoli And Chicken Recipes

CHEESY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
• Flip chicken, then add onions and garlic as the second side browns.
• Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
• Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
• After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
• Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
• Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
• Enjoy!

CHICKEN AND BROCCOLI PASTA

Steps:

• In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
• Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
• Add basil and toss well; top with Parmesan cheese. Serve.

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

CHICKEN PARMESAN, PASTA AND BROCCOLI

Steps:

• Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.
• Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CHEESY CHICKEN PASTA WITH BROCCOLI AND BACON

Steps:

• Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water.
• While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper.
• Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed.
• Distribute the pasta into bowls and top with the bacon and chives.

CREAMY PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Dice raw chicken into bite-size pieces, small enough for baby to manage.
• Clean cutting board thoroughly, dice mushrooms, broccoli and tomato to same size chunks.
• In large saucepan, cook chicken with mushrooms and spices over medium heat, until chicken is thoroughly cooked.
• Add broccoli and tomatoes, cover and reduce heat to low until broccoli is tender.
• Add chicken broth, allow to simmer while you mix milk, flour, parmesan and grated cheese in small bowl.
• Add mixture to saucepan, stir continuously until grated cheese has melted and blended well into sauce.
• Add cooked and drained pasta, toss and serve.
• For adults, extra salt or pepper may be added. For babies, portions may be mashed or eaten as is, depending on your child's capabilities or preferences.

BROCCOLI AND CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse under cold water. Transfer pasta to a large bowl.
• Meanwhile, fit a deep saucepan with a steamer insert. Add 2 inches of water and heat to boiling. Place broccoli in the steamer, cover, and cook until just tender, about 4 minutes. Add to the bowl with the cooked pasta.
• Add chicken, corn, tomatoes, and green onions to the bowl with the pasta.
• Whisk olive oil, honey, soy sauce, lemon juice, and black pepper together in a bowl. Pour dressing over pasta salad and toss to coat.

CREAMY GARLIC CHICKEN AND BROCCOLI PASTA RECIPE

Steps:

• 1.Cook pasta according to directions on package. Drain and set aside. 2.For Chicken: 3.In a large pan, heat olive oil over medium high heat. 4.On a large plate mix together flour, salt, garlic powder and pepper. Dredge chicken breasts in flour mixture and shake off excess. 5.Place in hot oil and cook for 3-4 minutes on each side or until chicken is cooked through. 6.Remove from pan and place on a clean plate to rest. 7.For Sauce: 8.In a medium sauce pan, heat butter over medium high heat. 9.Add in garlic and saute for 30 seconds. 10.Stir in flour and cook for 1 minute, stirring constantly. 11.Pour in heavy cream, Parmesan cheese, salt and pepper. Turn heat down to low and stir until cheese is melted and everything is heated through. Taste for seasoning. Assembly: Toss pasta and cooked broccoli together. Thinly slice chicken breasts and place over pasta. Generously pour sauce over and serve.

CREAMY CHICKEN, PASTA AND BROCCOLI BAKE

Steps:

• Heat oven to 350°F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
• Meanwhile, heat large nonstick frying pan on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Remove from heat and stir in 1/2 cup mozzarella.
• Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
• Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO

Steps:

• Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
• In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
• Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
• In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

CHICKEN, BROCCOLI, AND TOMATO PASTA

Steps:

• Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
• Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
• Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
• Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
• Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.

CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 180 degrees C.
• Lightly spray olive oil over baking dish.
• Place pasta in a pot of boiling water and cook as per packet instructions.
• Drain well.
• Combine pasta, broccoli, onion and chicken and place in the baking dish.
• Mix together sour cream, milk, soup mix and salt and pepper if desired and pour over the pasta.
• Sprinkle cheese over top and bake for about 25 minutes or until golden in colour.

KATIE'S CHICKEN AND BROCCOLI PASTA

Steps:

• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. Stir in lemon juice and capers, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer. Remove chicken from pan.
• Using the same pan, add asparagus, broccoli, mushrooms, and water to the juices remaining in the pan. Cover, and simmer until the broccoli and asparagus are tender. Layer pasta, chicken, and vegetables in a large platter or bowl to serve.

SPICY CHICKEN AND BROCCOLI WITH SQUASH PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place chicken thighs and sausage links on the baking sheet. Season chicken lightly with salt and pepper.
• Bake in the preheated oven until chicken is no longer pink in the center, about 25 minutes. Cool until easily handled, 5 to 10 minutes. Pull chicken apart. Slice sausage links.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli; cook and stir for 3 minutes. Stir in tomatoes, cherry peppers, jalapeno pepper, and garlic; cook until tomatoes soften, about 3 minutes. Stir in chicken and sausage slices.
• Cut yellow squash into noodles using a spiralizer. Add to the skillet. Drizzle remaining 1 tablespoon olive oil over squash; toss with tongs until heated through, about 1 minute. Season with salt, pepper, and Italian seasoning. Melt butter on top.

CHICKEN, BROCCOLI AND FUSILLI PASTA

Steps:

• Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minute Using a slotted spoon remove broccoli to a large bowl. Add fusilli to same pot and cook pasta al dente (almost done). Drain pasta.
• Meanwhile, heat oil in a heavy large skillet over high heat. Crush garlic and add to oil, slice chicken to 1/2 inch strips and add to oil. Be careful not to let the garlic brown or burn. Cook chicken about 5 minutes.
• Using slotted spoon, transfer chicken to a bowl with broccoli. Add wine, chicken broth and cream to the skillet and boil until sauce thickens slightly, about 8 minute Add pasta, broccoli, chicken, and parmesan and toss until mixture is heated through and coated evenly with sauce.

CHICKEN, BROCCOLI AND BRIE PASTA

Steps:

• Cook pasta in a large pot of salted, boiling water and cook until al dente.
• Reserve 1/3 cup cooking liquid.
• Drain pasta and return to pot with reserved liquid.
• While pasta is cooking, in a large skillet heat oil until moderate heat, but not smoking.
• Add chicken and cook until brown and juices run clear, about 3- 4 minutes.
• Transfer chicken to another plate.
• To the same pan add more olive oil if necessary.
• Add the broccoli florets, with salt to taste.
• Stir until crisp tender, about 5 minutes.
• Add garlic, stirring, until golden, about 30 seconds.
• To pasta add chicken, broccoli mixture, Brie and walnuts, tossing until cheese is melted.
• Season with salt and pepper.

CHICKEN AND BROCCOLI WITH PENNE PASTA; DELICIOUS AND EASY ONE PO

Steps:

• Cut 2 half chicken breasts into bite sized pieces.
• Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard.
• Sauté chicken pieces in the olive oil stirring frequently until just cooked through. Remove to a holding bowl capturing all juices.
• Add a package of frozen broccoli florets and sprinkle with Tuscany seasoning. Sauté until they defrost, brown and are cooked to desired tenderness. Remove them to the holding plate.
• Add the pasta and most of the chicken broth to the pan. Bring to a boil. Add additional broth or water until absorbed and pasta is cooked al dente.
• Mix in the chicken, broccoli, and graded parmigiana to taste.
• To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot.

CHICKEN AND BROCCOLI PESTO PASTA TOSS

Steps:

• Cook pasta according to directions, drain and cool.
• Combine pasta, chicken, broccoli and mozzarella.
• Blend basil and garlic in blender or food processor until finely chopped.
• Add mayo, lemon juice and salt.
• Process to combine thoroughly.
• Stir in Parmesan.
• Mix with pasta.
• Fold in nuts.
• Best served room temperature.

CREAMY CHICKEN WITH PASTA AND BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
• Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.
• In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.