Best 8 Ziti With Chicken And Broccoli Recipes

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Learn to cook the delicious Italian classic of ziti with chicken and broccoli using our step-by-step recipe! With a creamy Alfredo sauce, tender chicken, and vibrant broccoli florets, this dish offers a harmonious blend of flavors and textures. Whether you're feeding a hungry family or hosting a dinner party, this comforting and versatile recipe is sure to satisfy your cravings for a delectable pasta meal.

Here are our top 8 tried and tested recipes!

CHICKEN BROCCOLI ZITI



Chicken Broccoli Ziti image

This chicken broccoli ziti is a delicious weeknight dinner. Ready in 30 minutes and packed full of delicious white wine and Parmesan sauce flavor. You'll love how easy it is to throw together this crowd-pleasing meal.

Provided by Brandy O'Neill - Nutmeg Nanny

Time 30m

Number Of Ingredients 11

1/4 cup olive oil
6 cloves garlic, minced
4 (6-ounce) boneless skinless chicken breasts, cubed
Kosher salt, to taste
Black pepper, to taste
1 cup dry white wine
1-1/2 cups chicken stock
4 cups broccoli, cut into bite-sized florets
1 pound ziti pasta
6 ounces shredded mozzarella cheese
Grated Parmesan cheese

Steps:

  • Heat olive oil in a large pan over medium-high heat and add garlic.
  • Saute until fragrant, about 30 seconds.
  • Sprinkle chicken with salt and pepper then add to the pan.
  • Saute until golden brown, about 5 minutes.
  • Add white wine to deglaze using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Reduce heat to low and simmer until liquid reduces by half.
  • Stir in chicken stock and continue simmering for 5 minutes.
  • Check the sauce for seasoning and add salt and pepper to taste.
  • Bring a large pot of salted water to a boil and add pasta.
  • Cook according to package instructions, adding the broccoli florets to the pot two minutes before the end of the cooking time.
  • Drain the broccoli and pasta but do not rinse off the cooking liquid.
  • Add cooked broccoli and pasta to the pan with chicken in white wine sauce.
  • Add shredded mozzarella and toss until it begins to melt.
  • Place in a large shallow bowl and garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 593 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 34 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1036 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

ZITI CHICKEN AND BROCCOLI



Ziti Chicken and Broccoli image

'Ziti' is a slender, tubular pasta, good with hearty sauces as in this dish: Chicken ziti and broccoli in a cream sauce. Hot Ziti in the City!

Provided by Lisa Romanello

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h30m

Yield 8

Number Of Ingredients 12

1 pound dry ziti pasta
3 cloves garlic, chopped
2 tablespoons butter
1 pint heavy cream
1 (10.75 ounce) can chicken broth
1 cube chicken bouillon
¼ cup grated Parmesan cheese
salt and pepper to taste
3 tablespoons cornstarch
2 large heads broccoli, steamed
1 (14 ounce) can artichoke hearts in water
6 breaded and fried skinless, boneless chicken breast halves, chopped

Steps:

  • In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
  • In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
  • Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

Nutrition Facts : Calories 819.6 calories, Carbohydrate 69.3 g, Cholesterol 180.7 mg, Fat 41.6 g, Fiber 6.9 g, Protein 42.3 g, SaturatedFat 20.1 g, Sodium 1076.9 mg, Sugar 2.5 g

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

SKILLET ZITI WITH CHICKEN AND BROCCOLI



Skillet Ziti with Chicken and Broccoli image

Here's an elegant entree you'll be proud to serve. It looks like you spent hours, but it's so simple. I like to add a splash of lemon for a refreshing finishing touch. -Tammy Diekemper, Marine, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon pepper
1/4 teaspoon salt, divided
2 tablespoons butter, divided
1 small onion, chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
2 cups reduced-sodium chicken broth
1 cup fat-free milk
2-1/2 cups uncooked ziti
1 bunch broccoli, cut into florets
1 cup julienned roasted sweet red peppers
1/2 cup grated Parmesan cheese

Steps:

  • Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking., Return chicken to skillet; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 528 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 975mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 7g fiber), Protein 43g protein.

ZITI WITH CHICKEN AND BROCCOLI



Ziti With Chicken and Broccoli image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 skinless boneless chicken breasts, about 1 pound
1 bunch broccoli, about 1 1/4 pounds
Salt to taste
3/4 pound cut ziti
2 tablespoons olive oil
Freshly ground pepper to taste
1 tablespoon finely chopped garlic
3 red ripe tomatoes, about 1 pound, peeled and cut into 1/2-inch cubes
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/8 teaspoon red hot pepper flakes, optional
3/4 cup heavy cream
4 tablespoons coarsely chopped Italian parsley
4 tablespoons grated Parmesan or pecorino cheese

Steps:

  • Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
  • Cut the broccoli into florets, peel the stems and cut them into thin slices.
  • Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
  • Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
  • Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
  • Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 31 grams, Fiber 9 grams, Protein 46 grams, SaturatedFat 14 grams, Sodium 1237 milligrams, Sugar 9 grams, TransFat 0 grams

CHICKEN BROCCOLI ZITI



Chicken Broccoli Ziti image

This creamy Chicken Broccoli Ziti cooks in one pan for easy clean up. Ready in 30 minutes! This healthy pasta recipe is lighter but doesn't skimp on flavor.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 17

3 tablespoons butter (divided)
1 tablespoon olive oil
1 pound boneless (skinless chicken breasts, cut into ½-inch strips)
½ teaspoon kosher salt (divided)
1/4 teaspoon black pepper (divided)
1 small yellow onion (chopped)
3 cloves garlic (minced (about 1 tablespoon))
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes (optional; or reduce to 1/8 teaspoon if sensitive to spice)
1 14-ounce can low-sodium chicken broth
1 1/2 cups nonfat milk (plus additional as needed)
6 ounces dry whole wheat ziti pasta or similar pasta (such as penne, rigatoni, or fusilli (about 2 1/4 cups))
1 medium head broccoli (cut into florets (about 3 cups))
1 14 ounce can artichoke hearts in water (drained, cut into quarters, and patted dry)
2 tablespoons freshly squeezed lemon juice (for even more lemon flavor, add the zest also)
1/4 cup grated Parmesan cheese (plus additional for serving)
2 tablespoons chopped fresh parsley (plus additional for serving)

Steps:

  • Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
  • Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
  • Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
  • Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 514 kcal, Carbohydrate 31 g, Protein 37 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 1067 mg, Fiber 7 g, Sugar 9 g

SKILLET ZITI WITH CHICKEN & BROCCOLI



Skillet Ziti With Chicken & Broccoli image

The sauce is amazing, all the girls in my office have cooked this recipe and we all agree it is by far one of our favorites! This recipe puts a full meal on the table using only one pan and 30 minutes of your time. America's Test Kitchen Cookbook.

Provided by Teri G.

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb boneless chicken breast, sliced into 1-inch pieces
salt and pepper
3 tablespoons unsalted butter
1 onion, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
3 garlic cloves, minced
2 1/2 cups ziti pasta
2 cups low sodium chicken broth
1 cup milk
1 bunch broccoli, cut into pieces, stems discarded
1 cup jarred roasted red pepper, sliced 1/4in
1/2 cup parmesan cheese, grated
2 tablespoons fresh lemon juice (optional)

Steps:

  • Season chicken with salt and pepper.
  • Melt 1 tbs butter in 12-inch skillet over medium heat. Add chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer chicken to a bowl.
  • Add 1 more tbs butter, onion, red pepper flakes, oregano, & 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
  • Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer about 5-10 minutes or till al dente (original recipe advised to cook pasta for only two minutes, I found this to be not long enough).
  • Reduce heat to medium low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the past begins to soften and the broccoli turns bright green, about 8 minutes. (If the sauce reduces too much you could add more milk and broth).
  • Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
  • Stir in the remaining 1 tbs butter, Parmesan, and lemon juice. Season with salt and pepper to taste.

Nutrition Facts : Calories 700, Fat 27.4, SaturatedFat 12.5, Cholesterol 115.1, Sodium 864.5, Carbohydrate 68.7, Fiber 7, Sugar 5.8, Protein 46.5

CHICKEN BROCCOLI AND ZITI



Chicken Broccoli and Ziti image

Make and share this Chicken Broccoli and Ziti recipe from Food.com.

Provided by Kimmy 0

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 whole boneless chicken breasts (sliced into 1/4 inch strips)
2 heads fresh broccoli florets (chopped bite size)
8 ounces real butter or 8 ounces olive oil, maybe substituted
2 -3 tablespoons minced garlic, to taste
1 (13 ounce) bottle white wine
16 ounces heavy cream
1 (16 ounce) package shredded parmesan cheese
8 ounces grated parmesan cheese
salt and pepper, to taste

Steps:

  • In a large skillet melt butter over high heat.
  • In the mean while blanch your broccoli and cook ziti according to directions and set aside (don not rinse ziti).
  • Add chicken pieces to skillet and saute approximately 4 minutes.
  • Toss in minced garlic and sautéed 2 more minutes.
  • Add white cooking wine and reduce by half.
  • Now add your heavy cream and bring to a boil cooking for approximately 3 minutes You will notice the mixture beginning to thicken.
  • Add entire package of shredded parmesan cheese.
  • Stir thoroughly.
  • Add your salt and pepper and taste.
  • Now add your grated parmesan little by little until mixture is a creamy consistency (you may need more than specified).
  • Add broccoli and ziti to mixture and toss.

Nutrition Facts : Calories 1279.8, Fat 101.7, SaturatedFat 60.1, Cholesterol 352.4, Sodium 2049.3, Carbohydrate 10.1, Fiber 0.1, Sugar 2, Protein 66

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. Opt for fresh vegetables, tender chicken, and a flavorful cheese blend.
  • Cook the chicken thoroughly: Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Use a meat thermometer to check the internal temperature.
  • Don't overcook the pasta: Pasta should be cooked al dente, meaning it should have a slight bite to it. Cook the pasta according to the package instructions, or until it is tender but still firm.
  • Use a creamy sauce: The creamy sauce is what makes this dish so decadent. Use a combination of milk, cream, and cheese to create a rich and flavorful sauce.
  • Add plenty of vegetables: Vegetables add color, flavor, and nutrients to the dish. Use a variety of vegetables, such as broccoli, carrots, and zucchini.
  • Season the dish well: Season the dish with salt, pepper, and garlic powder to taste. You can also add other seasonings, such as Italian seasoning or paprika.

Conclusion:

Ziti with chicken and broccoli is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to make ahead of time and reheat for lunch or dinner. With its creamy sauce, tender chicken, and al dente pasta, this dish is sure to be a hit with the whole family.

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