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broccoli pasta chicken

Chicken and Broccoli Pasta with Cream Sauce

This comforting pasta dish combines tender chicken, crisp broccoli, and perfectly cooked penne in a luxurious cream sauce enriched with Parmesan and Asiago cheeses. The recipe features layers of flavor from lemon pepper seasoning, white wine reduction, and fresh lemon juice for a balanced, sophisticated meal. It's a complete dinner that's quick enough for weeknights yet impressive enough for company.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large boneless skinless chicken breast
  • Lemon pepper seasoning
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 3 tablespoons butter
  • 3 cloves garlic
  • 2 tablespoons flour
  • 3/4 cup chicken broth
  • 1 ¼ cups half and half
  • 1 teaspoon hot sauce
  • 2 ½ cups broccoli florets
  • ¾ cup Parmesan cheese
  • ¼ cup Asiago cheese (can also use all Parmesan)
  • ½ lb. Penne pasta
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Italian seasonings
  • ½ teaspoon mustard powder
  • 1 pinch red pepper flakes (optional)

Equipment

  • large skillet
  • large pot
  • silicone spatula

Method
 

Instructions
  1. Prep Work: Combine the seasoning ingredients and set aside. Measure out all remaining ingredients for easy preparation.
  2. Cut chicken into ¾-inch pieces and season with lemon pepper seasoning. Heat olive oil in large skillet over medium-high heat. Add chicken and cook 2-3 minutes per side until browned. Remove and set aside.
  3. Bring large pot of salted pasta water to a boil while beginning sauce preparation.
  4. Add white wine to same pot used for chicken over medium heat. Use spatula to deglaze bottom of pot. Let reduce by half, about 4 minutes.
  5. Add butter and garlic, cook 1 minute. Stir in flour and cook 1-2 minutes, stirring continuously.
  6. Add chicken broth in small splashes, stirring continuously. Add half and half in same manner, then add hot sauce and seasonings. Bring to boil, reduce to simmer and partially cover.
  7. Boil pasta to al dente according to package instructions. Add broccoli to boiling pasta water during last 4 minutes, then drain.
  8. Reduce sauce heat to low and slowly stir in grated cheese.
  9. Remove from heat and stir in lemon juice. Add pasta, broccoli, and chicken, stir to combine. Taste and season with salt if desired. Serve immediately.

Notes

For a lighter version, use milk instead of half-and-half. Can substitute vegetable broth and omit chicken for vegetarian option. Add mushrooms or sun-dried tomatoes for variation. Store leftovers up to 3 days - add splash of milk when reheating.