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Chicken and Broccoli Pasta Toss

Chicken and Broccoli Pasta Toss

The ultimate comfort food, Chicken and Broccoli Pasta Toss is a creamy, savory delight that’s perfect for an easy weeknight dinner. With tender chicken and vibrant broccoli, this dish checks all the boxes for a satisfying meal. Make it tonight to warm your heart and feed your family!
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces whole wheat rotini or penne pasta
  • 12 ounces broccoli florets fresh or frozen
  • 4 pieces lemon chicken thighs any skin removed, chopped
  • 1/2 cup chicken broth fat-free, low sodium
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic thinly sliced
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup parmesan cheese fresh, grated
  • 1/2 cup walnuts toasted

Equipment

  • Grater
  • Wooden Spoon
  • Chef's Knife

Method
 

  1. Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking.
  2. Drain; return pasta and broccoli to pot.
  3. Stir in chicken, broth, oil, garlic, salt and pepper.
  4. Cook over medium heat 5 minutes, tossing frequently until heated through.
  5. Top with cheese and nuts.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat on the stovetop or microwave gently.
  • Freezing: You can freeze this dish for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
  • Pairing: This dish pairs wonderfully with a light salad or garlic bread for a complete meal.
  • Variations: Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
  • Serving Size: This recipe yields approximately 8 servings, making it great for meal prepping or feeding a crowd.
  • Cooking for Kids: Get your little ones involved by letting them help stir the ingredients or sprinkle the cheese on top.