Introduction

This creamy one-pan chicken and broccoli pasta is a quick and satisfying meal perfect for busy weeknights. Packed with tender chicken, fresh vegetables, and a zesty lemon twist, it comes together effortlessly in a single pan for easy cleanup.

Creamy One-Pan Chicken & Broccoli Pasta Recipe - Recipe Image

Ingredients

1 tbsp olive oil, for frying
200g cooked chicken, torn into pieces
2 garlic cloves, thinly sliced
1 chicken stock cube
160g dried short pasta
100g frozen peas
200g long-stem broccoli, cut into 3-4 pieces
150g crème fraîche
1 lemon, juiced
30g parmesan, grated, plus extra to serve
Small bunch fresh mint, leaves picked

Instructions

Step 1: Drizzle the olive oil into a large, high-sided frying pan over medium heat. When hot, add the cooked chicken and sliced garlic. Fry for 5 minutes, stirring often to prevent burning.
Step 2: Pour in 900ml of boiling water, then crumble in the chicken stock cube. Add the dried pasta and season with salt and pepper. Bring to a boil, then cover and simmer for 8 minutes.
Step 3: Stir in the frozen peas and broccoli pieces for the last 4 minutes of cooking. Replace the lid and increase the heat slightly if needed to maintain a simmer. Add a splash more water if the pasta looks dry.
Step 4: After 4 minutes, remove the lid and reduce the heat to low. Stir in the crème fraîche and taste for seasoning.
Step 5: Remove the pan from the heat. Stir through the lemon juice, grated parmesan, and fresh mint leaves. Serve topped with extra parmesan if desired.

Tips & Variations

Swap the chicken for cooked turkey or use leftover roast chicken to save time.
Replace crème fraîche with Greek yogurt for a lighter option, adding it off the heat to prevent curdling.
Add a pinch of chili flakes when frying the garlic for a subtle kick.
Use fresh peas and broccoli if available, adjusting the cooking time slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or stock to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe calls for cooked chicken to keep cooking time short and simple. If using raw chicken, cook it thoroughly in the oil with the garlic before adding water and pasta, ensuring it is fully cooked before proceeding.

Is it possible to make this recipe vegetarian?

Yes, omit the chicken and use vegetable stock cubes instead of chicken stock. You can add extra vegetables or protein substitutes like tofu or chickpeas to keep it satisfying.

Creamy One-Pan Chicken & Broccoli Pasta Recipe

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★★★★★

4.8 from 122 reviews

A delicious and creamy one-pan chicken and broccoli pasta that combines tender cooked chicken, fresh broccoli, peas, and a tangy parmesan crème fraîche sauce, all cooked together for a quick and satisfying meal.

Author: Bella
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: British

Ingredients

Scale

Main Ingredients

1 tbsp olive oil, for frying
200g cooked chicken, torn into pieces
2 garlic cloves, thinly sliced
1 chicken stock cube
160g dried short pasta
100g frozen peas
200g long-stem broccoli, cut into 3–4 pieces
150g crème fraîche
1 lemon, juiced
30g parmesan, grated, plus extra to serve
small bunch fresh mint, leaves picked

Instructions

Heat the oil and cook chicken: Drizzle the olive oil into a large, high-sided frying pan and set it over medium heat. Once the pan is hot, add the torn cooked chicken and thinly sliced garlic cloves. Fry for 5 minutes, stirring often to prevent the garlic from burning, allowing flavors to blend.
Add liquid and pasta: Pour in 900ml of boiling water into the pan. Crumble in the chicken stock cube, then add the dried short pasta. Season the mixture with salt and pepper to taste. Bring to a boil, then cover the pan with a lid and reduce to a simmer.
Simmer pasta: Let the pasta cook covered for 8 minutes, stirring occasionally to prevent sticking.
Add vegetables: After 4 minutes of simmering, stir in the frozen peas and the cut long-stem broccoli. Replace the lid and continue cooking for the remaining 4 minutes. If the pasta appears dry or the liquid has absorbed too much, add a splash of water as needed. You may need to increase the heat slightly to maintain a simmer.
Finish with crème fraîche: Remove the lid and reduce the heat to low. Stir in the crème fraîche thoroughly to create a creamy sauce. Taste and adjust seasoning if necessary.
Add fresh flavors: Remove the pan from heat. Stir in the juice of one lemon, the grated parmesan, and the fresh mint leaves, which add brightness and herbaceous notes to the dish.
Serve: Serve hot, topped with extra grated parmesan if desired.

Notes

Using cooked chicken saves time and adds a nice texture to the dish.
If you don’t have crème fraîche, sour cream or Greek yogurt can be used as substitutes but add them off heat to prevent curdling.
Adjust water quantities as needed to prevent the pasta from sticking or drying out.
Fresh mint gives a subtle freshness, but basil or parsley can be used alternatively.
This dish is suitable for a quick weeknight dinner as it combines multiple components in one pan for easy cleanup.

Keywords: one pan chicken pasta, creamy chicken pasta, broccoli pasta recipe, easy chicken dinner, quick pasta recipe, chicken and broccoli, weeknight dinners