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Skillet Chicken Broccoli Pasta

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Make your entire meal in one dish with this skillet chicken broccoli pasta. I also added some bell pepper to add more flavor and a pop of color. The sauce made with onion, garlic, chicken broth and cream brings it all together.

Ingredients

Scale
  • 2 chicken breast halves
  • salt, pepper
  • 2 Tablespoons oil (canola, vegetable, olive, etc.)
  • 1 onion, minced
  • 1 bell pepper, julienned
  • 3 cloves garlic , minced
  • 8 oz pasta (capanelle, ziti, fusili, etc.) (approximately 2 1/2 cups)
  • 1 2/3 cups chicken broth
  • 2 3/4 cups water
  • 4 cups broccoli florets
  • 1/4 cup sun dried tomatoes, minced
  • 2 Tablespoons lemon juice or white wine
  • 1/4 cup heavy cream,
  • 1/4 cup Parmesan cheese, plus a little extra for garnishing
  • fresh parsley, minced, for garnishing

Instructions

  1. Trim the chicken. Blot dry with a paper towel. Season on both sides with salt and pepper.
  2. Prep the rest of the ingredients. Chop the onion, julienne the bell pepper, cut the broccoli into florets, mince the sun dried tomatoes and the garlic.
  3. In a 12 inch nonstick skillet, heat 1 Tablespoon of oil until shimmering. Add the chicken to the skillet, and cook until golden on both sides, about 2 minutes per side. Take it out of the skillet and set is aside. The chicken should still be raw in the center.
  4. Add 1 more Tablespoon of oil to the same skillet. Add the chopped onion, season with salt and pepper and cook for 3-5 minutes, on medium heat, until the onion is softened.
  5. Add the pepper, season with salt and pepper and cook for about 2 minutes.
  6. Add the garlic to the center of the skillet, cook for about 30 seconds longer.
  7. Add the pasta, chicken broth and water to the skillet. Bring it to a boil. Season with salt, since the water will dilute the chicken broth significantly.
  8. Nestle the chicken in the center of the skillet. Cook, covered, until the chicken reaches 160-165 degrees on an instant read thermometer. Take the chicken out of the skillet, and keep it covered to stay warm.
  9. Keep cooking the pasta for a total of about 15 minutes, until the liquid has become absorbed up to the level of the pasta.
  10. Add the broccoli and sun dried tomatoes to the skillet, cover and cook for about 5 minutes, until the broccoli is almost ready.
  11. Turn the heat to high, uncover the skillet and cook for approximately 3 more minutes. Add the lemon juice or white wine. The liquid should be mostly absorbed, with only a bit on the bottom of the skillet.
  12. Add the heavy cream and the Parmesan cheese. Keep cooking for another 2 minutes or so, until it’s all warmed through.
  13. Slice the chicken and add to the rest of the dish. Garnish with fresh minced parsley and more cheese.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/skillet-chicken-broccoli-pasta/