Garlic Chicken and Broccoli Pasta is a comforting, flavorful dinner made with tender golden chicken, fresh broccoli, and perfectly cooked penne tossed in a silky garlic butter sauce.
With plenty of sliced garlic, savory chicken stock, olive oil, and fresh parsley, this dish delivers rich flavor without needing a heavy cream sauce.
This easy chicken pasta recipe is perfect for busy weeknights, family dinners, or whenever you want a satisfying homemade meal made with simple ingredients.
Why You’ll Love This Recipe
This chicken broccoli pasta is the kind of meal that brings everyone to the table. It combines juicy chicken, tender pasta, and fresh vegetables in a flavorful sauce that feels comforting without being overly heavy.
- Full of garlic flavor: Freshly sliced garlic, butter, and olive oil create a fragrant, savory sauce.
- Easy to prepare: Straightforward stovetop cooking makes this recipe suitable for busy evenings.
- Family-friendly: Chicken, pasta, and broccoli come together in a satisfying meal.
- No heavy cream: Chicken stock and starchy pasta water help create a light, silky sauce.
- Easy to customize: Adjust the red pepper flakes, vegetables, and seasonings to suit your preferences.
The best part is how the garlic butter sauce coats every piece of chicken, broccoli, and pasta, bringing all the ingredients together in one delicious dish.
Ingredients
For the Pasta
- 1 pound penne pasta
- 1½ pounds halal chicken cutlets, cut into ½ × 2-inch strips
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 10 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes, optional
- 2 broccoli crowns, cut into small bite-sized florets
- 3 cups low-sodium halal chicken stock
- 1 tablespoon fresh lemon juice
- ¼ cup fresh Italian flat-leaf parsley, minced
- Up to 2 cups reserved pasta water
Optional Garnish
- Grated halal-suitable Parmesan-style or Pecorino-style cheese
- Additional fresh parsley
- Freshly ground black pepper
Instructions
Step 1: Prepare the pasta water
Bring a large pot of generously salted water to a boil.
Step 2: Season the chicken
Pat the chicken strips dry with paper towels.
Season evenly with salt and freshly ground black pepper.
Step 3: Cook the chicken
Heat a large, heavy skillet over medium-high heat.
Add 3 tablespoons of olive oil. Once the oil is shimmering, add the chicken and 1 tablespoon of butter.
Cook for approximately 5 minutes, turning occasionally, until golden brown and cooked through.
Work in batches if necessary to avoid overcrowding the skillet. The chicken should reach an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate and loosely cover with foil.
Step 4: Prepare the garlic butter base
Reduce the heat to medium.
Add the remaining tablespoon of olive oil and 3 tablespoons of butter to the same skillet.
Add the sliced garlic and cook gently until fragrant and lightly golden.
If using red pepper flakes, stir them in and cook for another 30 seconds.
Step 5: Add the broccoli
Add the broccoli florets to the skillet.
Sauté for approximately 3 minutes, stirring occasionally, until the broccoli begins to soften while retaining its bright green color.
Step 6: Cook the pasta
Meanwhile, add the penne to the boiling salted water.
Cook until approximately 1 minute before al dente, according to the package directions.
Before draining, reserve up to 2 cups of pasta cooking water.
Step 7: Prepare the sauce
Pour 1 cup of chicken stock into the skillet, scraping the bottom to release the flavorful browned bits.
Add the remaining 2 cups of chicken stock and the lemon juice.
Increase the heat to high and simmer until the liquid reduces by approximately half.
Step 8: Combine everything
Reduce the heat to medium.
Return the cooked chicken and any accumulated juices to the skillet.
Add the drained pasta and approximately ½ cup of reserved pasta water.
Toss everything together and continue cooking until the pasta reaches al dente and the chicken is thoroughly heated.
Step 9: Adjust the sauce
Taste the Garlic Chicken and Broccoli Pasta and adjust the salt and pepper as needed.
If the sauce becomes too thick or dry, add a small splash of reserved pasta water and toss again.
Step 10: Finish and serve
Remove the skillet from the heat.
Stir in the minced parsley and serve immediately.
Finish with grated halal-suitable Parmesan-style or Pecorino-style cheese, if desired.
Tips & Tricks
Don’t overcrowd the chicken. Cooking the chicken in batches allows the pieces to develop a golden exterior instead of steaming in the pan.
Use fresh garlic. Thinly sliced garlic gives this garlic butter chicken pasta a fragrant, savory flavor. Avoid letting it become dark brown, which can create bitterness.
Save the pasta water. The starch released by the pasta helps the butter, olive oil, and stock combine into a silky sauce that clings to the penne.
Keep the broccoli slightly firm. The broccoli continues cooking when the stock and pasta are added, so avoid overcooking it during the initial sauté.
Adjust the heat. Red pepper flakes are optional. Leave them out for a milder, family-friendly dish.
Use the right pasta. Penne, ziti, and rigatoni all work well because their shapes catch the garlic butter sauce.
Check the cheese. For a halal-friendly meal, use Parmesan-style or Pecorino-style cheese made with halal-suitable or microbial rennet.
Details
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-American Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly when prepared with halal chicken, suitable chicken stock, and halal-suitable cheese.
Notes
For extra brightness, add a small squeeze of fresh lemon juice just before serving.
If you prefer a slightly richer sauce, stir in an additional tablespoon of butter after removing the skillet from the heat.
You can replace broccoli with asparagus, zucchini, or spinach for a different vegetable combination.
For a lighter serving, pair the pasta with a simple green salad.
If using regular chicken stock instead of low-sodium stock, reduce the added salt and adjust the seasoning at the end.
Nutrition
Approximate nutrition per serving, based on 6 servings:
- Calories: 580–650 kcal
- Protein: 38–44 g
- Carbohydrates: 58–65 g
- Fat: 20–25 g
- Fiber: 4–6 g
Nutrition values are estimates and will vary depending on the chicken, pasta, stock, butter, and optional cheese.
FAQ
Can I make Garlic Chicken and Broccoli Pasta ahead of time?
Yes. You can prepare the chicken and broccoli ahead of time and refrigerate them separately. For the best pasta texture, cook the pasta and finish the sauce shortly before serving.
What pasta works best for chicken broccoli pasta?
Penne, rigatoni, and ziti are excellent choices. Their tubular shapes hold the garlic butter sauce and pair well with bite-sized chicken and broccoli.
Can I use frozen broccoli instead of fresh broccoli?
Yes. Frozen broccoli can be used when fresh broccoli is unavailable. Add it directly to the skillet and adjust the cooking time as needed. Avoid overcooking to prevent a mushy texture.
How do I keep chicken pasta from becoming dry?
Reserve some pasta cooking water before draining. Adding small amounts while tossing the pasta helps loosen the sauce and keeps everything coated.
Can I make garlic chicken pasta without cream?
Absolutely. This recipe uses olive oil, butter, chicken stock, and starchy pasta water to create a light, silky sauce without heavy cream.
What can I serve with garlic chicken and broccoli pasta?
Garlic bread, a green salad, roasted vegetables, or a simple tomato salad all complement this dish.
Storage
Refrigerator: Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Freeze cooled portions in freezer-safe containers for up to 2 months. The broccoli and pasta may become softer after thawing.
Reheating: Reheat in a skillet over medium-low heat with a splash of chicken stock or water. Stir gently until thoroughly heated.
You can also microwave individual portions, stirring halfway through reheating.
Similar Recipes
Garlic Chicken and Broccoli Pasta – Easy Dinner
Ingredients
For the Pasta
- 1 pound penne pasta
- 1½ pounds halal chicken cutlets cut into ½ × 2-inch strips
- Salt to taste
- Freshly ground black pepper to taste
- 4 tablespoons olive oil divided
- 4 tablespoons unsalted butter divided
- 10 garlic cloves thinly sliced
- ½ teaspoon crushed red pepper flakes optional
- 2 broccoli crowns cut into small bite-sized florets
- 3 cups low-sodium halal chicken stock
- 1 tablespoon fresh lemon juice
- ¼ cup fresh Italian flat-leaf parsley minced
- Up to 2 cups reserved pasta water
Optional Garnish
- Grated halal-suitable Parmesan-style or Pecorino-style cheese
- Additional fresh parsley
- Freshly ground black pepper
Instructions
- Step 1: Prepare the pasta water
- Bring a large pot of generously salted water to a boil.
- Step 2: Season the chicken
- Pat the chicken strips dry with paper towels.
- Season evenly with salt and freshly ground black pepper.
- Step 3: Cook the chicken
- Heat a large, heavy skillet over medium-high heat.
- Add 3 tablespoons of olive oil. Once the oil is shimmering, add the chicken and 1 tablespoon of butter.
- Cook for approximately 5 minutes, turning occasionally, until golden brown and cooked through.
- Work in batches if necessary to avoid overcrowding the skillet. The chicken should reach an internal temperature of 165°F (74°C).
- Transfer the cooked chicken to a plate and loosely cover with foil.
- Step 4: Prepare the garlic butter base
- Reduce the heat to medium.
- Add the remaining tablespoon of olive oil and 3 tablespoons of butter to the same skillet.
- Add the sliced garlic and cook gently until fragrant and lightly golden.
- If using red pepper flakes, stir them in and cook for another 30 seconds.
- Step 5: Add the broccoli
- Add the broccoli florets to the skillet.
- Sauté for approximately 3 minutes, stirring occasionally, until the broccoli begins to soften while retaining its bright green color.
- Step 6: Cook the pasta
- Meanwhile, add the penne to the boiling salted water.
- Cook until approximately 1 minute before al dente, according to the package directions.
- Before draining, reserve up to 2 cups of pasta cooking water.
- Step 7: Prepare the sauce
- Pour 1 cup of chicken stock into the skillet, scraping the bottom to release the flavorful browned bits.
- Add the remaining 2 cups of chicken stock and the lemon juice.
- Increase the heat to high and simmer until the liquid reduces by approximately half.
- Step 8: Combine everything
- Reduce the heat to medium.
- Return the cooked chicken and any accumulated juices to the skillet.
- Add the drained pasta and approximately ½ cup of reserved pasta water.
- Toss everything together and continue cooking until the pasta reaches al dente and the chicken is thoroughly heated.
- Step 9: Adjust the sauce
- Taste the Garlic Chicken and Broccoli Pasta and adjust the salt and pepper as needed.
- If the sauce becomes too thick or dry, add a small splash of reserved pasta water and toss again.
- Step 10: Finish and serve
- Remove the skillet from the heat.
- Stir in the minced parsley and serve immediately.
- Finish with grated halal-suitable Parmesan-style or Pecorino-style cheese, if desired
Notes
Conclusion
This Garlic Chicken and Broccoli Pasta brings together golden chicken, fresh broccoli, tender penne, and a flavorful garlic butter sauce for a satisfying homemade dinner.
The combination of simple ingredients, fresh herbs, and a light savory sauce makes this an easy recipe to return to whenever you need a comforting family meal.
With a few basic cooking techniques and a generous handful of fresh garlic, you can create a delicious pasta dinner that feels special without requiring hours in the kitchen.