Chicken Broccoli Ziti
A quick, creamy pasta dish with tender chicken, crisp broccoli, and al dente ziti tossed in a light, flavorful sauce. Perfect for weeknight dinners, this high-protein, fiber-rich meal is easy to prepare, satisfying, and family-approved.
Equipment
- 12-inch deep skillet
- Box grater for cheese
Ingredients
- ½ pound ziti pasta
- 2 –3 cups broccoli florets
- 2 medium chicken breasts cut into 1-inch cubes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for cooking
- 3 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 small shallot finely minced
- ½ cup white wine or chicken broth
- ¾ cup half-and-half plus more if needed
- ½ cup freshly grated Parmesan cheese plus extra for garnish
- Lemon zest for garnish
Instructions
- Prepare the Pasta and Broccoli: Bring a large pot of generously salted water to a rolling boil. Add the ziti pasta and cook according to the package directions. About 3–4 minutes before the pasta reaches al dente, gently stir in the broccoli florets. Allow the pasta and broccoli to cook together until the pasta is tender but still slightly firm, and the broccoli is bright green and crisp-tender. Reserve 1–2 cups of the starchy pasta water for adjusting the sauce later. Drain the pasta and broccoli, then rinse briefly under cold water or submerge in an ice bath to stop cooking and preserve the broccoli’s vibrant color and texture. Set aside.
- Season the Chicken: Place the cubed chicken breasts in a mixing bowl. Drizzle lightly with olive oil and sprinkle evenly with Italian seasoning, garlic powder, salt, and black pepper. Toss gently to coat every piece in the seasoning, ensuring maximum flavor in every bite. Let the chicken rest for a few minutes while you prepare the skillet.
- Cook the Chicken: Heat 1 tablespoon of butter in a 12-inch deep skillet over medium heat. Once melted and shimmering, add the seasoned chicken cubes in a single layer, making sure not to overcrowd the pan. Cook for 4–5 minutes on each side, or until the chicken is golden brown and fully cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and transfer it to a plate. Cover lightly to keep warm.
- Sauté Aromatics: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and finely chopped shallot, stirring continuously for 30–60 seconds until fragrant and slightly softened. Be careful not to burn the garlic, as it can become bitter. This step builds a flavorful foundation for the sauce.
- Deglaze the Pan: Pour in ½ cup of white wine or chicken broth to deglaze the skillet. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor and will enrich the sauce. Let the liquid simmer gently for 1–2 minutes to reduce slightly, concentrating the flavors.
- Prepare the Creamy Sauce: Slowly stir in ¾ cup of half-and-half, allowing it to warm and combine with the aromatics and deglazed bits. Bring the mixture to a gentle simmer over low to medium heat. If the sauce appears too thick, add a small amount of the reserved pasta water to reach the desired creamy consistency. Taste and season with salt and pepper as needed.
- Combine Pasta and Sauce: Add the cooked ziti and broccoli to the skillet with the sauce. Toss gently but thoroughly to coat each piece evenly. Gradually pour in additional pasta water or half-and-half if needed to achieve a light, silky coating that clings beautifully to the pasta without being heavy or overpowering.
- Return Chicken to the Skillet: Carefully fold the cooked chicken into the pasta and broccoli mixture. Ensure every piece of chicken is coated in the creamy sauce. Continue to gently toss for 1–2 minutes so the flavors meld together perfectly.
- Finish with Cheese and Lemon: Sprinkle ½ cup of freshly grated Parmesan cheese over the skillet, tossing gently to incorporate. The heat from the pasta will melt the cheese, enriching the sauce and adding a subtle nutty flavor.Just before serving, add fresh lemon zest over the top to brighten the dish with a hint of citrus aroma.
- Serve and Enjoy: Spoon the creamy chicken broccoli ziti into bowls or onto plates. Garnish with extra Parmesan cheese if desired. Serve immediately while warm, enjoying the comforting combination of tender pasta, crisp broccoli, juicy chicken, and the light, flavorful sauce. This dish pairs wonderfully with a simple green salad or crusty bread for a complete, satisfying meal.
Notes
- Always reserve the starchy pasta water when cooking your ziti. It’s essential for creating a smooth, lightly creamy sauce that clings to the pasta.
- For a lighter sauce, half-and-half works beautifully. The Parmesan cheese and pasta water help thicken it without heaviness. If you prefer a richer, more indulgent version, substitute heavy cream and skip the pasta water.
- To maintain the broccoli’s vibrant green color and crisp-tender texture, run the cooked florets under cold water or use an ice bath immediately after cooking.
- This recipe is highly adaptable. Swap ziti with penne, bowties, rigatoni, or small shells, and chicken breasts with boneless thighs for more juiciness. You can also add vegetables like spinach, mushrooms, or bell peppers for extra nutrition and flavor.
