Creamy One-Pan Chicken & Broccoli Pasta Recipe

Introduction

This creamy one-pan chicken and broccoli pasta is a simple, comforting meal perfect for busy weeknights. Combining tender chicken, fresh vegetables, and a luscious sauce, it comes together quickly with minimal cleanup.

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

1. Step 1: Drizzle the olive oil into a large, high-sided frying pan and heat over medium. When hot, add the chicken and garlic. Fry for 5 minutes, stirring often to prevent burning.
2. Step 2: Pour in 900ml boiling water, crumble in the chicken stock cube, then add the pasta along with some seasoning. Bring to the boil, cover, and simmer for 8 minutes.
3. Step 3: Add the frozen peas and broccoli to the pan for the last 4 minutes of cooking. Replace the lid. If needed, increase heat slightly to maintain a simmer and add a splash more water if the pasta looks dry.
4. Step 4: After 4 minutes, remove the lid and reduce the heat to low. Stir in the crème fraîche and taste for seasoning.
5. Step 5: Remove the pan from heat. Stir through the lemon juice, grated parmesan, and mint leaves.
6. Step 6: Serve immediately with extra parmesan sprinkled on top if desired.

Tips & Variations

• Use other green vegetables like spinach or asparagus if you don’t have broccoli on hand.
• Swap crème fraîche for cream or Greek yogurt for a different flavor and texture.
• For a spicy kick, add a pinch of chili flakes when frying the garlic.
• Fresh herbs like basil or parsley can be substituted for mint for a different herbaceous note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or stock to loosen the sauce and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

You can, but you will need to adjust the cooking time. Cook the raw chicken pieces in the pan until fully browned and cooked through before adding the water and pasta.

What pasta works best for this recipe?

Short pasta shapes like penne, fusilli, or farfalle are ideal as they cook evenly and hold the sauce well in this one-pan method.

Creamy One-Pan Chicken & Broccoli Pasta Recipe

---

★★★★★

5 from 135 reviews

• Author: Luna
• Total Time: 27 minutes
• Yield: 2 servings 1x

Pin Recipe

Print Recipe

Description

This creamy one-pan chicken and broccoli pasta is a quick and comforting meal perfect for busy weeknights. Combining tender cooked chicken, fresh broccoli, and peas with short pasta in a luscious crème fraîche sauce, it delivers a satisfying blend of flavors with minimal cleanup. The addition of lemon juice and fresh mint leaves adds a refreshing twist to this hearty dish.

---

Ingredients

Scale 1x2x3x

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

1. Heat the oil and fry chicken and garlic: Drizzle 1 tbsp olive oil into a large, high-sided frying pan over medium heat. Once hot, add the torn cooked chicken and thinly sliced garlic. Fry for 5 minutes, stirring frequently to prevent the garlic from burning and to heat the chicken through.
2. Add water, stock, and pasta: Pour in 900ml boiling water, then crumble in 1 chicken stock cube. Add 160g dried short pasta along with a pinch of seasoning. Bring everything to a boil, then cover the pan and let it simmer for 8 minutes.
3. Incorporate peas and broccoli: After 4 minutes of simmering, stir in 100g frozen peas and 200g cut long-stem broccoli. Replace the lid and allow to cook for the remaining 4 minutes, increasing heat slightly if needed to maintain a gentle simmer. Add a splash more water if the pasta looks dry.
4. Finish with crème fraîche: Remove the lid and reduce the heat to low. Stir in 150g crème fraîche to create a creamy sauce. Taste and adjust seasoning as necessary.
5. Add lemon, parmesan, and mint: Take the pan off the heat and stir through the juice of 1 lemon, 30g grated parmesan, and fresh mint leaves from a small bunch. Serve garnished with extra parmesan if desired.

Notes

• Using cooked chicken helps reduce preparation time; leftover roast chicken works well.
• Adjust the amount of water as needed to ensure the pasta cooks properly without drying out.
• Fresh mint adds brightness but can be substituted with basil or parsley if preferred.
• For a vegetarian version, substitute chicken with roasted vegetables and use vegetable stock cubes.
• Ensure the pan is large and has high sides to accommodate all ingredients and liquid for even cooking.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: one-pan chicken pasta, creamy chicken pasta, broccoli pasta, quick pasta recipes, easy weeknight dinner