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

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 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.
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.
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.
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.
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