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Creamy Chicken and Broccoli Pasta with Lemon Zest Recipe

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4.3 from 8 reviews

A comforting and creamy Chicken and Broccoli Pasta dish featuring tender chicken breast, vibrant broccoli florets, and rotini pasta tossed in a rich parmesan cream sauce with a hint of lemon zest and juice for a fresh finish.

Ingredients

Pasta and Vegetables

  • 3 quarts water
  • 1 tablespoon kosher salt (divided)
  • 8 ounces dried rotini (2 ½ cups)
  • 3 cups broccoli florets (1” pieces)

Chicken

  • 1 pound boneless skinless chicken breast
  • ¾ teaspoon black pepper (divided)
  • 3 tablespoons olive oil (divided)
  • 1 teaspoon salt (for seasoning chicken)

Sauce

  • 2 teaspoons minced garlic
  • 1 ½ cup heavy whipping cream
  • ½ cup unsalted chicken stock (or broth)
  • ½ cup grated parmesan cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Instructions

  1. Cook the Pasta and Broccoli: In a large pot, bring 3 quarts of water to a boil. Add 1 ½ teaspoon kosher salt and stir until dissolved. Add the rotini pasta and cook until al dente, about 10 to 12 minutes or as per package instructions. A few minutes before the pasta is done, add the broccoli florets and cook for 2 to 3 minutes until bright green and tender. Reserve 1 cup of the starchy pasta water, then drain pasta and broccoli.
  2. Prepare the Chicken: Cut the chicken breast into roughly 1-inch cubes. Season with 1 teaspoon kosher salt and ¼ teaspoon black pepper evenly over the chicken pieces.
  3. Cook the Chicken: Heat a large skillet over medium heat. Add 2 tablespoons olive oil once hot. Place the chicken cubes in a single layer and cook without moving them until golden brown, about 2 to 3 minutes per side. Transfer cooked chicken to a clean bowl and set aside.
  4. Sauté the Garlic: Lower the heat to low and add 1 tablespoon olive oil to the same skillet. Add the minced garlic and sauté until fragrant, about 30 seconds, taking care not to burn it.
  5. Reduce the Cream Sauce: Stir in the heavy cream, chicken stock, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Bring the mixture to a simmer over medium heat while frequently scraping the pan’s sides and bottom to prevent curdling. Reduce the sauce until it lightly coats the back of a spoon, approximately 5 to 6 minutes.
  6. Finish the Sauce: Turn off the heat and stir in grated parmesan cheese, lemon zest, and lemon juice. If the sauce is too thick, add reserved pasta water one tablespoon at a time until the desired consistency is achieved. Adjust seasoning with salt and pepper as needed.
  7. Combine and Stir: Add the drained pasta, broccoli, and cooked chicken to the sauce in the skillet. Stir thoroughly to combine all ingredients evenly. Serve immediately while hot.

Notes

  • Reserve pasta water to adjust sauce consistency and help it cling to pasta.
  • Ensure not to overcook the broccoli to maintain its bright color and crunch.
  • Use freshly grated parmesan for the best flavor and creamy texture.
  • For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream.
  • Adjust lemon juice and zest to taste to balance the creaminess with brightness.

Find it online: https://bitezly.com/creamy-chicken-and-broccoli-pasta-with-lemon-zest-recipe/