Chicken Broccoli Ziti Recipe

I’m excited to share my Chicken Broccoli Ziti, a 30-minute pasta with seared chicken, crisp broccoli, and a silky cream sauce that comes together using only a pot and a skillet.

I wasn’t expecting much the first time I threw this together, but this Chicken Broccoli Ziti turned out way better than I thought. It feels like a riff on Chicken Alfredo Pasta With Veggies, yet it’s its own thing — bright, a little tangy, and oddly addictive.

I use ziti pasta and bite sized pieces of chicken breasts so every forkful has both pasta and protein, and the broccoli gives it a fresh snap. It’s the kind of weeknight recipe that makes you think you did something fancy, even though you kinda didn’t, and you’ll want to make it again.

Ingredients

• Pasta gives carbs for energy and a chewy bite it soaks up the sauce.
• Lean protein that keeps you full boosts muscle repair and adds savory flavor.
• High in fiber vitamins C and K, gives freshness and a slight crunch.
• Sharp salty adds umami and calcium but watch the sodium content.
• Makes the sauce rich and creamy adds fat and silky mouthfeel.
• Pungent and aromatic small amounts boost flavor and may aid immunity.
• Heart healthy fats helps cook the chicken and carry flavors.

Ingredient Quantities

• 12 oz ziti pasta (about 3 cups)
• 1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
• 2 cups broccoli florets (about 6 to 8 oz)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup low sodium chicken broth
• 4 oz cream cheese, softened (optional)
• 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp dried Italian seasoning
• Salt and freshly ground black pepper to taste
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Bring a large pot of salted water to a boil, add 12 oz ziti and cook according to package for about 9 to 11 minutes, then add 2 cups broccoli florets during the last 3 to 4 minutes so they stay bright and a little crisp; before draining reserve about 1/2 cup pasta water and then drain pasta and broccoli.

2. While pasta is cooking season 1 lb diced chicken with salt, pepper and 1/2 tsp dried Italian seasoning, pat the pieces dry so they brown better.

3. Heat 2 tbsp olive oil in a large skillet over medium high heat, sear the chicken in a single layer (work in batches if needed so it doesn’t steam) until golden and cooked through, about 4 to 6 minutes; remove chicken to a plate and leave the fond bits in the pan.

4. Lower heat to medium, add 2 tbsp unsalted butter to the same skillet, when melted add 3 cloves minced garlic and cook about 30 seconds until fragrant but not brown.

5. Pour in 1 cup heavy cream and 1/2 cup low sodium chicken broth, scrape up the browned bits, bring to a gentle simmer and let it reduce for 2 to 3 minutes.

6. If using, add 4 oz softened cream cheese and whisk until smooth, then stir in 1 1/2 cups freshly grated Parmesan until melted and the sauce is creamy; season with salt, freshly ground black pepper and 1/4 tsp crushed red pepper flakes if you want heat.

7. Return the chicken to the skillet, then add the drained ziti and broccoli, toss gently to coat everything with the sauce; if it seems too thick add a splash or two of the reserved pasta water to loosen it up.

8. Taste and adjust seasoning, finish with 2 tbsp chopped fresh parsley and extra Parmesan for serving, don’t let it sit too long or the sauce will thicken up.

9. Serve immediately while creamy and hot, and if you want a little extra zip sprinkle more red pepper flakes or cheese on top.

Equipment Needed

1. Large pot for boiling the pasta and blanching broccoli, make sure it’s roomy
2. Colander to drain pasta and broccoli while you reserve some pasta water
3. Large skillet (12 inch if you got it) for searing chicken and making the sauce
4. Chef’s knife for dicing chicken and trimming broccoli florets
5. Cutting board for all your prep
6. Tongs or a slotted spoon to flip chicken and toss the pasta with sauce
7. Wooden spoon or heatproof spatula to scrape up the browned bits and stir the sauce
8. Measuring cups and spoons for cream, broth and seasonings
9. Box grater or microplane for freshly grated Parmesan
10. Plate or shallow bowl to rest cooked chicken between batches

FAQ

Chicken Broccoli Ziti Recipe Substitutions and Variations

• 12 oz ziti pasta: penne, rigatoni, rotini (or fusilli), or medium shells, they all cook about the same and hold the sauce well.
• 1 lb boneless skinless chicken breasts: boneless skinless thighs (more flavor), cooked rotisserie chicken (shredded for speed), turkey breast, or extra firm tofu (press and cube for a vegetarian swap).
• 1 cup heavy cream: half and half (lighter, it’s fine), 3/4 cup whole milk plus 1/4 cup melted butter to mimic richness, evaporated milk, or full fat canned coconut milk for a dairy free option.
• 1 1/2 cups freshly grated Parmesan: Pecorino Romano (saltier), Asiago or Grana Padano (similar texture), or nutritional yeast for a vegan cheesy note.

Pro Tips

1) Pat the chicken really dry before cooking and dont crowd the pan. Browning is flavor, plain and simple, so if the pieces steam instead of getting color you lose that good crust.

2) Never skip saving pasta water. The starchy water is the secret glue that loosens the sauce and helps it cling to the ziti, add it in tablespoon by tablespoon till the texture feels right.

3) Add the cream cheese and Parmesan gently and off the highest heat, grate your own Parm if you can. Too-hot sauce will make cheese go grainy, so lower the heat or pull the pan off the burner and whisk slowly until silky.

4) For brighter, crisper broccoli, blanch then shock it in ice water, or roast it for a nuttier bite if you want more texture. Also, a tiny squeeze of lemon or a sprinkle of flaky salt right before serving brightens the whole dish and cuts the heaviness.