Description

This Chicken and Broccoli Pasta recipe is a creamy, flavorful dish perfect for a hearty weeknight meal. Tender chicken pieces seasoned with lemon pepper are cooked to perfection and combined with al dente penne pasta and fresh broccoli florets, all enveloped in a rich Parmesan and Asiago cheese sauce with a hint of lemon and spice. The sauce is made from a base of white wine, garlic, butter, and half and half, making the dish indulgent yet balanced. Quick to prepare and satisfying, it’s an ideal comfort food that brings vibrant flavors to your table in under an hour.

Ingredients

Scale

Chicken and Seasoning

1 large boneless skinless chicken breast
Lemon pepper seasoning (to taste)
2 tablespoons olive oil

Sauce

½ cup dry white wine
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
¾ cup chicken broth
1 ¼ cups half and half
1 teaspoon hot sauce
1 teaspoon Italian seasonings
½ teaspoon mustard powder
1 pinch red pepper flakes (optional)
¾ cup Parmesan cheese, grated
¼ cup Asiago cheese, grated (or substitute with Parmesan)
2 teaspoons freshly squeezed lemon juice

Pasta and Vegetables

½ lb. Penne pasta
2 ½ cups broccoli florets

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Instructions

Prep Work: Combine all the seasoning ingredients and set them aside. Measure out the remaining ingredients for a smooth cooking process.
Cook the Chicken: Cut the chicken breast into ¾-inch pieces and season generously with lemon pepper seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 2-3 minutes on each side until a golden brown crust forms. Remove the chicken from the skillet and set aside.
Boil Pasta Water: Bring a large pot of salted water to a boil for cooking the pasta and broccoli later.
Deglaze and Reduce Wine: Using the same skillet, pour in the white wine over medium heat. Use a silicone spatula to scrape up any browned bits from cooking the chicken. Let the wine reduce by half, about 4 minutes, to concentrate the flavor.
Start the Sauce: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in flour and cook for another 1-2 minutes, stirring continuously to form a roux.
Add Liquids and Seasonings: Slowly whisk in chicken broth in small splashes to avoid lumps, followed by the half and half. Mix in the hot sauce, Italian seasoning, mustard powder, and optional red pepper flakes. Bring the sauce to a boil, then reduce heat to a simmer and partially cover.
Cook Pasta and Broccoli: Cook the penne pasta according to package instructions until al dente. Add broccoli florets to the boiling pasta water during the last 4 minutes of cooking. Drain pasta and broccoli together.
Finish the Sauce: Lower the heat to low and gradually stir in the grated Parmesan and Asiago cheeses until melted and smooth.
Combine and Serve: Remove the sauce from heat and stir in the freshly squeezed lemon juice. Add the drained pasta, broccoli, and cooked chicken to the sauce. Toss gently to combine and coat everything evenly. Taste and season with salt if needed. Serve immediately for the best flavor and texture.

Notes

Dry white wine adds depth to the sauce; if you prefer not to use alcohol, substitute with extra chicken broth or white grape juice.
Using freshly grated cheese ensures the best melting and flavor.
Adjust hot sauce and red pepper flakes according to your preferred spice level.
Do not overcook broccoli; adding it to the pasta water during the last 4 minutes keeps it tender-crisp.