Chicken and broccoli pasta
A creamy chicken and broccoli pasta made with poached chicken, tender broccoli, garlic, and Parmesan. Comforting, fresh, and full of flavour.
Updated : 01 October, 2025
Easy
About 20 min.
Ingredients
500 milliliters
Chicken broth
2
Chicken breasts
1
Broccoli
4 tablespoon
Olive oil
5
Garlic
1 stalk
Fresh rosemary
350 grams
Pasta
1
Lemon
50 grams
Parmesan
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the stock in a saucepan with a lid and bring it to the boil. Add the chicken breasts, cover, and reduce the heat to low. Simmer gently for 10-12 minutes, until the chicken is cooked through but still moist. Lift the chicken out onto a plate, reserving the stock, and skim away any foam from the surface. Once cool enough to handle, shred or chop the chicken into bite-sized pieces.
Step 2
Return the stock to the boil and add the broccoli florets. Cook for 5 minutes, until the florets are very tender, then remove them from the pan and transfer to a bowl.
Step 3
In a frying pan, heat the oil and fry the garlic and rosemary for 2-3 minutes until the garlic turns golden and aromatic. Add the broccoli along with half of the poaching stock. Simmer while gently mashing the broccoli with the back of a spoon until it breaks down into a soft, thick sauce. Add more stock as needed until the sauce is creamy but not watery. Stir the chicken into the sauce and warm through.
Step 4
Meanwhile, cook the pasta in a large pan of boiling water according to the packet instructions. Drain well, reserving a cup of the cooking water.
Step 5
Combine the pasta with the broccoli and chicken sauce, adding the lemon zest, half of the Parmesan, and plenty of freshly ground black pepper. Stir in a splash of pasta water to loosen the sauce so it coats the pasta evenly. Serve topped with the remaining Parmesan and an extra drizzle of oil.