Pasta with Chicken & Brocoli

This one-skillet chicken and broccoli pasta is a 30-minute weeknight staple. Sliced chicken breast seared with garlic, crisp-tender broccoli florets, and bow-tie pasta all come together in a light white wine and chicken broth sauce that coats every piece without feeling heavy.

The garlic goes in first and needs attention. One minute over medium heat with constant stirring is enough to turn it golden and fragrant. Push past that and it turns bitter, which flavors the entire dish since the chicken cooks in that same garlicky oil.

White wine and chicken broth create the sauce base. Five minutes of simmering reduces the liquid enough to concentrate the flavors while leaving enough to coat the pasta when you toss everything together. A pinch of red pepper flakes adds a gentle background warmth, and dried basil brings an herbal note that ties the chicken and broccoli together.

Pro Tips

• Don’t overcook the broccoli. Crisp-tender is the goal. It should be bright green with some bite, not soft and drab. It continues cooking in the hot sauce.
• Cut the chicken strips thin and uniform. Half-inch strips cook fast and evenly. Thick, uneven pieces mean some are dry while others are underdone.
• Toss the pasta in the skillet, not on the plate. Adding the drained pasta directly to the sauce and heating for a minute or two lets the noodles absorb flavor.

Variations

• Creamy version: Stir in ¼ cup of heavy cream with the broth for a richer, more indulgent sauce.
• Sun-dried tomato addition: Add a handful of chopped sun-dried tomatoes with the broccoli for a sweet-tart punch and deeper color.