Creamy Lemon Chicken and Broccoli Pasta

Filling, fresh and fabulous, my Creamy Lemon Chicken and Broccoli Pasta combines simple ingredients in an easy dinner they’ll ask for again and again!

A Whole Lot of Yum for Little Effort

Get a satisfying and scrumptious dinner on the table without a ton of work (or turning on the oven!). This Creamy Lemon ChIcken and Broccoli Pasta is simple, filling, and made with fresh ingredients that are sure to satisfy the whole family! White meat chicken, fresh broccoli florets and your choice of pasta all covered in a creamy lemon sauce that’s sure to bring them to the table.

Balanced, Not Boring

I know the challenge of getting kids to eat (and enjoy!) green vegetables. Dishes like my Cheesy Chicken Broccoli Pot Pie, Sweet and Spicy Stir Fry, or Lemon Ricotta Linguini with Peas and Pancetta have always been favorite ways to sneak in vegetables all covered in a delicious sauce. This dish is another winner! It’s creamy but not too heavy and so flavorful, my kids come back for seconds and thirds!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Pasta (I use penne): soaks up the creamy lemon sauce, with short shapes like penne, ziti, or rotini holding onto every bite. Feel free to use any short pasta you have on hand, such as ziti, rotini, fusilli, cavatappi, or shells.
• Reserved pasta water: the starchy pasta water helps loosen the sauce and creates a silky, glossy coating that clings beautifully to the pasta. If you forget to save it, a splash of chicken broth or warm water will work, though the sauce may be slightly less creamy.
• Olive oil: helps brown the chicken and creates a flavorful base for the sauce. Avocado oil or butter work just as well.
• Boneless skinless chicken breasts: adds lean, hearty protein that makes this a satisfying meal. Boneless, skinless chicken thighs, rotisserie chicken (huge time-saver), or even cooked shrimp are all delicious alternatives.
• Kosher salt: enhances all of the flavors and seasons the chicken and sauce. If using table salt, reduce the amount slightly since it’s more concentrated.
• Ground black pepper: adds a subtle warmth and balances the richness of the creamy sauce. Freshly cracked black pepper is best, but white pepper works too.
• Fresh garlic (minced): brings savory depth and aromatic flavor to the sauce. In a pinch, you can use 1 teaspoon garlic powder.
• Chicken broth: adds savory flavor while helping create the sauce. Vegetable broth works well, or use a splash of white wine for an extra depth of flavor.
• Heavy cream (or half & half): creates a rich, velvety sauce, while half & half makes it a little lighter. For the creamiest results, stick with heavy cream, but half & half is a great lighter option. Avoid milk, which may result in a thinner sauce.
• Fresh broccoli florets: adds fresh color, texture, and a nutritious boost that pairs perfectly with the creamy sauce. Substitute frozen broccoli (thawed and drained), if needed. Or try asparagus, spinach, peas, or broccolini instead.
• Fresh parmesan cheese (grated): melts into the sauce for rich, nutty flavor and helps thicken it. Freshly grated Parmesan melts best, but Pecorino Romano or Asiago are great alternatives.
• Italian seasoning: adds an easy blend of herbs that complements the lemon and Parmesan. Use a mix of dried basil, oregano, and thyme if you don’t have Italian seasoning, or just oregano if that’s all you have on hand.
• Fresh lemon (zest and juice): brightens the entire dish and balances the richness of the creamy sauce. Fresh lemon is highly recommended, but bottled lemon juice can work in a pinch. If using bottled juice, skip the zest and add a little extra juice to taste.

Supplies:

• Large pasta pot
• Large skillet
• Cheese grater and citrus zester
• Juicer
• Whisk

How to Make Creamy Lemon Chicken and Broccoli Pasta

• Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5–7 minutes, until browned and cooked through. Remove from the skillet and set aside.
• Reduce heat to medium. In the same skillet, add the garlic and sauté for about 30 seconds, until fragrant.
• Whisk in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3–4 minutes.

• Whisk in the parmesan cheese, Italian seasoning, lemon zest, and lemon juice. Simmer for another 2–3 minutes, until the sauce begins to thicken. Add reserved pasta water, 1 tablespoon at a time, stirring until the sauce is smooth and creamy.
• Add the broccoli florets. Cover and cook for 4–5 minutes, until tender-crisp.

• Return the chicken to the skillet, then add the cooked pasta. Toss until everything is evenly coated in the sauce.
• Taste and adjust salt and pepper as needed. Serve warm with extra parmesan, if desired.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a serving in a covered microwave-safe dish with a splash of chicken broth, cream, or milk and microwave in 30-second intervals, stirring between each, until heated through. You can also reheat larger portions in a skillet over medium-low heat, adding a splash of liquid as needed to loosen the sauce and keep the pasta creamy.

If you make my Creamy Lemon Chicken and Broccoli Pasta and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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