Chicken and Broccoli Spaghetti
Elevate your weeknight dinner game with this Chicken and Broccoli Spaghetti—a quick, wholesome, and flavor-packed pasta dish that’s ready in just 35 minutes! Featuring tender chicken breast, vibrant steamed broccoli florets, and perfectly al dente spaghetti tossed in a garlic-infused olive oil sauce with a kick of red chili flakes, this recipe is both satisfying and nutritious. Finished with a sprinkle of freshly grated parmesan cheese and chopped parsley, this one-pan wonder seamlessly blends savory, spicy, and refreshing flavors. Perfect for busy evenings, this family-friendly meal is an easy way to enjoy a balanced dinner that doesn’t skimp on taste. Whether you’re looking for a comforting yet light pasta recipe or a creative way to use pantry staples, Chicken and Broccoli Spaghetti is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 pieces chicken breast
- 300 grams broccoli florets
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 0.5 teaspoon red chili flakes
- 50 grams parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 liters water
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Cook the spaghetti in the boiling water according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining the spaghetti.
While the spaghetti cooks, rinse the broccoli florets and steam them for 4-5 minutes until tender but still vibrant green. Set aside.
Dice the chicken breasts into bite-sized pieces. Season them lightly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 more tablespoon of olive oil and minced garlic. Cook for 1 minute over medium heat, stirring constantly to avoid burning the garlic.
Add the red chili flakes to the skillet and stir for a few seconds, then add the cooked chicken and steamed broccoli back into the pan. Toss to combine.
Reduce the heat to low and add the drained spaghetti to the skillet. Pour in 1/2 cup of the reserved pasta water to loosen the mixture and help the ingredients meld together. Add more pasta water if needed.
Toss everything together gently until the spaghetti is well-coated in the garlic-infused oil. Sprinkle in the grated parmesan cheese and chopped parsley.
Season with additional salt and black pepper to taste. Serve hot, optionally garnished with extra parmesan and parsley.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
