Skillet Chicken Broccoli Ziti and Asiago Cheese
One-pan perfection meets creamy comfort in this Skillet Chicken Broccoli Ziti with Asiago Cheese recipe! Featuring tender bites of chicken, al dente ziti pasta, and vibrant broccoli all simmered together in a rich, velvety Asiago cheese sauce, this dish is both satisfying and stress-free. Made entirely in a single skillet, it uses a combination of chicken broth and milk to create a luscious base thickened with a simple roux. The addition of garlic and optional crushed red pepper flakes lends a savory depth and a hint of heat. With just 15 minutes of prep and 30 minutes of cook time, this crowd-pleasing meal is perfect for busy weeknights without compromising on flavor. Garnish with fresh parsley for a burst of brightness and serve straight from the skillet for easy cleanup and ultimate convenience.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 12 ounces Ziti pasta
- 3 cups Broccoli florets
- 1.5 cups Asiago cheese, grated
- 3 cups Chicken broth
- 1 cup Milk
- 2 units Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the minced garlic. Sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and whisk continuously for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and milk. Continue stirring until the mixture is smooth and starts to thicken, about 3-4 minutes.
Add the ziti pasta to the skillet, ensuring it is submerged in the liquid. Reduce the heat to medium-low, cover the skillet, and let the pasta cook for 12-15 minutes, stirring occasionally, until just al dente.
Add the broccoli florets to the skillet during the last 5 minutes of pasta cooking time. Stir to combine, allowing the broccoli to steam slightly in the sauce.
Once the pasta and broccoli are cooked, reduce the heat to low and stir in the grated Asiago cheese, cooked chicken, and crushed red pepper flakes if using. Mix until everything is well combined and the cheese is melted.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 23.5 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1637 mg | 126% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2589 mg | 55% | |
*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.
