Creamy Pasta With Chicken And Broccoli Food

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ONE-POT CREAMY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY



One-Pot Creamy Chicken and Broccoli Pasta Recipe by Tasty image

Here's what you need: oil, chicken breast, seasoned salt, pepper, small onion, broccoli, milk, bowtie pasta, shredded parmesan cheese, shredded mozzarella cheese

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 tablespoon oil
1 ½ lb chicken breast, cubed
1 teaspoon seasoned salt, divided
pepper, to taste
1 small onion, sliced
1 medium head broccoli
6 cups milk
1 lb bowtie pasta
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
  • Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
  • Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
  • Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
  • Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
  • Add in Parmesan and mozzarella. Stir until cheese is melted.
  • Stir in chicken until well incorporated.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 115 grams, Fat 29 grams, Fiber 6 grams, Protein 80 grams, Sugar 25 grams

ULTRA LAZY CREAMY CHICKEN AND BROCCOLI PASTA BAKE



Ultra Lazy Creamy Chicken and Broccoli Pasta Bake image

Recipe video above. One for all those busy nights - a complete HEALTHY meal all made in one baking dish. 5 minutes prep, pop it in the oven, then out comes perfectly cooked chicken and broccoli pasta bake smothered in a creamy sauce. Serves 4 - 5.

Provided by Nagi

Categories     Mains

Time 45m

Number Of Ingredients 11

300 - 400 g / 10 - 14oz chicken tenderloin (raw) (, breast or thigh, cut into 1.5cm / 3/5" pieces)
Salt and pepper
1 tsp dried thyme ((or other herbs and/or spices of choice))
250 g / 8 oz spiral pasta, uncooked ((See Note 1 for other shapes))
1 1/2 cups / 375 ml chicken broth/stock (, preferably warmed)
2 cups / 500 ml milk (, preferably warmed (any fat %))
1 large garlic clove (, minced)
1 - 2 tbsp /15 - 30g butter ((optional))
1 large broccoli or 2 medium broccoli or cauliflower (, broken into small to medium florets (Note 2 for subs))
100 - 150 g / 1 - 1.5 cups shredded cheese (, any melting type (Note 3))
1/4 cup / 35g flour (all purpose / plain)

Steps:

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
  • Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
  • Spread pasta in a baking dish. Sprinkle over flour.
  • Pour over milk and broth, add garlic and butter. Stir.
  • Spread chicken over the top, then broccoli.
  • Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
  • Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
  • Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
  • Stand for a few minutes then serve immediately!

Nutrition Facts : ServingSize 363 g, Calories 348 kcal

CREAMY CHICKEN AND BROCCOLI CASSEROLE



Creamy Chicken and Broccoli Casserole image

This casserole is a hit with my whole family. Even my children enjoy eating their broccoli with this homemade meal.

Provided by Jill P

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 54m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package rotini pasta, uncooked
2 tablespoons butter
3 tablespoons extra-virgin olive oil
2 cups broccoli florets, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
salt and pepper to taste
⅛ teaspoon chipotle chile powder
2 cups Cheddar cheese, shredded
¼ cup onion, finely diced
1 pound ground chicken
1 cup sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
  • Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
  • Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
  • Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
  • Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
  • Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

Nutrition Facts : Calories 780.5 calories, Carbohydrate 65.6 g, Cholesterol 124.7 mg, Fat 38.3 g, Fiber 3.4 g, Protein 42.1 g, SaturatedFat 19.5 g, Sodium 405 mg, Sugar 5 g

CREAMY CHICKEN WITH PASTA AND BROCCOLI



Creamy Chicken With Pasta and Broccoli image

A delicious creamy dish made with chicken, cream cheese, spaghetti, and broccoli. A favorite with kids and adults alike!

Provided by Julie Taylor

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 12

Number Of Ingredients 10

1 pound uncooked spaghetti
1 pound broccoli florets
1 tablespoon margarine
1 pound skinless, boneless chicken breast halves - cut into strips
½ cup chopped onions
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup milk
⅔ cup water
1 (3 ounce) package cream cheese, cubed and softened
¾ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
  • Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.
  • In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 33 g, Cholesterol 38.4 mg, Fat 8.5 g, Fiber 2.7 g, Protein 17.7 g, SaturatedFat 3.6 g, Sodium 313.5 mg, Sugar 1.8 g

CREAMY FUSILLI WITH CHICKEN AND BROCCOLI FROM STEFANO FAITA



Creamy fusilli with chicken and broccoli from Stefano Faita image

Time 45m

Yield 4

Number Of Ingredients 15

450 g (1 lb.) fusilli
1 small head broccoli, cut into small florets
30 mL (2 tbsp.) olive oil
4 thin slices pancetta or bacon, chopped
60 mL (1/4 cup) butter
2 chicken breasts, cut into strips
1 or 2 garlic cloves, chopped
8 sage leaves, whole or chopped
To taste, salt and freshly ground pepper
45 mL (3 tbsp.) white wine or chicken stock
250 mL (1 cup) 35 % or 15 % cream
30 mL (2 tbsp.) chopped sundried tomatoes
60 to 80 mL (1/4 to 1/3 cup) grated parmesan cheese, to taste
30 mL (2 tbsp.) chopped fresh parsley
To taste, freshly grated Pacific Rock cheese, for serving

Steps:

  • Bring a large pot of water to a boil. Generously salt water. Add pasta and cook for 6 minutes. Add broccoli florets and continue to cook until pasta is al dente and broccoli is tender. Drain, reserving some of the pasta water. Meanwhile, add olive oil to large skillet over medium heat. When oil is hot, add pancetta (or bacon) and cook until golden, about 2 minutes. Increase heat to medium-high. Add butter, chicken, garlic, sage, and salt and pepper. Cook, stirring occasionally, until chicken is browned, about 3 to 4 minutes. Add the wine, cream, and sundried tomatoes. Stir to remove any brown bits in the bottom of the pan. Bring sauce to a boil and cook until chicken is cooked through and sauce thickens slightly, about 5 minutes. Add drained pasta and broccoli. Toss to combine, adding a few tablespoons of pasta water if needed to loosen the sauce. Add parmesan cheese and parsley. Toss. Serve sprinkled with a bit of cheese, if you like. This recipe is courtesy of Tablée des chefs.

CREAMY CHICKEN BROCCOLI PASTA



Creamy Chicken Broccoli Pasta image

Try to figure out the best part of this Creamy Chicken Broccoli Pasta. Is it the creamy pasta or the 20 minutes start-to-finish time? It's impossible to decide and the good news is that there's absolutely no reason why'd you have to. Just enjoy Creamy Chicken Broccoli Pasta!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 5

1/3 cup MIRACLE WHIP Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1/2 lb. (8 oz.) VELVEETA, cut up
12 oz. fettuccine, cooked, drained

Steps:

  • Heat dressing in large skillet on medium heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through.
  • Stir in broccoli and VELVEETA. Reduce heat to low; cook until VELVEETA is melted, stirring occasionally.
  • Add hot fettuccine; toss until well coated.

Nutrition Facts : Calories 460, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 750 mg, Carbohydrate 50 g, Fiber 3 g, Sugar 7 g, Protein 31 g

CREAMY BROCCOLI CHICKEN PASTA



Creamy broccoli chicken pasta image

When you need dinner under 30 minutes, this broccoli chicken pasta with the creamiest sauce will save the day. Say hello to your family's new favorite!

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 10

500 g (1lb) boneless chicken thighs (chopped into bite size pieces )
2 tbsp butter
3 garlic cloves (crushed/minced)
1 cup heavy/whipping cream
1 tsp dried thyme
2-3 cups broccoli (sliced into small florets)
3/4 cup Parmesan cheese (grated)
1 tsp lemon juice
salt and pepper (to taste )
500 g (1lb) pasta (cooked + 1 cup cooking water reserved)

Steps:

  • Heat a large pan over high heat.
  • Drizzle a few teaspoons of olive oil over the chicken then season with salt and pepper.
  • Brown the chicken in the pan for a few minutes until the chicken is opaque white and starting to turn golden brown. Remove from the pan and set aside.
  • Add the butter and garlic to the pan and allow to cook for 30 seconds.
  • Pour in the cream and add the thyme and lemon juice. Bring to a simmer then add the chicken and broccoli to the pan. Partially cover and Allow to simmer for 5-7 minutes until the chicken and broccoli are cooked.
  • Add the Parmesan and stir into the sauce. Season with salt and pepper.
  • Toss in the pasta and add some of the reserved cooking water if necessary. You want the pasta to be well-coated in the cream sauce. Serve immediately.

Nutrition Facts : Calories 538 kcal, Carbohydrate 65 g, Protein 30 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 339 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

CREAMY GARLIC CHICKEN AND BROCCOLI



CREAMY GARLIC CHICKEN AND BROCCOLI image

Chicken and broccoli in an incredibly creamy garlic Parmesan sauce. Customize the recipe by adding pepper or topping it with crispy bacon and make this low carb meal your own.

Provided by Subhasmita

Categories     Side Dish

Number Of Ingredients 10

500 grams Boneless Chicken Breast (Cut into bite-sized pieces )
2-3 cups Broccoli
2 tablespoon Butter
1 tablespoon Garlic (minced)
1.5 teaspoon Italian Seasoning
1/4 teaspoon Chilli Powder ((substitute by Paprika for less heat))
3/4 cup half and half (or Cream)
1/2 cup grated Parmesan Cheese (more for serving)
1/4 teaspoon Pepper
1/2 teaspoon Salt

Steps:

  • In a pan heat 1 teaspoon butter, once butter melts add Chicken. Season it with salt and pepper.
  • Saute on high heat for 2 minutes. Remove from pan and keep aside.
  • Add rest of the butter to the pan, when butter melts add minced garlic. cook for 30 seconds until aromatic.
  • Lower heat, add half and half, grated parmesan cheese, Italian Seasoning, chilli powder. Mix everything well.
  • Add broccoli florets and cooked chicken to the pan. Mix everything well. Check the seasoning and add more salt if required. Cook for another one minute.
  • Switch off the flame and serve.

Nutrition Facts : ServingSize 100 g, Calories 327 kcal, Carbohydrate 7 g, Protein 34 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 123 mg, Sodium 713 mg, Fiber 2 g, Sugar 1 g

CREAMY BROCCOLI PASTA



Creamy Broccoli Pasta image

This creamy broccoli pasta recipe comes together fast and makes a delicious and comforting meatless meal! It's great for a quick and easy yet totally satisfying weeknight dinner.

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

8 ounces uncooked pasta (I used penne)
3 heaping cups broccoli (cut into small florets)
2 tablespoons butter
1/2 tablespoon flour
1-2 cloves garlic (minced)
1/4 cup chicken or vegetable broth
2 teaspoons lemon juice
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
1/3 cup freshly grated parmesan cheese
Salt & pepper (to taste)

Steps:

  • Boil a large, salted pot of water. Cook the pasta al dente according to package instructions. When the pasta is 2-3 minutes away from being done, you will add the broccoli to the water.
  • Add the butter to a skillet over medium-high heat, and once it's melted, stir in the flour and cook for 1-2 minutes.
  • To the skillet, add in the garlic, broth, lemon juice, and Italian seasoning. Let it bubble for a minute or so.
  • Whisk in the cream and let it cook for a few minutes until it's thickened up to your liking, then stir in the parmesan cheese and take the pan off the heat.
  • Drain the pasta and broccoli and add it to the skillet. If the sauce has thickened up too much, add a small splash of the pasta water prior to draining it. Season the pasta with salt & pepper (I'm generous with both) as needed and serve immediately with extra parmesan grated on top if desired.

Nutrition Facts : Calories 531 kcal, Carbohydrate 50 g, Protein 14 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 104 mg, Sodium 280 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY PASTA WITH CHICKEN, BROCCOLI AND BASIL - LOW FAT VERSION



Creamy Pasta With Chicken, Broccoli and Basil - Low Fat Version image

This comes from a Pam Anderson recipe. I love creamy pastas like alfredos, etc... but don't like all the fat. This recipe is a great solution. By using 2 percent evaporated milk, instead of heavy cream, the fat content is cut considerably. The flavor and consistency is still wonderful, in my opinion. I love this recipe because: it's lower in fat; you can use left-over chicken (or cooked rotisserie chicken); cooking the broccoli in the same pot as the pasta saves an extra pot to wash, it's an easy one-dish meal! There are many variations you could try with this recipe, too. Notes: 1.this recipe calls for diced tomatoes - if you'd prefer a more traditional alfredo-type sauce, I think you could probably omit the tomatoes and it would be just fine. 2. Also, if you like your pasta spicier you could add more red pepper flakes than the amount called for. 3. I find it very helpful to have all my ingredients prepped/chopped and ready before I start cooking - especially for this recipe. 4. Make sure you reserve about a cup of the pasta cooking water - it helps to thin out the finished product, if necessary. Have fun and enjoy!

Provided by LifeIsGood

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb dry pasta (I prefer fettucine or spaghetti noodles)
1 tablespoon salt
3 cups broccoli florets
1 cup chicken broth
1 cup 2% evaporated milk
2 large garlic cloves, minced
1 1/2 tablespoons butter (I use unsalted)
3 tablespoons all-purpose flour
1/4 cup parmesan cheese, grated, plus extra for sprinkling
2 cups shredded cooked chicken breasts (I usually add even more)
1/2 cup drained petite diced tomato
1/4 cup chopped fresh basil
1/2 teaspoon hot red pepper flakes (or to taste)

Steps:

  • Bring about 2 quarts of water to a boil - add a tablespoon of salt to the boiling water.
  • Add pasta and use the cooking time given on the package to cook your pasta al dente. Stir frequently at first to prevent pasta from sticking.
  • Add the broccoli to the boiling pasta water during the last 5 minutes of cooking.
  • Meanwhile, microwave broth, milk and garlic in a microwave-safe bowl until steamy hot (approx. 3 to 4 minutes). Then let it stand for a few minutes.
  • Put butter in a saucepan over low heat.
  • After butter melts, whisk in flour, then hot milk mixture. Whisk constantly over medium-low to medium heat until sauce thickens. This should take about 1 to 2 minutes. You judge as to when the sauce thickens up.
  • Stir in parmesan, cooked chicken, tomatoes, basil and red pepper flakes.
  • Salt and pepper to taste and let simmer for about 5 minutes to blend flavors.
  • Drain pasta and broccoli, *reserving 1 cup pasta cooking liquid* and return to pasta pot.
  • Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten.
  • Toss and serve immediately with a light sprinkling of parmesan.
  • Enjoy!

Nutrition Facts : Calories 452.5, Fat 9.3, SaturatedFat 3.9, Cholesterol 50.5, Sodium 1424.7, Carbohydrate 62.9, Fiber 2.8, Sugar 2.6, Protein 28

CREAMY CHICKEN AND BROCCOLI PASTA BAKE



Creamy Chicken and Broccoli Pasta Bake image

Cheesy, creamy and so delicious! This Chicken and Broccoli Pasta Bake is super easy to make with lots homemade sauce, tender chicken and perfectly cooked broccoli. Baked until hot and bubbly with melty mozzarella cheese on top!

Provided by Rachel Riesgraf

Categories     Dinner

Time 40m

Number Of Ingredients 15

8 ounces pasta ((I used rigatoni))
3 cups fresh broccoli florets ((about 1-2 heads))
4 tablespoons butter
1/2 yellow onion, finely chopped
1 pound chicken breast, cut into bite size pieces
2 garlic cloves, minced
1/4 cup flour
1 cup chicken broth
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup parmesan cheese, shredded
1/2 cup cheddar cheese, shredded
1 1/2 cups mozarella cheese, shredded

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil, then add the pasta. Careful not to overcook the pasta, as it will continue to cook in the oven. Once the pasta is about 2 minutes from al dente, add the broccoli and cook another 2 minutes. Drain and transfer to baking dish. I used a 8x10 inch dish.
  • Meanwhile, heat a large skillet over medium-high heat. Add 3 tablespoons butter, onion, and chicken. Cook until the chicken is lightly browned, about 5-7 minutes. The chicken will finish cooking in the oven.
  • Add the remaining tablespoon of butter and garlic to the skillet with the chicken and onion; cook for one minute. Mix in the flour and cook another minute. While mixing, slowly pour in the chicken broth then milk. Simmer for 3-4 minutes, until thickened to gravy consistency.
  • Remove the skillet from the heat and mix in the salt, pepper, nutmeg, parmesan, cheddar and 1/2 cup mozzarella cheese. Pour over the pasta and broccoli in the baking dish and mix together. Sprinkle with the remaining 1 cup of mozzarella cheese.
  • Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is lightly golden brown and the sauce is bubbling around the edges.

CREAMY PASTA WITH CHICKEN AND BROCCOLI



Creamy Pasta With Chicken and Broccoli image

A delicious combination of chicken, broccoli, mushrooms and tomatoes in a creamy white sauce, lightly flavoured with cheese and spices. Tossed with whole wheat pasta, it makes a hearty, satisfying meal. Add some extra milk to baby's portion to help keep texture moist enough to mash and swallow easily.

Provided by Rachel Morris

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

3 boneless skinless chicken breasts
1 tablespoon butter
1 cup white mushroom, finely diced
1 cup broccoli floret, finely diced
1 cup tomatoes, finely diced
1 teaspoon garlic salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon sage
1 cup homogenized milk
1/4 cup chicken broth or 1/4 cup water
1/4 cup white enriched flour
1 tablespoon parmesan cheese
1/4 cup grated mild cheddar cheese
4 cups whole wheat pasta, cooked and drained

Steps:

  • Dice raw chicken into bite-size pieces, small enough for baby to manage.
  • Clean cutting board thoroughly, dice mushrooms, broccoli and tomato to same size chunks.
  • In large saucepan, cook chicken with mushrooms and spices over medium heat, until chicken is thoroughly cooked.
  • Add broccoli and tomatoes, cover and reduce heat to low until broccoli is tender.
  • Add chicken broth, allow to simmer while you mix milk, flour, parmesan and grated cheese in small bowl.
  • Add mixture to saucepan, stir continuously until grated cheese has melted and blended well into sauce.
  • Add cooked and drained pasta, toss and serve.
  • For adults, extra salt or pepper may be added. For babies, portions may be mashed or eaten as is, depending on your child's capabilities or preferences.

CHICKEN AND BROCCOLI PASTA



Chicken and broccoli pasta image

In this traditional Tuscan version of chicken and broccoli pasta, broccoli steams in stock and olive oil until it emulsifies into a glorious sauce. Each serving provides 650 kcal, 46g protein, 66g carbohydrates (of which 4g sugars), 21g fat (of which 5g saturates), 8g fibre and 0.5g salt.

Provided by Sarah Cook

Categories     Main course

Yield Serves 4

Number Of Ingredients 10

500ml/18fl oz chicken stock
2 large skinless chicken breasts
1 broccoli, about 350g/12oz, cut into big florets including the stalk
4 tbsp olive oil, plus extra to serve
5 garlic cloves, finely chopped or crushed
1 rosemary sprig, leaves picked and finely chopped (or 2 tsp dried rosemary)
350g/12oz dried pasta
1 lemon, zest only
50g/1¾oz Parmesan, finely grated
freshly ground black pepper

Steps:

  • To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and take off the heat. Leave for 25 minutes until the chicken is cooked through but still juicy. Set aside and reserve the poaching liquid.
  • Meanwhile, about halfway through poaching the chicken, boil or steam the broccoli until really tender, then drain well and roughly chop into small pieces.
  • Heat the oil in a frying pan and fry the garlic and rosemary for 2-3 minutes until the garlic is golden and fragrant. Pour in all of the chicken stock from the poaching pan. Add the broccoli and simmer, breaking down the broccoli with the back of a spoon. As it cooks, mash the broccoli into a very soft sauce. It won't be smooth but there should not be any noticeable lumps left. Dice the chicken. When the broccoli sauce is 'creamy', smooth and no longer watery, stir through the chicken until warmed.
  • Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water, then toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of pepper. Add a splash of the pasta water if it looks dry. Serve with the rest of the Parmesan and a drizzle more oil.

Nutrition Facts : Calories 650kcal, Carbohydrate 66g, Fat 21g, Fiber 8g, Protein 46g, SaturatedFat 5g, Sugar 4g

BAKED CHICKEN AND BROCCOLI PASTA



Baked Chicken and Broccoli Pasta image

Easy, creamy, and delicious this Baked Chicken and Broccoli Pasta is packed with flavors that your whole family will love. Made in under an hour in the oven, you'll love how simple this recipe comes together for those busy weeknights.

Provided by Mariam E.

Categories     Main Course     Pasta

Time 50m

Number Of Ingredients 17

2 cups dry pasta (any kind, cook al dente)
2 cups fresh broccoli (cut into florets)
1 lb chicken tenders (cut into cubes)
2 tbsp olive oil
1 cup chicken broth (low sodium)
2 cups half and half
8 oz. cream cheese (cut into cubes)
2 cups mozzarella cheese (shredded, divided into 2)
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
½ tsp red chili flakes (for garnishing)
shredded parmesan cheese (for garnishing )
½ tsp Italian seasonings
½ tsp garlic powder
½ tsp salt
½ tsp black pepper

Steps:

  • Preheat the oven to 350 degree F. Grease a 9X13 baking dish with oil and keep it aside.
  • Cook the pasta according to the package instructions and add the broccoli florets before 2 minutes and drain the pasta along with the broccoli and keep it aside.
  • Season the chicken pieces with Italian seasonings, garlic powder, black pepper and salt.
  • Heat a cast iron pot on a medium flame with oil, add the chicken pieces and cook for 4-5 minutes.
  • Stir in the chicken broth, seasonings, half and half and cream cheese and cook for 3-5 minutes until the cream cheese melts.
  • Add 1 cup mozzarella cheese and allow it to melt and thicken. Remove the pot from the heat and fold in the cooked pasta and broccoli. Mix it gently until everything comes together.
  • Transfer the pasta to the prepared baking dish, top the pasta with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 15 minutes.
  • After 15 minutes remove the foil and bake for 10 minutes.
  • Once baked through, garnish the baked chicken pasta with red chili flakes and serve it while it is warm.

Nutrition Facts : Calories 719 kcal, Carbohydrate 38 g, Protein 56 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 168 mg, Sodium 1551 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 16 g, ServingSize 1 serving

CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA



Creamy one-pan chicken & broccoli pasta image

Who doesn't love a creamy chicken pasta? If you don't have broccoli, there are so many alternatives - green beans, halved brussels sprouts or leafy greens

Provided by Good Food team

Categories     Dinner

Time 25m

Number Of Ingredients 11

1 tbsp olive oil, for frying
200g cooked chicken, torn into pieces
2 garlic cloves, thinly sliced
1 chicken stock cube
160g dried short pasta
100g frozen peas
200g long-stem broccoli, cut into 3-4 pieces
150g crème fraîche
1 lemon, juiced
30g parmesan, grated, plus extra to serve
small bunch fresh mint, leaves picked

Steps:

  • Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
  • Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

Nutrition Facts : Calories 957 calories, Fat 54 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 49 grams protein, Sodium 2.5 milligram of sodium

CREAMY CHICKEN AND BROCCOLI PASTA



Creamy Chicken and Broccoli Pasta image

This creamy pasta is comforting and healthy - perfect for a midweek meal. By Tasty Healthy Recipes (@tastyhealthy_recipes). 13 ingredients, including 240g dry weight pasta (I used Spirali), 2 tsp salt for pasta water, and 450g raw chicken breast. Easy to make.

Provided by Tasty Healthy Recipes

Categories     Simple Eats

Time 25m

Yield 4

Number Of Ingredients 13

1/2 tsp salt
1 tsp pepper
150g white mushroom
220g tenderstem broccoli
2 tsp salt for pasta water
1 tsp Italian mixed herbs
240g dry weight pasta (I used Spirali)
1 tbsp olive oil
450g raw chicken breast
1 medium brown onion
200ml 50% reduced fat crème fraîche
1 tsp garlic granules
Half a mug of reserved pasta water

Steps:

  • Season with 1/2 tbsp of salt, pepper, garlic granules and Italian mixed herbs.
  • Stir and fry for about 8 mins until cooked through then set aside on a plate for later.
  • Add the remaining 1/2 tbsp of olive oil into the pan and then tip in the onion, mushroom and broccoli.
  • Heat a large frying pan or wok on high heat and then add 1/2 tbsp of olive oil. Then add in the chicken breast.
  • In the meantime, bring salted water to boil and add the dry pasta for about 8 mins.
  • Season the veg in the pan with 1/2 tsp of garlic granules, Italian mixed herbs and pepper.
  • Stir and fry for around 6-8 mins until nicely softened before spooning in the crème fraîche.
  • Now add in the reserved pasta water and stir to make a nice sauce before adding the cooked chicken and juices back into the pan with the drained cooked pasta.
  • Finally stir through a final time and add any extra salt or pepper to taste before serving into four equal portions. (Store in the fridge or freezer if you have extra portions).

CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI



Creamy Bow-Tie Pasta with Chicken and Broccoli image

Savor the spaghetti sauce with Neufchatel cheese, tossed with bow-tie pasta and served with chicken breasts simmered in a robust dressing.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings, about 1-1/2 cups each.

Number Of Ingredients 8

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
6 small boneless skinless chicken breasts (1-1/2 lb.)
2 cloves garlic, minced
2 cups CLASSICO Tomato and Basil Pasta Sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).
  • Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and Neufchatel to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
  • Cut chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.

Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

ONE POT CREAMY CHICKEN BROCCOLI PASTA



One Pot Creamy Chicken Broccoli Pasta image

This delicious and creamy One Pot Chciken Broccoli Pasta is ready in less than 20 minutes! Everything cooks in a single pot for an easy, family friendly dinner.

Provided by Kristen McCaffrey

Categories     Dinner

Time 25m

Yield 4

Number Of Ingredients 9

2 tsp. olive oil
1 lb. boneless skinless chicken breast, chopped
4 cloves garlic, minced
8 oz. high fiber pasta
3 cups chicken broth
1 cup skim milk (add more if needed)
3 cups broccoli florets
1/4 cup Parmesan cheese
Salt and pepper

Steps:

  • Heat the olive oil over medium high heat. Sprinkle the chicken with salt and pepper. Add the chicken to the pot and cook for 3-4 minutes until just browned.
  • Add the garlic and cook for 1-2 minutes until fragrant. Add the pasta, chicken broth, and milk. Bring to a boil and then turn down to a simmer. Cook for 16-20 minutes, stirring often. Add the broccoli after 8 minutes. Cook until the pasta is fully cooked and absorbed the liquid to create a creamy sauce. If needed added more milk or chicken broth.
  • Stir in the Parmesan cheese. Season with salt and lots of black pepper.

Nutrition Facts : ServingSize 1.5 cups, Calories 410 cal, Carbohydrate 51 g, Fat 12 g, Protein 39 g, Fiber 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 244 mg, Sugar 6 g

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