Chicken Broccoli Penne
Tender chicken breast and fresh broccoli florets tossed with penne in a light, garlicky olive oil and lemon sauce. A quick, satisfying weeknight dinner that comes together in under 30 minutes.
For 4 servings
- prep
Prep the ingredients.
1.Cut 400g chicken breast into bite-sized pieces.2.Cut 250g broccoli into small florets.3.Thinly slice 4 garlic cloves.4.Juice 1 lemon to get 2 tbsp fresh lemon juice. - boil · ~10 min
Boil the penne in salted water.
Bring a large pot of water to a rolling boil. Add salt, then add the penne pasta. Cook according to package directions until al dente. Reserve ¼ cup of pasta water, then drain in a colander.
TIPReserve the pasta water before draining — its starch helps the sauce cling to the penne. - boil · ~2 min
Blanch the broccoli.
In the last 2 minutes of the pasta cooking time, drop the broccoli florets into the boiling pasta water. Let them cook briefly, then drain together with the pasta.
- saute · ~8 min
Cook the chicken.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, season with a pinch of salt and black pepper. Cook undisturbed for 3-4 minutes until golden on the bottom, then flip and cook another 3-4 minutes until cooked through. Transfer to a plate.
TIPDon't crowd the pan — if your skillet is small, cook the chicken in two batches so it sears instead of steaming. - saute · ~1 min
Sauté the garlic and chili flakes.
In the same skillet, add the remaining 1 tbsp olive oil. Reduce heat to medium and add the sliced garlic and red chili flakes. Sauté until fragrant, about 30 seconds.
TIPWatch the garlic closely — it goes from golden to burnt in seconds. - mix · ~2 min
Toss everything together.
Return the cooked chicken to the skillet along with the drained penne and broccoli. Pour in the lemon juice and a splash of the reserved pasta water. Toss well over low heat until everything is coated and glossy, about 1-2 minutes.
- serve
Serve with grated parmesan.
Divide among bowls or plates. Top each serving with grated parmesan cheese and an extra crack of black pepper. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve pasta water before draining; its starch helps the sauce cling to the penne.
- 2Don't crowd the pan when searing chicken — cook in batches for a golden crust.
- 3Blanch broccoli in the pasta water during the last 2 minutes to save a pot.
- 4Watch the garlic closely in the skillet; it burns in seconds and turns bitter.
- 5Toss everything over low heat with a splash of pasta water for a glossy finish.
- 6Slice garlic thinly rather than mincing to avoid burning and keep texture.
Adapt it for your goals.
Vegetarian
Omit the chicken and add 200g halved cherry tomatoes or sautéed mushrooms for a hearty, meat-free weeknight meal.
gluten freeGluten-free
Swap penne for your favorite gluten-free pasta (e.g., brown rice or chickpea penne) and follow package cooking times.
extra veggieExtra-veggie
Add 1 diced zucchini or a handful of baby spinach with the garlic for more color, fiber, and nutrients.
spicySpicy
Double the red chili flakes or add a finely chopped fresh red chili with the garlic for a bigger kick.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in Vitamin C
Broccoli and fresh lemon juice both contribute vitamin C, which aids immune function and iron absorption.
Contains Fiber
Broccoli and whole-grain pasta (if substituted) offer dietary fiber for digestive health.
Low in Saturated Fat
This dish uses olive oil instead of butter or cream, keeping saturated fat minimal while adding heart-friendly monounsaturated fats.
Frequently asked questions
Yes, but add it directly to the pasta water in the last minute (no need to thaw) so it doesn't turn mushy.
