Chicken Mushroom Broccoli Pasta
A simple, homemade chicken mushroom broccoli pasta seasoned with thyme and tossed in a Parmesan cream sauce!
As you may have already guessed, Kim and I adore pasta dishes. It doesn’t matter if they’re made with meat or not. For example, we love this roasted garlic and olive oil spaghetti just as much as our sausage and peppers pasta.
Today, we’re adding this chicken mushroom broccoli pasta to the list of dishes we love! It’s an easy one-pot chicken pasta that’s done in less than an hour.
If you use organic ingredients, then this meal is quick and wholesome.
Looking for a chicken dish that isn’t pasta but is just as filling? Try our Chicken Pot Pie or Chicken Caprese.
How to make chicken mushroom broccoli pasta?
First, start by placing a large skillet over low-medium heat. While it warms up, sprinkle both sides of the chicken with salt and pepper.
Cut the chicken into small pieces and set it aside for now.
Next, add the oil and onions to the pan. Let them sauté for about 4-minutes. Now, add the minced garlic. Continue sautéing the ingredients for another 30-seconds.
After that, add the chicken to the skillet. It will need to cook for 3-5 minutes while stirring occasionally.
Once the chicken is slightly cooked, toss in the sliced baby Bella mushrooms and thyme. Afterward, let the mixture cook for 3-4 minutes before pouring in the heavy cream and chicken broth.
Stir the mixture and then add the dry pasta noodles. Make sure to submerge the uncooked noodles in the liquid.
At this point, you’ll need to increase the heat in order to bring the liquid to a boil. When it comes to a boil, reduce the heat to a simmer and cover the skillet. The noodles need to simmer for 15-18 minutes (stirring occasionally).
Now, when the noodles are fork tender, remove the lid and stir in the broccoli.
Go ahead and cover the pan again to steam the broccoli for 2-4 minutes. Last, once the broccoli is soft, remove the lid and stir in the Parmesan cheese.
As soon as the cheese is melted, remove the pan from the heat and serve the pasta with salt and pepper to taste. That’s it, your chicken mushroom broccoli pasta is done! Kim and I hope you enjoy it and wish you all the best 🙂
Chicken Mushroom Broccoli Pasta Tips:
- You can cut down on the cook time(s) by using leftover roast chicken and quick cook pasta noodles (like Ronzoni 3-minute noodles).
- For a lighter version of the dish, consider substituting milk or half and half in place of the heavy cream.
- To create a vegetarian mushroom broccoli pasta, consider omitting the chicken and substituting vegetable broth in place of the chicken broth.
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Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon salt, for seasoning the chicken
- ¼ teaspoon ground black pepper, for seasoning the chicken
- 2 tablespoons olive oil, avocado oil
- ½ cup diced white onion, about 1 small onion
- 1 tablespoon garlic cloves, minced or pressed (about 3 small cloves)
- 8 ounces baby bella mushrooms, halved or sliced
- 1 teaspoon dried thyme, optional
- 2 cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 8 ounces uncooked pasta noodles, penne, ziti, rigatoni, etc.
- 2 cups broccoli florets
- 1 cup shredded parmesan cheese
- Salt and pepper, to taste
Instructions
- Season the chicken with salt and pepper. Set aside.1 pound boneless skinless chicken breasts½ teaspoon salt¼ teaspoon ground black pepper
- Heat a large skillet over low to medium heat. Add the oil and onion. Cook for 3 to 5 minutes until the onion begins to soften, then add the garlic. Cook for an additional 30 seconds. Add the chicken, and sauté for 3 to 5 minutes while stirring occasionally. The chicken will turn white but won’t be cooked through.2 tablespoons olive oil½ cup diced white onion1 tablespoon garlic cloves
- Add the mushrooms and thyme, and cook until the mushrooms soften slightly, about 3 to 4 minutes. Pour in the broth and heavy cream. Stir to combine, then add the noodles, and press down into the liquid.8 ounces baby bella mushrooms1 teaspoon dried thyme2 cups low-sodium chicken broth1 ½ cups heavy cream8 ounces uncooked pasta noodles
- Bring to a boil, then reduce to a simmer. Cover and cook for 15 to 18 minutes or until noodles are tender. Stir occasionally. There should be some “sauce” leftover in the pan to coat the cooked noodles.
- Remove the lid, add the broccoli, and stir. Cover again, and cook for an additional 2 to 4 minutes or until the broccoli is tender. Uncover, and add the Parmesan cheese. Stir until the cheese is melted. Remove from heat, add salt, and pepper to taste. Serve hot.2 cups broccoli florets1 cup shredded parmesan cheeseSalt and pepper
- Store leftovers in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of the chicken mushroom broccoli pasta. Actual calories will vary.
love that you put the ingredients under the instructions. what a super star, I hate going back and forth. great dish too!
Thank you Merridith! We’re glad it makes things easier for you and we’re happy you enjoyed the pasta. Have a lovely day 🙂
I love one dish recipes. I’m making this right now and I can already tell it’s going to be delicious. Thank you!
Thanks so much, Elizabeth! We hope you enjoy it. Have a great evening! 🙂
Made this to tonight wasn’t sure my husband would like it but he loves pasta,so it turns out to be one of the best chix pasta he said he has ever had and I agree and I’m a very good cook so thank you for this recipe it’s definitely a keeper!
That’s wonderful to hear, Sandra! Thank you for sharing and we hope you have a lovely day 🙂