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.
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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- 1 pound chicken breasts boneless, skinless (cut into 1-inch pieces)
- ½ teaspoon kosher salt for seasoning the chicken
- ¼ teaspoon ground black pepper for seasoning the chicken
- 2 tablespoons avocado oil or olive oil
- ½ cup white onion diced (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 thyme dried (optional)
- 2 cups chicken broth
- 1 ½ cups heavy cream
- 8 ounces short pasta noodles penne, ziti, rigatoni, etc.
- 2 cups broccoli florets
- 1 cup parmesan cheese shredded off the block
- Salt and pepper to taste
- Season the chicken with salt and pepper. Set aside.1 pound chicken breasts½ teaspoon kosher 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 avocado oil½ cup 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 thyme2 cups chicken broth1 ½ cups heavy cream8 ounces short 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 parmesan cheeseSalt and pepper
- Store leftovers in the refrigerator for up to 3 days.