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Chicken Mushroom Broccoli Pasta

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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!

Chicken mushroom broccoli pasta in a blue skillet.

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. So, shall we get started?

A different angle of the cooked pasta in a skillet.

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.

Onions and chicken breast cooking in the skillet.

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.

Baby bella mushrooms and spices added to the meat.

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.

Heavy cream, broth, and dry pasta added to the skillet.

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.

Fresh broccoli added to the skillet.

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.

The finished chicken mushroom broccoli pasta ready to be served.

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.
An up-close view of the chicken mushroom broccoli pasta in the skillet.
A different angle of the cooked pasta in a skillet.

Chicken Mushroom Broccoli Pasta

Yield: 9 Cups
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

A simple, homemade chicken mushroom broccoli pasta seasoned with thyme and tossed in a Parmesan cream sauce!

Ingredients

  • 1 Pound Boneless, Skinless Chicken Breast, cut into bite-sized pieces
  • ½ Teaspoon Salt, for seasoning chicken
  • ¼ Teaspoon Pepper, for seasoning chicken
  • 2 Tablespoons Avocado or Olive Oil
  • ½ Cup White Onion, diced (about 1 small onion)
  • 1 Tablespoon Garlic, minced or pressed (about 3 small cloves)
  • 8 Ounces Baby Bella Mushrooms, halved or sliced
  • 1 Teaspoon Thyme
  • 2 Cups Broth
  • 1 ½ Cups Heavy Cream
  • 8 Ounces Short Pasta (penne, ziti, rigatoni, etc.)
  • 2 Cups Broccoli Florets
  • 1 Cup Parmesan Cheese, shredded off the block
  • Salt and Pepper to taste

Instructions

Season the chicken with salt and pepper. Set aside.

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.

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.

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.

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 1.5 cups of the chicken mushroom broccoli pasta. Actual calories will vary. For more information and tips, please refer to the post.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 599Total Fat: 36gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 170mgSodium: 808mgCarbohydrates: 25gFiber: 4gSugar: 6gProtein: 44g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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