Chicken Broccoli Ziti

5 from 1 vote

This easy and comforting chicken broccoli ziti is perfect for weeknights! The tender ziti pasta, combined with crisp broccoli florets and juicy chicken make the perfect meal. The sauce is light and creamy.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 546kcal

Author: Tania

Equipment

12-inch deep skillet
box grater for the cheese

Ingredients

½ pound ziti pasta
2 to 3 cups broccoli florets
2 medium chicken breasts cut into 1-inch cubes
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper
Olive oil
3 tablespoons unsalted butter divided
4 cloves minced garlic
1 small shallot finely minced
½ cup white wine or chicken broth
¾ cup half-and-half plus more to as needed
½ cup freshly grated parmesan cheese plus more as needed
Lemon zest

Instructions

Cook pasta and broccoli: In a large pot with generously salted water, cook the pasta according to package directions. 3 to 4 minutes before the pasta cook time is up, add the broccoli florets and cook together with the pasta, until the pasta is al dente and the broccoli is tender crisp. Reserve 1 to 2 cups of pasta water for later just in case. Drain and run through cold water to stop the cooking process and to keep the broccoli crisp and bright green.
Season chicken with a few drizzles of olive oil, Italian seasoning, garlic powder, Kosher salt (1 teaspoon) and pepper.
In a skillet, melt 1 tablespoon of butter and cook the chicken until golden brown and fully cooked through. Transfer to a plate and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter, and sauté garlic and shallots for a few seconds. Add the wine wine (or broth) to deglaze, scraping the brown bits to release.
Stir in the half-and half and bring to a light simmer for a few seconds. Then, add the cooked pasta and some of the reserved pasta water as needed. The pasta water will help thicken the sauce, which should be light and slightly creamy. Season with salt and pepper to taste.
Return the cooked chicken and broccoli to the skillet, and toss until coated. If needed, add more half-and-half and pasta water until you get the right consistency.
Finish with grated parmesan cheese tossing to combine.
To serve, top with fresh lemon zest and more parmesan cheese as garnish. Enjoy!

Notes

Remember to reserve the starchy pasta water. You'll need it for the sauce.
Half-and-half: Makes for a lighter sauce. The starchy pasta water and freshly grated parmesan help thicken it. It's a slightly creamy and light sauce. However, if you want it to be richer, use heavy cream instead (and omit the pasta water).
Run the cooked broccoli florets through cold water, or use an ice bath, to keep it bright green and crisp tender.

Substitutions and variations:

Ziti: Penne, bowties, small shells, rigatoni, or fusilli are great options.
Chicken breast: Chicken thighs.
Vegetable add-ins: Mushrooms, bell peppers, spinach, kale.

Disclaimer: Nutritional values are approximates only.

Nutrition