Easy Healthy Chicken & Broccoli Pasta – A One-Pan Dinner You’ll Love

If there’s one dinner I’ve made on repeat this month, it’s this easy healthy recipe for chicken and broccoli pasta. It hits every mark: quick to prep, full of flavor, loaded with protein, and it only takes one pan to make. That’s a win on any busy weeknight.

I first threw this dish together after a long day when I had leftover chicken and a bag of broccoli staring at me. I added garlic, a little parmesan, and whole wheat pasta—and suddenly, my family was hooked. It’s since become our go-to for “what’s for dinner?” moments.

This meal reminds me of those comforting, delicious dishes that feel like snap food home style—simple, real food that’s warm, filling, and healthy enough to enjoy without guilt. Let’s make it!

Why Make This Recipe

There are so many reasons to love this dish:

• It’s ready in under 30 minutes
• It’s packed with lean chicken and fiber-rich broccoli
• It only uses one pan (yay for less cleanup!)
• It’s perfect for meal prep or next-day leftovers
• It feels like yummy comfort food without being heavy

Whether you’re feeding picky eaters, looking for a high-protein dinner, or just craving healthy food dishes that don’t taste bland, this one checks all the boxes.

If you enjoy meals like creamy garlic chicken pasta with broccoli or ground beef and sweet potato, you’ll love this one just as much.

How to Make Chicken & Broccoli Pasta

Ingredients:

• 2 boneless, skinless chicken breasts (cut into bite-size pieces)
• 2 cups broccoli florets (fresh or frozen)
• 2 cups whole wheat pasta (penne or rotini work well)
• 3 garlic cloves, minced
• 1/3 cup grated parmesan
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 3 cups low-sodium chicken broth
• Optional: red pepper flakes for a kick

Directions:

1. Heat olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, and Italian seasoning. Cook until browned and fully cooked (about 5–7 minutes).
2. Add garlic and cook for 1 minute, until fragrant.
3. Pour in chicken broth and pasta. Stir well and bring to a boil.
4. Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
5. Add broccoli, stir in, and cover again for 4–5 minutes until tender.
6. Stir in parmesan cheese until creamy. Adjust seasoning and top with chili flakes if desired.
7. Serve warm and enjoy!

This is one of those easy meals you’ll want to make again and again, especially when life gets busy and you want something hearty, not heavy.

How to Serve This Chicken Pasta

I usually serve this straight from the pan with a side of crusty garlic bread or a light green salad. It’s perfect on its own, but you can also pair it with roasted veggies or even a few banana pancakes for the kids to enjoy with syrup while you keep things savory.

You could also portion this out into containers for weekly lunches. It holds up beautifully and tastes even better the next day.

How to Store

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a splash of broth or water to loosen it up.

It’s also freezer-friendly—just let it cool completely, then store in freezer-safe bags for up to 2 months. Thaw overnight in the fridge and warm in a skillet for a quick dinner.

Tips to Make This Easy Healthy Recipe

• Use rotisserie chicken to cut down prep time
• Swap in any pasta you like—gluten-free, chickpea, or even zoodles
• Don’t overcook the broccoli—steam until just tender to keep that bright green color
• Add more veggies like mushrooms or zucchini for a bigger nutrient boost
• A squeeze of lemon at the end brightens the whole dish

For another veggie-packed option, try spicy grilled chicken caesar salad—it’s another dish that’s light, bold, and perfect for summer.

Variations

This recipe is flexible and forgiving. Try these twists:

• Creamy Garlic Parmesan Version: Add 2 tablespoons of cream cheese at the end for a creamy texture
• Asian-Inspired: Replace parmesan with soy sauce and add sesame oil + green onions
• Shrimp Instead of Chicken: Works just as well—just cook shrimp separately and toss in at the end
• Low-Carb: Use zucchini noodles or spaghetti squash instead of pasta
• Spicy: Add red pepper flakes or diced jalapeño while cooking the chicken

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