One-Pan Chicken and Broccoli Pasta with Parmesan

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A weeknight favorite where chicken, broccoli, and pasta simmer together in a single skillet with a light Parmesan sauce. This American-inspired pasta recipe, ready in about 35 minutes, pairs penne pasta, chicken breasts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 450 cal/serving

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Ingredients

8 oz penne pasta
2 boneless, skinless, cut into 1-inch cubes chicken breasts
1 tbsp olive oil
1 lb, florets broccoli
3 cloves, minced garlic
1/2 cup, low-sodium chicken broth
2 tbsp, grated Parmesan cheese
1/2 tsp dried oregano
1/4 tsp red pepper flakes
to taste salt
to taste black pepper

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Instructions

Step 1: Cook 8 oz penne pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
Step 2: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 boneless, skinless chicken breasts (cut into 1-inch cubes) and season with salt, pepper, and 1/4 tsp red pepper flakes. Sauté for 5-7 minutes until golden and cooked through.
Step 3: Add 1 lb broccoli florets and 3 minced garlic cloves to the skillet, stirring to combine. Cook for 3 minutes until broccoli is bright green and slightly tender.
Step 4: Stir in 1/2 cup low-sodium chicken broth and 1/2 tsp dried oregano. Bring to a simmer and cook for 2 minutes until the sauce reduces slightly.
Step 5: Add the drained 8 oz penne pasta and 2 tbsp grated Parmesan cheese to the skillet. Toss for 1 minute, adding reserved pasta water as needed to create a creamy sauce that coats the pasta.