This Chicken Broccoli Ziti is a simple, weeknight-friendly pasta dish packed with tender chicken, crisp-tender broccoli, and perfectly cooked ziti in a light, creamy sauce.
High in protein, fiber-rich, and moderate in healthy fats, it’s a nutritious option that satisfies cravings without weighing you down.
Quick, wholesome, and easy to prepare, it’s ideal for busy evenings or meal prep.
30-Minute Quick Chicken Broccoli Ziti
Equipment
- 12-inch deep skillet
- Large pot
- Box grater
- Cutting board and knife
Ingredients
- ½ pound ziti pasta
- 2 –3 cups broccoli florets
- 2 medium chicken breasts cut into 1-inch cubes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 –2 teaspoons olive oil
- 3 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 small shallot finely minced
- ½ cup white wine or chicken broth
- ¾ cup half-and-half plus more as needed
- ½ cup freshly grated parmesan cheese plus more for garnish
- Zest of 1 lemon
Instructions
- Prepare the Pasta and Broccoli: Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to the water—it should taste like the sea, as this is your first layer of flavor. Add the ziti pasta and cook according to the package directions until just al dente. About 3–4 minutes before the pasta is done, gently add the broccoli florets to the boiling water.Cook together until the pasta is tender yet firm to the bite and the broccoli is crisp-tender. Once cooked, reserve 1 to 2 cups of the starchy pasta water for later. Drain the pasta and broccoli and immediately run them under cold water or plunge into an ice bath to halt cooking and preserve the bright green color of the broccoli. Set aside.
- Season the Chicken: While the pasta cooks, prepare the chicken. Cut the chicken breasts into bite-sized 1-inch cubes for even cooking. Place them in a medium bowl and drizzle with olive oil. Sprinkle Italian seasoning, garlic powder, salt, and freshly cracked black pepper over the chicken. Toss until all pieces are evenly coated. This seasoning layer ensures that every bite of chicken is flavorful and aromatic.
- Cook the Chicken: Heat 1 tablespoon of butter in a 12-inch deep skillet over medium heat. Once melted and sizzling, add the seasoned chicken cubes in a single layer. Let them cook undisturbed for 2–3 minutes on each side to achieve a golden-brown sear. Stir occasionally to ensure even cooking.The chicken should be cooked through, juicy, and slightly caramelized. Remove the cooked chicken from the skillet and transfer to a plate. Cover loosely with foil to keep warm while you prepare the sauce.
- Sauté the Aromatics: In the same skillet, reduce the heat slightly and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and finely chopped shallot. Sauté for 30–45 seconds until fragrant, taking care not to burn the garlic. This step builds the flavor foundation for your sauce, infusing it with aromatic depth.
- Deglaze the Pan: Pour in ½ cup of white wine (or chicken broth for a non-alcoholic version) to deglaze the pan. Use a wooden spoon or spatula to gently scrape up all the flavorful browned bits from the bottom of the skillet. These bits, known as fond, add incredible depth and richness to the sauce. Allow the liquid to reduce slightly for 1–2 minutes over medium heat.
- Build the Creamy Sauce: Lower the heat and slowly stir in ¾ cup of half-and-half, letting it warm and combine with the aromatics and deglazed liquid. Stir continuously for a few minutes until the sauce is smooth and slightly thickened. If the sauce feels too thick, gradually whisk in a few tablespoons of the reserved pasta water. This starchy water will help achieve a light, creamy consistency without adding heaviness. Taste the sauce and season with additional salt and pepper as needed.
- Combine Pasta, Broccoli, and Sauce: Add the drained pasta and broccoli into the skillet with the sauce. Gently toss until the pasta and broccoli are fully coated in the creamy mixture. Adjust the sauce consistency with more half-and-half or reserved pasta water if necessary. Ensure that every pasta tube is coated, and the broccoli retains its bright green color and slight crunch.
- Add the Chicken and Parmesan: Return the cooked chicken cubes to the skillet. Sprinkle in ½ cup of freshly grated parmesan cheese and toss everything together until the chicken, pasta, and broccoli are evenly coated. The cheese will melt into the sauce, adding a nutty, savory richness and helping bind the sauce to the pasta. Taste and adjust seasoning again if necessary.
- Finish with Lemon Zest: Remove the skillet from heat and sprinkle fresh lemon zest over the pasta. This final touch adds a burst of brightness that balances the creamy richness of the sauce. For extra indulgence, garnish with additional parmesan cheese.
- Serve and Enjoy: Serve the Chicken Broccoli Ziti immediately while warm.Portion it into bowls or plates, ensuring each serving has a balance of pasta, broccoli, and chicken. This dish pairs beautifully with a simple side salad or crusty bread. Enjoy a wholesome, protein-packed, fiber-rich, and comforting meal that’s perfect for weeknights or meal prep.
Notes
- Reserve some pasta water to adjust sauce consistency; it helps create a creamy, smooth texture without heavy cream.
- Blanch or shock broccoli in cold water to maintain bright green color and crisp-tender texture.
- Use half-and-half for a lighter sauce, or substitute heavy cream for a richer, indulgent version.
- Cook chicken in batches if necessary to avoid overcrowding the skillet, which ensures golden, juicy pieces.
- Parmesan cheese adds both flavor and natural thickening—grate fresh for best results.
- Optional add-ins include mushrooms, spinach, bell peppers, or kale for extra nutrients and color.
- Ziti can be substituted with penne, bowtie, fusilli, or rigatoni without affecting flavor.
- Taste and adjust seasoning gradually—salt, pepper, and lemon zest elevate the flavors beautifully.
Chef’s Secrets: Tips For Perfect Pasta
The key to a standout Chicken Broccoli Ziti is layering flavors and maintaining textures.
Start by cooking the pasta al dente and blanching the broccoli to preserve its bright color and snap.
When cooking chicken, ensure it is seasoned well and seared properly in small batches to avoid steaming.
Deglazing the skillet with wine or broth pulls up all those browned bits, adding a depth of flavor that is often overlooked.
Finally, adjusting the sauce with reserved pasta water ensures it clings beautifully to the pasta while remaining light and creamy.
A touch of lemon zest at the end brightens every bite and balances the richness of the sauce.
Serving Suggestions: How To Present This Dish
Chicken Broccoli Ziti is versatile and works for casual weeknight dinners or a slightly dressed-up family meal.
Serve it straight from the skillet for a rustic, comforting presentation, or plate it neatly in shallow bowls topped with extra parmesan and a sprinkle of fresh herbs like parsley or basil.
Pair with a crisp green salad or roasted vegetables for a complete, balanced meal.
A side of garlic bread or warm, crusty baguette also complements the creamy sauce perfectly.
For meal prep, portion into airtight containers and garnish just before serving to keep it fresh and visually appealing.
Storage Tips: Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently over low heat on the stovetop, adding a splash of half-and-half or reserved pasta water to restore creaminess.
Avoid high heat, which can dry out the chicken and make the pasta gummy.
For longer storage, freeze in single-serving portions for up to 2 months.
When reheating from frozen, thaw overnight in the fridge and warm slowly to maintain texture.
Avoid microwaving without stirring, as the sauce can separate and broccoli may become mushy.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more forgiving when cooked, giving a slightly richer flavor. Just cut them into even cubes and adjust cooking time to ensure they are fully cooked.
2. What can I substitute for ziti pasta?
You can use penne, bowties, rigatoni, or fusilli. The key is to choose a pasta shape that holds the sauce well.
3. How can I make the sauce richer?
Replace half-and-half with heavy cream and omit the pasta water. This creates a thicker, more indulgent sauce, though it will be slightly higher in calories.
4. Can I make this recipe ahead of time?
Yes! Cook everything except for finishing with lemon zest and extra parmesan. Store in an airtight container in the fridge and reheat gently before serving. Add fresh zest and cheese at the end for the best flavor.
5. How do I keep the broccoli bright green and crisp?
Blanch the broccoli in boiling water for 3–4 minutes, then immediately transfer it to an ice bath or run under cold water. This stops the cooking process and preserves both color and texture.
