You want a healthy chicken pasta recipe that’s quick, flavorful, and packed with goodness. This Chicken and Broccoli Aglio e Olio is your perfect weeknight solution, combining tender chicken, vibrant broccoli, and a garlic-infused olive oil sauce for a satisfying meal.
Key Ingredients & Substitutions:
- Chicken Breast: Use chicken thighs for a richer flavor.
- Broccoli: Fresh is best, but frozen can work in a pinch.
- Pasta: Any long pasta like spaghetti or linguine is ideal.
- Garlic: Don’t skimp on the fresh cloves.
- Olive Oil: Extra virgin olive oil adds the best flavor.
Ingredients:
Main Ingredients:
- 12 ounces spaghetti or your favorite long pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 4 cups broccoli florets (from about 1 large head)
- 6 cloves garlic, thinly sliced
- 1/2 cup pasta water
Spices & Seasonings:
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per Serving: Approximately 450-500 kcal
- Tools Needed: Large pot, large skillet
Step-by-Step Instructions:
1. Cook Your Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
2. Cook the Chicken
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Broccoli and Garlic
In the same skillet, add the broccoli florets. Sauté for 3-5 minutes until bright green and slightly tender-crisp. Add the thinly sliced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
4. Combine and Finish
Add the cooked pasta and reserved pasta water to the skillet with the broccoli and garlic. Return the cooked chicken to the pan. Toss everything together, allowing the sauce to emulsify and coat the pasta evenly.
5. Serve and Enjoy
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving. You have a delicious and healthy chicken pasta recipe ready to enjoy!
Variation Ideas:
- Add a squeeze of fresh lemon juice at the end for brightness.
- Stir in a handful of cherry tomatoes for extra color and sweetness.
- Use whole wheat pasta for an added fiber boost.
Storage Instructions:
Store any leftover Chicken and Broccoli Aglio e Olio in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to help loosen the sauce and prevent it from drying out. You can reheat it gently on the stovetop or in the microwave.
Frequently Asked Questions:
Can you make this recipe gluten-free?
Yes, simply use your favorite gluten-free pasta in place of traditional spaghetti.
What if you don’t have fresh broccoli?
You can use frozen broccoli. Add it directly to the skillet and cook until tender-crisp.
Can you add other vegetables?
Absolutely! Bell peppers, spinach, or mushrooms would be great additions. Add them in step 3 with the broccoli.
Is this dish spicy?
The red pepper flakes add a subtle kick. You can omit them if you prefer no spice.
How can you make the sauce creamier?
While not traditional for aglio e olio, you could stir in a tablespoon of plain Greek yogurt or a touch of milk at the end for a slightly creamier texture.
Can you prepare this ahead of time?
You can prep ingredients ahead, but this dish is best served immediately after cooking for optimal texture and flavor.