CREAMY CHICKEN BROCCOLI PASTA
Creamy Chicken Broccoli Pasta
Chicken and broccoli pasta with garlic, sour cream, Parmesan, and lemon.
Ingredients
- 1 pound pasta
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, diced
- 2 small heads broccoli, cut into small florets
- ⅔ cup chicken stock
- 1 cup sour cream
- 2½ cups cooked roast chicken, torn into pieces
- ½ cup Parmesan, freshly grated, plus more to serve
- ¼ lemon, juiced
- 2 sprigs thyme, leaves plucked
- 1 pinch smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of well-salted water to the boil. Cook the pasta until al dente, according to package timing, usually 8 to 10 minutes. Before draining, reserve at least 1 cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and lightly golden.
- Add the garlic and cook for 30 to 60 seconds, just until fragrant, keeping the heat moderate so it does not catch.
- Add the broccoli and cook for 3 to 4 minutes, allowing it to take on a little colour. Pour in the chicken stock, cover, and let it steam for 2 to 3 minutes until just tender. Remove the lid and cook for another 1 to 2 minutes to reduce any excess liquid.
- Lower the heat. Stir 2 tablespoons of the hot pasta water into the sour cream, then add it to the pan, stirring gently to create a smooth sauce.
- Add the thyme, smoked paprika, salt, and pepper. Let the sauce warm through for 1 to 2 minutes, loosening with more pasta water as needed until it reaches a light, creamy consistency.
- Add the drained pasta and toss to coat. Stir through the Parmesan and the lemon juice, allowing everything to come together into a cohesive sauce.
- Fold in the chicken and cook for 1 to 2 minutes, just until warmed through.
- Taste and adjust the seasoning, adding more lemon or Parmesan if needed. Finish with extra Parmesan over the top.
Notes
Note: To Make This Vegetarian
This dish adapts easily into a vegetarian version by replacing the chicken with mushrooms.
Use 14–18 ounces (400–500 grams) mushrooms, sliced or torn into pieces. Add them to the pan after the onions and cook them properly before moving on - they should release their moisture, then begin to brown and take on some colour. Don’t rush this step, as it’s where the flavour develops.
Once the mushrooms are golden and slightly concentrated, continue with the garlic, broccoli, and remaining steps as written.
The smoked paprika becomes more important here, adding depth and a subtle savoury note that would otherwise come from the chicken. You can be slightly more generous with it, but still keep it restrained so it doesn’t dominate.
Taste carefully at the end and adjust with a little extra Parmesan and lemon if needed. Mushrooms absorb seasoning, so the final balance matters.
Costs
- Total Cost: $11.57 (if you bought chicken for this recipe - or $9.05 if using leftovers)
- Cost per Serving: $2.89 (or $2.26 if using leftovers)
Costs calculated in April 2026 in Cleveland, USA,with ingredients from ALDI, except the oil from Thrive Market and the salt, pepper, and Parmesan from Whole Foods, and
Nutrition Facts
Calories
824Fat
29 gSat. Fat
11 gCarbs
93 gFiber
4 gNet carbs
89 gSugar
7 gProtein
44 gSodium
641 mgCholesterol
109 mgNutritional information is an estimate only, and depends on the ingredients you use.
