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small pasta shells, cooked skinless chicken breast cubes and tender green broccoli florets in a light cheddar coating in a plain cooking pot
Andre Lewis

One-Pot Chicken and Broccoli Pasta

Pasta cooked directly in broth needs regular stirring once the noodles start releasing starch, with a lid between stirs to hold the heat and moisture. Chicken goes in early enough to cook through, while broccoli waits until the last part so its florets stay intact. Use the reserved water in small measured additions if the bottom dries before the noodles soften, then stir in cheddar off the heat for a light sauce made from the cooking liquid itself.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breast cut into 1-inch pieces
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 8 oz dry small pasta shells
  • 3 cups low-sodium chicken broth
  • 2 cups small broccoli florets
  • 1/2 tsp fine salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 3 oz cheddar cheese grated
  • 1/2 cup water reserved if needed

Method
 

  1. Heat oil in a deep 12-inch skillet or wide pot over medium-high heat. Cook chicken and onion for 5 minutes, stirring, until the chicken is opaque outside; add garlic for 30 seconds.
  2. Add dry pasta, broth, salt, paprika and pepper. Bring to a simmer, cover and cook over medium-low heat for 6 minutes, stirring once from the bottom.
  3. Add broccoli and stir gently. Cover and cook for 5 to 7 minutes more, stirring twice, until the pasta is tender and the thickest chicken pieces reach 165°F.
  4. Add reserved water in 2-tablespoon amounts only if the pot starts drying before the pasta is tender. Uncover and simmer for 1 to 2 minutes if too much liquid remains.
  5. Remove from heat and stir in cheddar until smooth. Rest for 2 minutes, stir once more and serve with the broccoli evenly distributed.