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Ingredients
Scale
- 16 ounces rigatoni or ziti pasta
- 12 ounces frozen broccoli florets (or fresh if preferred)
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts, diced into bite-sized pieces (about 1-½”)
- 1–½ teaspoons coarse kosher salt
- ½ teaspoon ground black pepper
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 cup reserved pasta water
- ½ cup grated Parmesan cheese, plus more for serving
- Red pepper flakes, for serving (optional)
Instructions
- Boil salted water and cook pasta according to package instructions.
- Add frozen broccoli 8 minutes before pasta is done cooking.
- Drain pasta and broccoli, reserving 1 cup of pasta water.
- In a sauté pan, cook diced chicken with olive oil, salt, and pepper until fully cooked.
- Stir in garlic, oregano, and garlic powder; cook for 30 seconds.
- Combine chicken with pasta, add butter, lemon juice, reserved water, and Parmesan; stir well.
- Adjust seasoning and serve hot, garnished with extra Parmesan and red pepper flakes.
Notes
Fresh broccoli can enhance color and texture in the dish.
Reserving pasta water is crucial for achieving the desired sauce consistency.
Avoid overcooking the pasta as it continues to cook when mixed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 4
- Protein: 40
- Cholesterol: 120