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Ingredients
Scale
- 16 ounces ziti pasta (or rigatoni)
- 12 ounces frozen broccoli florets (fresh if preferred)
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts, diced into 1–½” pieces
- 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 the ziti pasta in salted water according to package instructions.
- Add frozen broccoli florets 8 minutes before cooking time is up.
- In a separate pan, heat olive oil and sauté diced chicken with salt and pepper until cooked through.
- Stir in minced garlic, dried oregano, and garlic powder until fragrant.
- Combine the chicken mixture with the drained pasta and broccoli, adding butter, lemon juice, reserved pasta water, and parmesan cheese.
- Mix well and adjust seasoning as needed, then serve warm with additional parmesan cheese and red pepper flakes.
Notes
Dice chicken uniformly for even cooking.
Fresh broccoli provides vibrant color and extra crunch.
Regularly taste during cooking to find a good balance of flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 90