Creamy Chicken and Broccoli Pasta with Red Pepper Strips
This creamy chicken and broccoli pasta brings together tender chicken pieces, crisp-tender broccoli, and sweet red pepper strips in a luscious, garlic-herb cream sauce. It’s hearty but balanced — the kind of comfort food that still feels fresh and vibrant, with the Mediterranean touch of olive oil, lemon, and herbs.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings:2–3
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 garlic clove, minced
½ tsp dried oregano
Salt & black pepper to taste
For the Pasta
200g (about 7 oz) pasta (penne, fettuccine, or rigatoni work great)
1 ½ cups broccoli florets
1 red bell pepper, sliced into thin strips
For the Creamy Sauce
1 tbsp olive oil
2 garlic cloves, minced
½ cup milk or half-and-half (or ¼ cup cream + ¼ cup milk for richer texture)
¼ cup grated Parmesan cheese (plus extra for serving)
½ tsp Italian herbs or dried basil
Salt & pepper to taste
Optional: 1–2 tbsp Greek yogurt or cream cheese for extra creaminess
Optional Garnish
Fresh parsley or basil, chopped
A squeeze of lemon juice for brightness
Instructions
1. Cook the Pasta and Veggies
Boil pasta in salted water according to package directions.
In the last 2–3 minutes of cooking, add broccoli florets to the same pot.
Drain and set aside (reserve ¼ cup pasta water).
2. Cook the Chicken
Heat olive oil in a skillet over medium-high heat.
Add chicken, garlic, oregano, salt, and pepper.
Cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
Remove from pan and set aside.
3. Saute the Red Pepper & Make the Sauce
In the same pan, add a drizzle of olive oil and sauté red pepper strips for 2–3 minutes until slightly softened.
Add garlic and cook for 30 seconds until fragrant.
Reduce heat to medium-low and pour in milk (or cream), Parmesan, and Italian herbs.
Stir until the sauce thickens slightly (about 2–3 minutes).
Add Greek yogurt or cream cheese (if using) for extra creaminess.
Season with salt and pepper to taste.
4. Combine Everything
Add the cooked pasta, broccoli, and chicken back into the pan with the sauce.
Toss gently to coat, adding a splash of reserved pasta water to loosen if needed.
Simmer for 1–2 minutes until everything is warm and creamy.
5. Serve
Garnish with chopped parsley or basil.
Sprinkle extra Parmesan on top.
Add a light squeeze of lemon juice for brightness.
Notes & Tips
Use whole-wheat or chickpea pasta for a healthier version.
For a lighter sauce, replace cream with unsweetened almond milk + Greek yogurt.
Add extra veggies like zucchini, spinach, or peas for more color and nutrition.
You can also top with grilled chicken slices instead of mixing them in for a bistro-style presentation.
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes! Use olive oil and oat or almond milk, and replace Parmesan with nutritional yeast.
Q: What’s the best pasta type for this dish?
Short pasta (penne, fusilli, rigatoni) works best for holding the creamy sauce and veggie bits.
Q: Can I meal prep it?
Yes! Store in airtight containers for up to 3 days. Reheat gently with a splash of milk or water to loosen the sauce.
Nutritional Information
Calories: 490 kcal
Protein: 38 g
Carbohydrates: 48 g
Fat: 16 g
Fiber: 5 g