Flavorful Creamy Chicken Broccoli Pasta

This Creamy Chicken and Broccoli Pasta is packed with flavor, thanks to a creamy sauce that blends butter, white wine, garlic, lemon, Asiago, and Parmesan cheeses.

Creamy Chicken and BroccoliPhoto byThyme of Season

It’s pretty hard to beat the layers of flavor in this creamy pasta dish. First, we season chicken with lemon pepper seasoning and sear it to golden perfection, which leaves the brown bits and flavor in the pot that’s deglazed with white wine, (or chicken broth if needed). Then, we add butter and garlic and create a savory cream sauce with Parmesan and Asiago cheese. A little fresh lemon juice is stirred in at the end for the perfect finishing touch. This dish is creamy and rich with a vibrant touch of refreshing lemon.

Ingredients you will need

• 1 large boneless skinless chicken breast
• Lemon pepper seasoning
• 2 tablespoons olive oil
• ½ cup white wine, such as chardonnay or pinot grigio
• 3 tablespoons butter
• 3 cloves garlic
• 2 tablespoons flour
• 3/4 cup chicken broth
• 1 ¼ cups half and half
• 1 teaspoon hot sauce
• 1 teaspoon yellow mustard
• 2 ½ cups broccoli florets
• ¾ cup freshly grated parmesan
• ¼ cup freshly grates Asiago
• ½ pound penne or rigatoni pasta
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon Italian seasonings

RECIPE NOTES: If you don't have asiago cheese, you can use all parmesan cheese or sub it with Swiss or gouda cheese.

How to make this Creamy Chicken Broccoli Pasta

This is a pan and pot process and working simultaneously is key for this dish to come together. Prepare all ingredients first, so the cooking process goes smoothly.

For the Pasta and Broccoli:

Boil a large pot of salted water for the pasta while you prepare the creamy sauce. Cook the pasta until it’s al dente according to the package directions. In the last 4 minutes of cooking, toss in the broccoli, then drain everything.

For the Creamy Chicken:

Chop the chicken into ¾-inch pieces and coat them with lemon pepper seasoning. Heat the olive oil in a big skillet over medium-high heat, then toss in the chicken. Cook it for about 2-3 minutes on each side until it’s nice and brown. Once done, take the chicken out and set it aside.

Pour the white wine into the same pot you used for the chicken and turn the heat to medium. Use a silicone spatula to scrape up any bits stuck to the bottom. Let it simmer until it reduces by half, which should take around 3-4 minutes.

Next, add in the butter and garlic, cooking for about a minute. Then, sprinkle in the flour and keep stirring for 1-2 minutes. Gradually add the chicken broth while stirring.

Slowly add the half and half and continue mixing. Mix in the hot sauce, yellow mustard, and Italian seasoning. Bring it to a boil, then lower the heat to a simmer and cover it partially. Simmer for about 1-2 minutes.

Lower the sauce heat to low and slowly mix in the grated cheese.

Take it off the heat and stir in the lemon juice.

Assemble and Serve:

Finally, add the pasta, broccoli, and chicken, mixing it all together. Give it a taste and add salt if you think it needs it. Enjoy your meal!