One Pot Chicken & Broccoli Pasta
This creamy chicken and broccoli pasta makes for a quick and easy weeknight dinner. We opt for small shells in this recipe, but any other small pasta—like orecchiette—would work, too.
This creamy chicken and broccoli pasta makes for a quick and easy weeknight dinner. We opt for small shells in this recipe, but any other small pasta—like orecchiette—would work, too.
Ingredients
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2 cups unsalted chicken broth
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2 cups water
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8 ounces whole-grain small shell pasta
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2 tablespoons extra-virgin olive oil
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1 ½ tablespoons Worcestershire sauce
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1 tablespoon unsalted tomato paste
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3 cloves garlic, minced
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½ teaspoon ground pepper
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¼ teaspoon salt
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12 ounces broccoli florets, cut into bite-size pieces
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2 cups shredded cooked chicken breast
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¾ cup whole-milk plain Greek yogurt
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¾ cup grated Parmesan cheese, divided
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2 tablespoons chopped fresh dill
Method
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Combine broth, water, pasta, oil, Worcestershire, tomato paste, garlic, pepper and salt in a large pot or high-sided skillet. Bring to a boil over high heat, stirring occasionally. Add broccoli; cook, stirring often to prevent the pasta from sticking, until the pasta is al dente, the broccoli is tender and the sauce is creamy, 7 to 8 minutes.
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Remove from heat, and stir in chicken, yogurt, Parmesan and dill.
