Comfort in a single skillet: tender chicken strips, bright broccoli florets, briny artichoke hearts, and whole-wheat ziti swimming in a lightly creamy, lemony sauce. This Chicken Broccoli Ziti is the kind of weeknight meal that feels special without demanding your whole evening. It’s wholesome, balanced, and comes together with pantry-friendly ingredients and minimal fuss.

Why you’ll love this Chicken Broccoli Ziti

This recipe strikes a lovely balance between bright and cozy. The lemon and artichoke hearts lift the dish so it doesn’t feel heavy, while the Parmesan and milk create just enough creaminess to make the pasta feel indulgent. Using whole wheat ziti gives a nutty texture and keeps the plate more filling. It’s adaptable too: swap in different short pasta shapes, double the broccoli if you like more veg, or use a favorite shredded cheese for extra richness.

Ingredients

3 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts, cut into ½-inch strips
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
1 small yellow onion, chopped
3 cloves garlic, minced (about 1 tablespoon)
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes, optional; or reduce to 1/8 teaspoon if sensitive to spice
1 14-ounce can low-sodium chicken broth
1 ½ cups nonfat milk, plus additional as needed
6 ounces dry whole wheat ziti pasta or similar pasta such as penne, rigatoni, or fusilli (about 2 1/4 cups)
1 medium head broccoli, cut into florets (about 3 cups)
1 14 ounce can artichoke hearts in water, drained, cut into quarters, and patted dry
2 tablespoons freshly squeezed lemon juice (for even more lemon flavor, add the zest also)
¼ cup grated Parmesan cheese, plus additional for serving
2 tablespoons chopped fresh parsley, plus additional for serving

Equipment

Large skillet with lid (a 12-inch skillet works well) or a wide, heavy-bottomed pan
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons
Colander for draining pasta if needed

Prep & timing

Active time: about 25 minutes
Total time: about 35–40 minutes
Serves: 3–4

Step-by-step instructions

Heat butter and oil: In a large skillet over medium-high heat, add 2 tablespoons of the butter and 1 tablespoon of extra-virgin olive oil. Let the butter melt and the pan heat until fragrant but not smoking—about 30–60 seconds.
Sear the chicken: Add the 1 pound of chicken breast strips to the hot skillet in a single layer if possible. Season the chicken with ¼ teaspoon of the kosher salt and 1/8 teaspoon of the ground black pepper. Cook, stirring occasionally, until the chicken is lightly browned and nearly cooked through, about 4–5 minutes depending on thickness. Transfer the chicken to a plate and set aside.
Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the chopped 1 small yellow onion. Season the onion with the remaining ¼ teaspoon kosher salt and remaining 1/8 teaspoon ground black pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 4 minutes.
Add garlic and seasonings: Stir in the minced 3 cloves garlic (about 1 tablespoon), 2 teaspoons Italian seasoning, and ¼ teaspoon red pepper flakes (if using). Cook for 30–45 seconds, until the garlic is fragrant and the seasonings bloom.
Pour in liquids and add pasta: Pour in the 1 14-ounce can of low-sodium chicken broth and the 1 ½ cups nonfat milk. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the 6 ounces dry whole wheat ziti and bring the mixture to a gentle simmer.
Simmer the pasta: Reduce the heat to medium-low so the liquid maintains a gentle simmer. Cover the skillet with a lid and cook, stirring once or twice, until the pasta is nearly al dente—about 8–10 minutes. If the liquid reduces too quickly and the pasta is still firm, add additional nonfat milk by the tablespoonful to keep enough moisture for the pasta to finish cooking.
Add broccoli and artichokes: Once the pasta is nearly done, stir in the 1 medium head of broccoli florets (about 3 cups) and the drained, quartered 1 14-ounce can of artichoke hearts. Submerge the broccoli so it steams in the simmering liquid. Recover the pan and cook until the broccoli is crisp-tender and the pasta is fully cooked, about 3–4 more minutes.
Return chicken and finish the sauce: Add the cooked chicken back into the skillet and stir to combine. Pour in the 2 tablespoons freshly squeezed lemon juice and sprinkle the ¼ cup grated Parmesan cheese over the pasta. Stir gently; the cheese will melt into the sauce and help thicken it. Check the texture—if the sauce is thicker than you prefer, add a splash of nonfat milk to loosen it to your desired consistency.
Adjust seasoning and garnish: Taste and adjust seasoning as needed, adding more kosher salt or black pepper if desired. Stir in the 2 tablespoons chopped fresh parsley. Sprinkle additional grated Parmesan and a little extra parsley on individual plates when serving.
Serve immediately: Divide the Chicken Broccoli Ziti among plates or bowls while hot. A final drizzle of extra-virgin olive oil or a squeeze of lemon over the top brightens each serving.

Troubleshooting & tips

Too much liquid: If the sauce is very thin at the end, remove the lid and simmer gently for a couple minutes to reduce and concentrate the flavors. Stir frequently to prevent sticking.
Pasta sticking: Stir the pasta a few times during the simmering step to prevent pieces from clumping or sticking to the pan.
Creamier texture: For a richer finish, stir in an extra tablespoon of butter or 1/4 cup part-skim ricotta at the end.
Milder spice: Omit or reduce the red pepper flakes to 1/8 teaspoon if you prefer little or no heat.
Make it vegetarian: Replace the chicken with 1 can of rinsed and drained white beans for a plant-forward option; skip the chicken broth and use vegetable broth instead.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce as it warms. This dish can also be frozen for up to 1 month—thaw overnight in the refrigerator before reheating.

Serving suggestions

Serve this Chicken Broccoli Ziti with a crisp green salad and a wedge of lemon for extra brightness. Crusty whole-grain bread or garlic toast are welcome companions if you want something to soak up the sauce. A light, acidic white wine or a sparkling water with lemon pairs nicely.

Nutrition notes

This recipe uses lean chicken breast, nonfat milk, and whole wheat pasta for a balanced plate of protein, fiber, and complex carbohydrates. If you’re watching sodium, the low-sodium chicken broth and controlled added salt keep this dish moderate; adjust to your taste.

Final thoughts

Chicken Broccoli Ziti is one of those dependable recipes that hits all the notes: quick enough for busy evenings, flexible enough for pantry swaps, and satisfying every single time. The lemon and artichoke hearts give it a fresh, bright character that keeps this one from feeling like the usual creamy pasta. Give it a go on your next weeknight — you’ll love the balance of flavors and the minimal cleanup.

Enjoy your Chicken Broccoli Ziti!