Go Back
Homemade Chicken Broccoli Ziti photo

Chicken Broccoli Ziti

A creamy, one-pot pasta with tender chicken, broccoli, and artichokes in a lemony Parmesan sauce.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Deep Skillet or Dutch Oven
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Wooden Spoon or Spatula
  • Colander

Ingredients
  

  • 3 tablespoons butter divided
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts cut into 1/2-inch strips
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon ground black pepper divided
  • 1 small yellow onion chopped
  • 3 cloves garlic minced (about 1 tablespoon)
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes optional; reduce to 1/8 teaspoon if sensitive to spice
  • 1 14-ounce can low-sodium chicken broth
  • 1 1/2 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 more lemon flavor, add zest
  • 1/4 cup grated Parmesan cheese plus additional for serving
  • 2 tablespoons fresh parsley chopped, plus additional for serving

Instructions
 

  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat until the butter melts.
  • Add the chicken strips, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper, and sauté until golden and cooked through, about 5 minutes; transfer to a plate and cover to keep warm.
  • Reduce heat to medium and add the remaining 2 tablespoons butter and chopped onion; cook until the onion softens, about 3 minutes, avoiding browning.
  • Add the minced garlic, Italian seasoning, red pepper flakes, and the remaining 1/4 teaspoon salt; stir and cook until fragrant, about 30 seconds.
  • Slowly stir in the chicken broth and milk, bring to a boil, then add the ziti; boil 5 minutes, stirring occasionally.
  • Stir in the broccoli florets and continue boiling until the pasta is al dente, about 5 to 7 more minutes, stirring often; add more milk if the pan becomes too dry.
  • Stir in the drained artichoke hearts, lemon juice, Parmesan, chopped parsley, and the reserved chicken; taste and adjust seasoning as needed.
  • Serve hot with extra Parmesan and parsley sprinkled on top if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over medium-low heat, adding broth as needed, or microwave until hot.
  • Freeze leftovers in a freezer-safe container for up to 3 months, then thaw overnight before reheating.