A throw-it-all-in-the pan weeknight meal that ticks the meat/carb/vegetable boxes with minimal effort. It’s a nice light dinner, which gives this meal a bit of a Summery vibe ☀️☀️ Ready in 30 minutes!

Overhead shot of chicken and broccoli pasta in a white cast iron pan with a wooden spoon sticking out. The pan is on a wooden table with a white napkin and bowls nearby.
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Easy one-pot pasta dinners are my favourite on busy weeknights.
I’m a bit of a creamy-cheesy sauce addict when it comes to sauces, but this is a lighter version that uses just a little Parmesan and some milk, rather than lots of heavy cream.
It means this dish feels nice and light, but still with plenty of flavour.

📋 What do we need?

Ingredients for chicken and broccoli pasta on a wooden board.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Be sure to simmer this on low to prevent the milk from splitting. If it does split DON’T WORRY! Add in an extra big splash of cold milk, stir together throughly and cook on very low for another minute or two and the sauce will come back together.

Overhead shot of chicken and broccoli pasta on a white plate with stone rim. The plate is on a wooden table with a white napkin and fork nearby.

🍽️ What to serve it with

Lovely lightly creamy tender pasta with juicy chicken and plenty of slightly-al dente broccoli (add the broccoli a few minutes earlier if you like it softer, but I like mine with a little bit of bite to it).

Overhead shot of chicken and broccoli pasta in a white bowl with a fork sticking out. The bowl is on a wooden table with the pan of pasta and a white napkin nearby.

🍲 More fantastic Pasta recipes

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5 from 11 votes

One Pot Chicken and Broccoli Pasta

A throw-it-all-in-the-pan weeknight meal, this one-pot chicken and broccoli pasta is quick and tasty! Ready in 30 minutes.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Course: Dinner
Cuisine: British, Italian


  • 2 tbsp olive oil
  • 1 small onion peeled and chopped
  • 3 chicken breasts (this is about 525 g / 18.5 oz), chopped into bite-size chunks
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 3 cloves of garlic peeled and crushed
  • 60 ml (1/4 cup) white wine optional – you can replace it with water or stock
  • 600 ml (2 1/2 cups) good quality chicken stock
  • 180 ml (3/4 cup) whole (full-fat) milk
  • 300 g (10.5 oz) dried pasta shapes
  • 300 g (10.5 oz) broccoli stalk removed, chopped into small florets
  • 1 tsp lemon juice
  • 50 g (1/2 packed cup) grated parmesan

To Serve:

  • freshly chopped parsley
  • black pepper
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  • Heat the oil in a large frying pan (skillet) on a medium-high heat.
    2 tbsp olive oil
  • Add the chopped onion, chicken, salt, and pepper and fry for 5-6 minutes, until the onions start to go translucent.
    1 small onion, 3 chicken breasts, 1/4 tsp salt, 1/4 tsp black pepper
  • Add in the garlic, stir and cook for 30 seconds.
    3 cloves of garlic
  • Add the wine and bring to the boil. Simmer for 1-2 minutes, then add the stock and milk.
    60 ml (1/4 cup) white wine, 600 ml (2 1/2 cups) good quality chicken stock, 180 ml (3/4 cup) whole (full-fat) milk
  • Bring to the boil, then stir in the pasta. Bring back to a gentle bubble and place a lid on the pan. Turn down the heat and cook for 10 minutes.
    300 g (10.5 oz) dried pasta shapes
  • Add in broccoli, stir, place the lid back on and cook for another 5 minutes, until the broccoli is tender, and the pasta is cooked.
    300 g (10.5 oz) broccoli
  • Remove the lid, and stir in the lemon juice and parmesan.
    1 tsp lemon juice, 50 g (1/2 packed cup) grated parmesan
  • Serve, topped with a sprinkling of freshly chopped parsley and black pepper.
    freshly chopped parsley, black pepper



More vegetables?
If you want to add in extra vegetables, mushrooms and chopped kale or spinach make a great addition. Add mushrooms just before you add the wine and add the kale/spinach during the last 5 minutes of cooking.
Want it more creamy?
If you want it more creamy, you can double the Parmesan and add in a splash of double (heavy) cream.
Nutritional Information is per serving (this recipe serve 4).


Calories: 631kcal | Carbohydrates: 69g | Protein: 46g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1282mg | Potassium: 1055mg | Fiber: 5g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 72mg | Calcium: 243mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first published October 2016. Updated June 2023 with new photos, video, housekeeping and a couple of recipe tweaks.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. reneerdaniels@hotmail.com says:

    This is delicious, but 5 minutes of prep time?

  2. Patrick B says:

    I haven’t made this but it is in the planned rotation. I just wanted to comment about the prep time. I’ve been cooking for 40 years, some professionally and most not, and I know I can’t prep all of that in 5 minutes. I would consider prep time pulling ingredients out of the fridge and pantry, grabbing the cutting board and knife. And you’ll need bowls to put that stuff in so there’s that too. Starting from nothing on your counter, you can have all that ready to go in 5 minutes? Sure you can do some of that while other stuff is cooking but still.

    I love your Youtube channel and I’ve watched it for quite some time now. I’ve made several of your dishes. I’ve purchased your book! So I hope you don’t take this as picking on you. You are the best and I love what you do. This is just a pet peeve with me and a large number of recipe creators.

    1. Nicky Corbishley says:

      Thanks Patrick – I appreciate you buying the book too 🙂

      For me this is 5 mins of up-front prep (chopping the onion and chicken), then I do the rest while the chicken is cooking. Unfortunately there’s no option in my recipe card template to to split out doing a couple of tasks up front and some while parts of the recipe is cooking.

      The recipe card adds up the prep time and cooking time to give a total time.

      I try to work it so the total time is how long the recipe actually takes from getting your first ingredient out to serving up the recipe, and sometimes this means adjusting the prep time a little so people don’t think the whole recipe takes an hour.
      Hopefully the recipe card developers will update the recipe card at some point to this can be reflected more accurately.

  3. Amanda West says:

    5 stars
    Very nice. I added a tub of cream cheese to make it really creamy and it was delicious

    1. Holly says:

      Did you change anything else? When did you add the cream?

  4. Diane says:

    5 stars
    This was absolutely delicious – cooked it for a girls dinner party. It is so easy and you can have it ready to go so it doesn’t interfere with the socialising. I am not a fan of fatty cream and the flavours certainly did not suffer for the lack of it. Thank you for sharing!

  5. Ray Mok says:

    5 stars
    This is so good and easy. I intentionally reduce water to around 350 ml (as my pasta is 8 min al dente) but unlike many other one pot pasta recipes, your calculation for water is almost perfect.

    White sauce pasta without fat cream. Broccoli and chicken breast. Perfect for leaning. Will definitely make it again! Next time I may add some Italian seasoning to add more different tastes!