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Chicken Broccoli Pasta with Lemon Butter Sauce

    Chicken broccoli pasta gets kicked up a notch with a simple white wine butter sauce bursting with fresh lemon flavor.

    Chicken Broccoli Pasta with Lemon Butter Sauce on a fork

    Whenever I travel out of town, I like to stock the fridge with plenty of food and ready-to-eat meals that my husband can easily reheat for the boys.

    browning chicken

    I don’t want to worry about my boys surviving on Cheez-Its and Oreos. So, I love whipping up a batch of my fast and easy Chicken Broccoli Pasta with Lemon Butter Sauce.

    Liz Squeezing Lemon

    I love to use a little white wine to deglaze the pan after browning the chicken. Feel free to use chicken broth instead to avoid the alcohol.

    Chicken Broccoli Pasta Recipe with Lemon Butter Sauce HR

    Personally, I love the flavor it adds to the background of the dish. I don’t worry about serving it to my boys since most of the alcohol content cooks off. If you dont mind the taste of garlie, grating fresh garlic will give this dish a flavor boost as well.

    Liz Laughing at Pasta


    This pasta is ideal for entertaining a crowd or gifting to a new mother. It’s also great to make ahead for an easy, re-heatable weekday lunch.

    Pasta with Chicken and Broccoli Recipe

    Not a fan of broccoli? This pasta would be just as delicious with asparagus, cauliflower, spinich, green beans or peas.

    Your fork is waiting.

    Frequently asked questions:

    How would it be best to reheat leftovers?

    Reheating it in a sauté pan with a little olive oil would be best but heating in the microwave totally works too.

    What protein options do you recommend?

    Chicken can easily be swapped out for shrimp, pork tenderloin or even white beans.

    Chicken Broccoli Pasta Recipe with Lemon Butter Sauce HR

    Chicken Broccoli Pasta with Lemon Butter Sauce

    4.17 stars average
    Chicken broccoli pasta gets kicked up a notch with a simple, yet flavorful, white wine butter sauce bursting with fresh lemon flavor.
    PREP: 15 mins
    COOK: 20 mins
    TOTAL: 35 mins
    Save
    Servings: 6

    Ingredients
     

    • 1 pound dry penne (regular or whole wheat)
    • 8 cups broccoli florets
    • 20 ounces boneless skinless chicken breasts (cut into bite-sized pieces)
    • 1 teaspoon salt
    • ½ teaspoon red peper flakes (or chili flakes)
    • ½ cup dry white wine
    • 2 tablespoons butter
    • 2 tablespoons lemon juice
    • 1 cup chicken broth (low sodium)
    • 2 tablespoons extra virgin olive oil
    • Parmigiano Reggiano and fresh basil (optional garnish)
    • black pepper (optional add)

    Instructions
     

    • Bring a large pot of salty water to a boil and cook pasta al dente according to package directions.
    • Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
    • Drain the pasta and broccoli and return to pan; set aside.
    • Heat a large skillet over medium heat (medium high) and add cooking spray. Sprinkle cubed chicken breasts with salt and pepper (optional) and red peper flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
      Chicken being sauteeing in a pan
    • Leaving the pan on medium-high, add white wine and use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
    • Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for an additional minute or two.
    • Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
    • Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano cheese and fresh basil.

    Recipe Video


    Nutrition

    Calories: 455kcalCarbohydrates: 51.1gProtein: 37.3gFat: 11.2gSaturated Fat: 3.1gPolyunsaturated Fat: 8.1gTrans Fat: 0gCholesterol: 64mgSodium: 691mgFiber: 4.7gSugar: 2.1g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Need more quick dinner ideas? Check out my Pinterest board!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    65 Comments

    1. Hi I was thinking of making this recipe but wanted to see if you had any recommendations for making it creamier? Thank you :)

    2. Just made this today. We loved it! My son ( who is seven) wanted my to make a review to let you know.
      I used angel hair pasta and cooked the broccoli separate. Otherwise followed recipe as written. Oh, my chicken was a butter garlic chicken from a local meat shop so I used that! Lots of really good flavor. I did skip the Parmesan as I didn’t have any but we had garlic toast with melted fresh mozzarella so that made a good complement to the meal.

    3. Wonderful. My husband loved it. I only had limes on hand, so I used them. I also added a bit of half and half at the end for more liquid. This will be a regular meal in our house! Thank you.

    4. This was such a nice departure from the creamy, gloppy chicken broccoli pasta dishes I’ve made in the past. I was searching for a use for my leftover roast chicken, and this worked wonderfully. I skipped the browning step and added a bit of the flavorful leftover gravy to make up the difference in flavor.

    5. Made this tonight, it’s great! I think the leftovers wil be even better tomorrow after the sauce really soaks in the pasta!

    6. Now that is my kind of trip!! If I got to see a chick pea farm I would be in heaven! ;) This meal looks so healthy and uses such healthy ingredients. Saving for a busy night!

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