Chicken Broccoli Ziti (2024)

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Would it be out of line to say I’ve discovered my life’s purpose and it is cutting down on dishes? If so, then healthy pasta recipes like this Chicken Broccoli Ziti that cook entirely in ONE PAN (including the pasta itself) are my vocation.

Dedicating one’s life to streamlining dish duty (while eating carbs) might be demanding, but I can’t say no to divine authority—especially when it tastes like heaven.

In addition to getting all of us out of washing a separate pasta pot (you’re welcome), cooking the pasta in the same skillet as other ingredients can actually make it easier to create a creamy pasta that tastes decadent but, like this broccoli pasta, is actually healthy for you.

As it cooks, the pasta releases starches that make the sauce taste velvety and rich, without the need for actual cream.

You also don’t have to sit around and wait for the pasta water to boil, an amount of time that seems to increase the hungrier I am.

This creamy chicken broccoli ziti is so many wonderful things that we need right now. It’s reasonably light and healthy—the amount of cheese is moderate without being stingy, the chicken is lean and filling, and just look at that broccoli green!—but it is substantial enough to be craveable on a chilly winter night.

I jazzed up this pasta with artichokes, a convenient item to keep in your pantry. I’m already envisioning future versions made with sautéed spinach added or even peas.

If you share my devotion to carbs that cut down on dishes, be sure to check out a few of my other one-pot pastas like this Sweet Potato Pasta with Brussels Sprouts, this Cauliflower Pasta, this Taco Pasta, and this Italian Sausage Butternut Squash Gnocchi.

I also have a whole section of one-pan meals!

This recipe has a fairly high vegetable-to-noodle ratio (just like Broccoli Pasta), which is exactly how we love our pasta, and it makes a more balanced meal. You can serve the pasta with an extra side of veggies if you like, but honestly we found it filling and healthy just as it is. Dinner, done!

How to Make One Pan Chicken Broccoli Ziti

This recipe will work with any tube-shaped pasta. Feel free to try it with rigatoni, rotini, or penne in place of the ziti. You’ll need to keep an eye on the pasta as it cooks to make sure it doesn’t dry out, but it’s highly doable and fairly easy-breezy.

The Ingredients

Chicken. A source of lean protein and something we always have in our freezer. If you like, you could also try this recipe with cooked Italian chicken or turkey sausage. For a shortcut, make this chicken broccoli ziti with rotisserie chicken instead.
Broccoli. Not only is this little green veggie is a tasty addition to our pasta dish, but it’s also packed with vitamins, minerals, fiber, and antioxidants.
Whole Wheat Pasta. Pasta is universally loved for its delicious flavor, texture, and ability to grab on to sauces. I prefer to use whole wheat pasta, which contains B vitamins, fiber, and minerals, making it a healthy choice compared to regular white pasta.
Non-Fat Milk. Cooking the pasta in milk yields a lightly creamy sauce reminiscent of Alfredo sauce, but it’s made without cream or even cream cheese. Result: a decadent tasting chicken broccoli ziti that is healthy for you.
Chicken Broth. In addition to the milk, the chicken broth helps create the scrumptious garlic sauce.
Spices. My perfect combination was salt, pepper, Italian seasoning, and red pepper flakes. It’s a little heat and a lot of flavor!
Veggies + Aromatics. In addition to the broccoli, I added garlic, onion, and canned artichoke hearts to this ziti recipe. They turn delightfully tender and give the sauce a more complex flavor.
Lemon Juice. For a touch of acid, balance, and brightness.
Parmesan Cheese. I can’t resist stirring in this wonderfully nutty cheese. It perfectly complements all the other flavors in the recipe, especially the lemon garlic sauce.

The Directions

In a Dutch oven or large, deep skillet, saute the chicken, then remove it to a plate. Next saute the onion.
Stir in the broth and milk, bringing it to a boil. Add the ziti. Once boiling, add in the broccoli. Boil until the pasta is al dente, stirring often.
Add the artichoke hearts, lemon juice, Parmesan, parsley, and chicken. Serve warm with additional cheese and herbs. ENJOY!

How to Store and Reheat Leftover Pasta

To Store.Store leftover ziti in an airtight storage container in the refrigerator for up to 3 days.
To Reheat. Gently reheat the ziti in a Dutch oven over medium-low heat, adding additional broth as needed. You can also rewarm the pasta in the microwave until hot.
To Freeze.Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Favorite Chicken and Broccoli Recipes

Cavatelli and Broccoli (Just add some chicken!)
Cheesy Chicken Broccoli Rice Casserole
Broccoli Rice Casserole
Chicken Bacon Ranch Casserole
Sheet Pan Chicken with Rainbow Vegetables
Maple Dijon Chicken and Vegetables

Recommended Tools to Make This Recipe

Dutch Oven. One of my most prized kitchen tools. It’s ideal for one-pot recipes like this ziti.
Chef’s Knife. A sharp chef’s knife will cook beside you for years. Plus, it makes prepping your veggies and chicken easier.
Cutting Board. I love this non-slip cutting board.