I’m fresh off a three-day weekend and feeling great. Chris and I did almost nothing for three days. (Okay, we did run some errands, clean the apartment, go to church, hang out with some friends… but it was restful, man.) I’m expecting to have a somewhat exciting week at work as I’m training for a brand new position, so I really needed the break! I hope you and yours had a relaxing Labor Day weekend, too!
This post is the first of a few which I am going to be sort of migrating over from my old blog. This recipe is based on a pseudo-recipe I found on Pinterest and recreated a few years ago. The original MarthaStewart.com recipe was not super helpful for me at the time, because here’s a secret: as a newlywed, I had no idea what I was doing in the kitchen. I was still learning how to cook, so the vague list of ingredients on Martha’s recipe made me wary. But I’ve learned a ton in the intervening years, and I now want to share the reworked recipe with you!
Yes, this is a one-pot recipe perfect for feeding two adult humans! The ingredients amounts listed here are super simple to double or halve for however many people you need to feed. Don’t like broccoli? Sick of eating chicken? Make sure to check the end of the post where I’ve shared some ideas for altering this super adaptable recipe!
Ready to dive in? Here’s what you’ll need!
At its most basic, this recipe only calls for some protein, a veggie, a pasta, garlic, and a bit of cheese. I went with some boneless, skinless chicken breasts, a head of broccoli, some Parmesan cheese, and some whole wheat penne, because that’s what was in the pantry! Not pictured: you also need some oil (I used extra virgin olive) and salt and pepper (I used grinders because they are the best).
Start by heating the oil over medium heat! This is your titular Pot, so make it a good one. It needs to be plenty big for cooking the pasta and veggies.
Next, mince your garlic. Garlic and I have a thing together. “Too much garlic” in a pasta dish is a foreign concept to me. You can use one garlic clove if you want, but I used… five. Yep.
I prefer to crush fresh garlic in my garlic press, but I’ve been known to use the jarred stuff too. Use what you have lying around!
Dice your chicken breasts too! The smaller the pieces, the quicker they cook.
Toss the chicken and garlic into the pot with the hot oil. Add salt and pepper to taste and give it all a good stir…
…and cook the chicken all the way through.
I like my chicken to be deliciously browned, so toward the end of the cook time, I crank up the heat and stir very little!
That is the good stuff, y’all. I could eat it all by itself. Remove the chicken from the pan and keep it warm; I threw it on a paper plate with a paper towel over it because I am very wasteful.
With the chicken set aside, you can get the water boiling in your Pot for the pasta and broccoli. Salt the water!
Give the broccoli a good chop! Broccoli is a good-lookin’ vegetable, don’t you think?
Now, while I was taking these pictures, I kind of got a little carried away and ended up cooking my broccoli a smidge too long. The best way to cook the pasta and broccoli is to throw the pasta in the boiling water, and when there’s just five minutes left in the cooking time, add the broccoli. Or else it will get mushy. Trust me.
Luckily for me, my husband likes his broccoli over-done. If you prefer broccoli with a bite to it, add it toward the end.
When the broccoli is bright green and the pasta is al dente, drain it all!
Try not to eat it all right there. It will be tempting while it sits there steaming.
I am a firm believer in using freshly-shredded cheese; the packaged stuff has anti-caking agents that prevent the cheese from melting smoothly. However, since you’re not making a sauce with this recipe, bagged cheese works fine. Freshly-shredded is always better, though.
Toss your cooked, drained pasta and broccoli back in your Pot…
…and add the cheese and the chicken.
Seriously, you guys. This is so good and so easy. Please try it!
One-Pot Chicken and Broccoli Pasta (serves: 2)
- 2 boneless skinless chicken breasts
- 1 clove of garlic
- 2 Tbsp olive oil
- salt and pepper to taste
- 1 head of broccoli, chopped
- 1 cup of dry shaped pasta
- 1/2 cup shredded Parmesan cheese
- Heat oil in a large pot over medium heat. Dice chicken breasts. Mince or crush garlic cloves. Add chicken and garlic to pot when oil is hot; add salt and pepper to taste.
- Cook chicken thoroughly. When chicken is almost cooked, turn heat up to medium high and brown the chicken for one minute, stirring minimally but not allowing it to burn. Remove chicken from pot and keep warm.
- Add water to pot and bring it to a boil. Add pasta to pot and cook according to package instructions. With five minutes left in pasta cook time, add chopped broccoli. Cook until broccoli is bright green and pasta is al dente.
- Drain pasta and broccoli in a colander. Add back to pot and toss with shredded cheese and cooked chicken.
Like I said previously, there are so many ways you can adapt this recipe to suit your tastes!
- Change the meat! Try it with ground turkey or even shrimp.
- Change the veggie! This recipe works great with asparagus, cauliflower, or carrots; frozen veggies work fine! You can also make a “southwest” version with a drained can each of corn and black beans and tossing with a few spoonfuls of salsa!
- Change the pasta! Don’t have penne on hand? Use what’s in your pantry! Shaped pasta works best because it takes a little longer to cook and that gives the broccoli (or veggie of choice) plenty of time to cook. But if you want to use angel hair pasta or something similar, just give the package instructions a glance and adapt the cook time!
- Change the cheese! Shred your own cheddar, or add a little slice of cream cheese while everything is still hot!
- Add a splash of lemon juice or your favorite dressing or sauce! Pair a few tablespoons of your favorite marinara or even pizza sauce with some mozzarella. Seriously. Pizza pasta.
Can you think of any other cool ways to change this recipe up?