Chicken, broccoli and pasta just belong together. This chicken and broccoli pasta is quick, flavorful and healthy, with tender chicken and broccoli simmered in a garlicky Italian tomato sauce and tossed with penne.

On those busy “it’s 5 and I have no idea what I’m making for dinner” days, keep these ingredients on hand. It will become one of your favorite easy go to dinners.

The Best Chicken and Broccoli Pasta (Quick, Healthy and Family Friendly)

You can’t go wrong with combining these three ingredients. It’s quick, flavorful and healthy, and your family will love it too.

For my gluten free friends, I think the hardest part would be giving up pasta! I’ve tried a few gluten free pastas and think they’re pretty tasty. My husband, however, does not agree. So… you know I don’t give up easily. My goal with anything healthy my husband dislikes is trial and error until something sticks. I snuck Goldbaum’s Brown Rice Pasta into this dish and he cleaned his plate. That’s code for he liked it!

For a whole wheat pasta option, I’m a fan of Garofalo pasta. It tastes like Italy (prego… that’s Italian for “you’re welcome”). It’s high quality with great texture and taste, and I can really tell a difference between this pasta and cheaper options.

The sauce is about as simple as it gets. Onion and garlic go into warm olive oil, then canned diced tomatoes, fresh broccoli and Italian seasoning simmer with bite size chicken until everything is tender. A little fresh Parmesan on top finishes it off. Everything is ready in about the time it takes to boil the pasta, which is exactly what a busy weeknight needs.

Why You’ll Love This Chicken Broccoli Pasta

Weeknight fast. The chicken simmers right in the sauce while the pasta boils.
Pantry friendly. Canned tomatoes, dried seasoning and pasta are easy to keep on hand.
Gluten free option. Brown rice penne works just as well as whole wheat.
Light, fresh sauce. A tomato based sauce with lots of broccoli instead of a heavy cream sauce.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Olive oil: Warms the onion and garlic and carries their flavor through the whole sauce. It also gives the tomatoes a rounder, richer taste.
Sweet onion: Diced small so it melts into the sauce. Sweet onions turn soft and mellow rather than sharp, and they add a gentle sweetness that balances the tomatoes. A yellow onion works too.
Minced garlic: Cook it until golden for a nutty, savory base. Watch it closely, because burnt garlic tastes bitter.
Canned diced tomatoes: Two cans, one drained and one with its juices. The juice from one can creates just enough sauce to coat the pasta without turning it soupy. Organic canned tomatoes are what the recipe calls for.
Fresh broccoli: Cut into bite size florets so they cook at the same rate as the chicken. Fresh broccoli stays bright and a little crisp. Look for tight, deep green heads with no yellowing.
Salt, black pepper and Italian seasoning: A simple blend of dried herbs that makes the sauce taste like it simmered much longer than it did.
Chicken breasts: Three large breasts, thawed and cut into 1 inch pieces. Small, even pieces cook quickly and stay juicy as they simmer in the tomatoes. Boneless chicken thighs work too and stay especially tender.
Penne pasta: Whole wheat or gluten free brown rice penne. Garofalo is a favorite whole wheat pick, and Goldbaum’s Brown Rice Pasta passed the husband test. If you need the dish to be gluten free, check every label, including the tomatoes and seasoning.
Parmesan cheese: Freshly grated Parmesan melts into the hot pasta and adds a salty, nutty finish. Pre grated Parmesan works, but fresh tastes brighter and melts more smoothly.

How to Make Chicken and Broccoli Pasta

Cook the aromatics. In a large skillet over medium heat, warm the oil for 1 to 2 minutes. Add the onion and garlic and cook for 3 to 4 minutes, until the garlic is golden and the onion is translucent and fragrant.
Build the sauce. Add the tomatoes (one can drained, one with juices), broccoli, salt, pepper and Italian seasoning. Stir well and bring to a boil.
Simmer the chicken. Add the chicken pieces, turn the heat down and simmer for about 10 minutes, until the broccoli is tender and the chicken is cooked through and reaches 165°F. Cut into a larger piece to check that the center is no longer pink.
Cook the pasta. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 10 to 12 minutes, or until tender. Drain and return it to the pot.
Combine. Pour the chicken and broccoli sauce into the pot with the pasta and toss until every piece is coated.
Serve. Top with freshly grated Parmesan and serve hot, with extra cheese at the table for anyone who wants more.

Kami’s tip: Drain one can of tomatoes and keep the juices in the other. That gives you just enough sauce to coat the pasta and the broccoli without watering it down.

Ways to Customize Chicken Broccoli Pasta

Add more vegetables. Diced bell pepper, zucchini or a few handfuls of spinach fit right into the tomato sauce.
Make it spicy. Stir in a pinch of red pepper flakes with the garlic.
Swap the protein. Use chicken sausage or shrimp in place of the chicken breasts, adjusting the simmer time so they cook through. Shrimp only needs a few minutes.
Change the cheese. Try shredded mozzarella or a little feta instead of Parmesan.

Want more quick and easy healthy dinners? Try my Healthy Shepherd’s Pie or this Broccoli, Cheese, and Rice Casserole.

Chicken and Broccoli Pasta FAQs

Can I make this gluten free? Yes. Use brown rice penne instead of whole wheat. Brown rice pasta can turn soft quickly, so taste it a minute or two before the package time.
Can I use frozen broccoli? Yes. Add it straight from the freezer and simmer a few minutes longer, until it is heated through and tender.
How do I know the chicken is done? Simmer until the pieces are opaque all the way through and an instant read thermometer shows 165°F.
Can I use a different pasta shape? Any short pasta that catches the sauce works, like rotini, farfalle or shells. Cook it according to the package directions.
Can I use fresh tomatoes? Yes. Use about 3 cups of chopped ripe tomatoes and simmer a few minutes longer so they break down into a sauce.
Can I use rotisserie chicken? Yes. Shred or dice cooked chicken and stir it in during the last few minutes of simmering, just long enough to heat it through.
How long do leftovers keep? Store them in an airtight container in the refrigerator for 3 to 4 days.
How do I reheat it? Warm it in a skillet with a splash of water or broth, or in the microwave, until it is steaming hot all the way through.
Can I make it ahead? Yes. Make the chicken and broccoli sauce up to a day ahead and refrigerate it, then cook fresh pasta and reheat the sauce until steaming hot before tossing them together.
Should I drain both cans of tomatoes? No. Drain one and keep the juices in the other, so there is just enough sauce to coat the pasta.

Kitchen Tools for This Recipe

chicken broccoli ziti - No Diets Allowed

Chicken Broccoli Pasta

Chicken broccoli pasta with bite size chicken and fresh broccoli simmered in a garlicky Italian tomato sauce, tossed with whole wheat or brown rice penne. A quick, healthy weeknight dinner topped with Parmesan.

Print Recipe Pin Recipe

Ingredients

3 Tbs olive oil
1 small sweet onion diced
1 Tbs minced garlic
2 14.5 oz canned organic diced tomatoes, 1 can drained and 1 can with juices
4 cups fresh broccoli cut into florets
1 tsp salt
1 tsp black pepper
2 Tbs Italian seasoning
3 large chicken breasts thawed and cut into 1 inch pieces
1 lbs dry whole wheat or gluten-free brown rice penne pasta prepared according to package directions
2 Tbs fresh grated Parmesan cheese

Instructions

In a large skillet over medium heat, warm oil for 1 to 2 minutes. Add onion and garlic and cook for 3 to 4 minutes until garlic is golden and onions are translucent.
Add tomatoes, broccoli, salt, pepper and Italian seasoning; stir well and bring to a boil. Add chicken. Turn down heat to simmer for about 10 minutes or until chicken is cooked through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 12 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
Top with Parmesan cheese. Serve.

Made this chicken broccoli pasta? Leave a star rating in the recipe card and tell me in the comments which pasta you used. Your feedback helps other busy cooks.