Easy Chicken Broccoli Ziti

Looking for a dinner that feels like a warm hug after a long day? Chicken broccoli ziti has been my go-to comfort meal for years. When my kids were little, this was the first pasta dish they actually asked for seconds – broccoli and all! There’s something about the combination of tender pasta, creamy sauce, and perfectly cooked chicken that just works.

I started making this on busy weeknights when I needed something reliable and filling. The best part? It’s one of those dishes that doesn’t need fancy ingredients or complicated steps. I usually prep the chicken and broccoli while the pasta cooks, and before I know it, dinner’s ready. Plus, if you’re lucky enough to have leftovers, they’re even better the next day for lunch.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they’re lean and cook quickly and evenly. While you could substitute chicken thighs if you prefer darker meat, breast meat tends to work better in pasta dishes like this since it stays tender without overwhelming the other flavors. When shopping, look for chicken breasts that are similar in size so they’ll cook at the same rate, and try to avoid any that have a woody texture or white striping. If your chicken breasts are particularly thick, you might want to butterfly them before cutting into strips to ensure even cooking.

Options for Substitutions

This pasta dish is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Whole wheat ziti: Any medium-sized pasta works here – try penne, rigatoni, or even rotini. Regular pasta can replace whole wheat if that’s what you have. Just follow the cooking time on your pasta’s package.
• Chicken breast: You can use chicken thighs instead, or swap in turkey breast. For a vegetarian version, try chickpeas or white beans – just add them near the end since they’re already cooked.
• Nonfat milk: Any milk works here – 1%, 2%, or whole milk. For a dairy-free option, use unsweetened almond milk or oat milk, but you might need to add a bit more parmesan for richness.
• Broccoli: Cauliflower makes a great substitute, or try asparagus or green beans. If using frozen broccoli, add it a bit later in the cooking process since it’s partially cooked.
• Artichoke hearts: These can be left out if you’re not a fan, or replaced with sun-dried tomatoes, roasted red peppers, or sautéed mushrooms.
• Parmesan cheese: Romano or Pecorino cheese work well here. For a dairy-free version, try nutritional yeast – start with 2 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

One of the biggest mistakes when making chicken broccoli ziti is overcooking the pasta – since it continues cooking with the other ingredients, aim to boil it 2 minutes less than the package directions suggest for perfectly al dente results. Another common error is adding the broccoli too early, which can turn it mushy; instead, add it during the last 3-4 minutes of cooking to maintain its bright color and slight crunch. To prevent the sauce from becoming too thick or dry, reserve about 1 cup of pasta water before draining – you can use this starchy liquid to thin out the sauce if needed. For the most flavorful results, don’t skip patting the chicken dry before cooking, and make sure to let it develop a golden crust before stirring – constant movement in the pan will prevent proper browning and leave you with less tasty results.

What to Serve With Chicken Broccoli Ziti?

Since this pasta dish already includes protein, veggies, and carbs, you really just need some simple sides to round out the meal. A fresh green salad with cherry tomatoes and a light vinaigrette makes a perfect starter, while some warm garlic bread or crusty Italian bread is great for soaking up the sauce. If you want to add more vegetables to your meal, roasted bell peppers or sautéed mushrooms would fit right in with the Italian flavors. Keep in mind that this dish is pretty filling on its own, so you don’t need anything too heavy on the side!

Storage Instructions

Keep Fresh: This chicken broccoli ziti is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The pasta might absorb some of the sauce overnight, but it’s still super tasty the next day.

Freeze: Want to save some for later? Let the dish cool completely, then transfer it to a freezer-safe container. It’ll stay good in the freezer for up to 3 months. Just keep in mind that the broccoli might be a bit softer when thawed.

Reheat: To warm up your leftovers, add a splash of milk or chicken broth to bring back the sauciness, then heat it in the microwave or on the stovetop. Give it a good stir every now and then to make sure it heats evenly. If you’re reheating from frozen, thaw it overnight in the fridge first.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 60-70 g
• Carbohydrates: 110-120 g

Ingredients

• 3 tablespoons butter (use in parts)
• 1 tablespoon extra virgin olive oil
• 1 pound chicken breasts, boneless and skinless, cut into 1/2-inch strips
• 1/2 teaspoon kosher salt (use in parts)
• 1/4 teaspoon black pepper (use in parts)
• 1 small yellow onion, chopped
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 teaspoons italian herb blend
• 1/4 teaspoon crushed red pepper flakes (optional, or reduce to 1/8 teaspoon for less heat)
• 1 can (14 ounces) low-sodium chicken broth
• 1 1/2 cups nonfat milk (add more if needed)
• 6 ounces whole wheat ziti pasta or similar shape (such as penne or rigatoni, equals about 2 1/4 cups)
• 1 medium head of broccoli, cut into florets (about 3 cups)
• 1 can (14 ounces) artichoke hearts in water, drained, quartered, and dried
• 2 tablespoons fresh lemon juice (add zest for more lemon flavor)
• 1/4 cup grated parmesan cheese (plus extra for topping)
• 2 tablespoons chopped fresh parsley (plus more for garnish)

Step 1: Cook the Chicken

In a large, deep skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat.

Once the butter has melted, add the chicken pieces, and season with ¼ teaspoon of salt and black pepper.

Saute the chicken until it is golden brown on the outside and cooked through, roughly 5 minutes.

Use a large spoon to transfer the chicken to a plate, cover it to keep warm, and set aside.

Step 2: Cook the Onions and Aromatics

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.

Once melted, add the chopped onions.

Cook the onions until they begin to soften, about 3 minutes, ensuring they do not brown (adjust the heat as needed).

Add the garlic, Italian seasoning, red pepper flakes, and the remaining ¼ teaspoon of salt.

Stir and cook for about 30 seconds until fragrant.

Step 3: Cook the Pasta and Broccoli

Slowly pour in the broth and milk, stirring as you incorporate them.

Bring the mixture to a boil and add the ziti pasta.

Allow it to boil for 5 minutes, then add the broccoli florets.

Continue boiling until the ziti is al dente, an additional 5 to 7 minutes, stirring frequently to ensure even cooking.

If the mixture becomes too dry, add a splash of extra milk as needed.

Step 4: Add Final Ingredients and Adjust Seasoning

Once the pasta and broccoli are cooked, stir in the artichoke hearts, lemon juice, Parmesan cheese, parsley, and the reserved chicken.

Mix everything thoroughly and taste, adjusting the seasoning as desired.

Serve the dish hot, with an optional sprinkle of extra Parmesan and parsley for added flavor and presentation.