This chicken, broccoli and cheese pasta is the kind of dinner that ticks every box - quick, comforting and packed with flavour. Tender chicken, perfectly cooked pasta and broccoli are coated in a rich, creamy blue cheese sauce for a meal that's perfect for busy weeknights.
The original recipe is from a recipe book called The Pasta Bible by Jeni Wright. I bought it quite a few years ago when a selection of books used to be available at places of work for staff to buy - the selection of books was always quite varied and could be anything from kids books to recipe books. I used to make this dish all the time and almost forgot about it...how could I...it's delicious!!
Tips
- Optional variations:
- Chicken, leek and cheese pasta - fry slices of sleeks with the chicken.
- Chicken, asparagus and cheese pasta - replace the broccoli with asparagus spears.
- Chicken, green bean and cheese pasta - replace the broccoli with fine green beans.
- This chicken, broccoli and cheese recipe is easily halved if you're only making for 2 people, and if cooking for 1, halve the recipe and enjoy leftovers for lunch the next day!
Frequently Asked Questions
Yes - but cook it slightly less to avoid it going too soft.
Yes - it reheats well for meal prep.
Yes - skinless boneless chicken thighs will work well in this dish too.
Recent new recipes
Category Spotlight...
Vegan and Vegetarian
In this category you'll find a wide range of vegan and vegetarian recipes from different cuisines, ranging from vegetable sides, burgers, curries, salads, baked potatoes, pasta, noodles and more!!
How to make this Chicken, Broccoli and Cheese Pasta
Ingredients
- 400g broccoli, cut into small florets
- cooking salt
- 50g butter
- 500g skinless boneless chicken breasts, butterflied and cut into thin strips
- 2 cloves garlic, crushed
- salt and freshly ground black pepper
- 300g dried rigatoni, penne or fusilli pasta
- 120ml dry white wine
- 200ml double cream (I use Elmlea to reduce the calories!)
- 90g blue cheese (gorgonzola, roquefort or stilton all work well), cut into small dice
- parmesan cheese, freshly grated, to serve
Instructions
- Plunge the broccoli into a saucepan of boiling salted water. Bring back to the boil, reduce to a simmer and cook for 2 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely.
- Melt the butter over a medium heat in a large frying pan or shallow casserole dish, add the chicken and garlic, season with salt and pepper, and stir well. Fry for 3 minutes, until the chicken becomes white all over, stirring occasionally. Meanwhile, cook the pasta according to the packet instructions.
- Remove the pan or casserole from the heat, then stir in the wine and cream. Return to a medium heat and bring to a simmer, cook for 5 minutes until the sauce has reduced and thickened, stirring occasionally. Add the broccoli and blue cheese to the pan and increase the heat to melt the cheese through the creamy sauce and heat through the broccoli. Check the seasoning, adding more to taste, if required.
- Drain the pasta and tip it into the sauce, mix well to combine all together.
- Serve and garnish with grated parmesan, freshly ground black pepper and maybe some bread on the side!
Recipe Collection Spotlight...
6 Delicious Lasagnes
Dive into layers of deliciousness with this collection of 6 Delicious Lasagnes, featuring a variety of comforting recipes for every taste. From traditional rich beef bolognese and creamy béchamel to creative twists like 'nduja, sausages and ham versions, these recipes are perfect for family dinners, gatherings, or cosy nights in.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Chicken, Broccoli and Cheese Pasta
Ingredients
- 400 g (14.1 oz) broccoli cut into small florets
- cooking salt
- 50 g (1.8 oz) butter
- 500 g (1.1 lb) skinless boneless chicken breasts butterflied and cut into thin strips
- 2 cloves garlic crushed
- salt and freshly ground black pepper
- 300 g (10.6 oz) dried rigatoni, penne or fusilli pasta
- 120 ml (½ cup) dry white wine
- 200 ml (⅞ cup) double cream (I use Elmlea to reduce the calories!)
- 90 g (3.2 oz) blue cheese (gorgonzola, roquefort or stilton all work well) cut into small dice
- parmesan cheese freshly grated, to serve
Instructions
- Plunge the broccoli into a saucepan of boiling salted water. Bring back to the boil, reduce to a simmer and cook for 2 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely.
- Melt the butter over a medium heat in a large frying pan or shallow casserole dish, add the chicken and garlic, season with salt and pepper, and stir well. Fry for 3 minutes, until the chicken becomes white all over, stirring occasionally. Meanwhile, cook the pasta according to the packet instructions.
- Remove the pan or casserole from the heat, then stir in the wine and cream. Return to a medium heat and bring to a simmer, cook for 5 minutes until the sauce has reduced and thickened, stirring occasionally. Add the broccoli and blue cheese to the pan and increase the heat to melt the cheese through the creamy sauce and heat through the broccoli. Check the seasoning, adding more to taste, if required.
- Drain the pasta and tip it into the sauce, mix well to combine all together.
- Serve and garnish with grated parmesan, freshly ground black pepper and maybe some bread on the side!
Notes
- Optional variations:
- Chicken, leek and cheese pasta - fry slices of sleeks with the chicken.
- Chicken, asparagus and cheese pasta - replace the broccoli with asparagus spears.
- Chicken, green bean and cheese pasta - replace the broccoli with fine green beans.
- This chicken, broccoli and cheese recipe is easily halved if you're only making for 2 people, and if cooking for 1, halve the recipe and enjoy leftovers for lunch the next day!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE