Chicken broccoli ziti is a simple, satisfying pasta dish the whole family will enjoy. Creamy, cheesy ziti is tossed with tender broccoli and thinly sliced chicken for a one-pan meal that delivers vegetables, protein, and carbohydrates together. Best of all, it can be ready in about 25 minutes from start to finish.
My version of chicken broccoli ziti leans toward the creamier side. I use reduced-sodium chicken broth, heavy cream, and freshly grated Parmesan for a rich, silky sauce. The secret to a nicely thickened sauce is a small amount of all-purpose flour added to the broth before the cream — it behaves like a quick roux and creates a smooth, clingy texture that coats the pasta and broccoli.
This recipe is a go-to for weeknights and gatherings because it’s easy to scale up, stays warm well, and can be kept in a warming tray for serving. It’s also forgiving: you can swap similar pasta shapes, use frozen broccoli if needed, or replace the chicken with cooked rotisserie meat to save time.
Why This Recipe Works
- Quick and efficient: Total time is about 25 minutes. Par-cooking the broccoli in the same pot as the pasta saves time and reduces dishes.
- Creamy without heaviness: The sauce is rich but balanced because the chicken broth and Parmesan provide savory depth while heavy cream adds silkiness.
Ingredients
- 1 pound boneless skinless chicken breasts, thinly sliced into 1/4-inch strips
- 12 ounces ziti (penne, rigatoni, or similar are fine)
- 1 bunch (about 12 ounces) broccoli, cut into small florets (fresh or frozen)
- 1 3/4 cups reduced-sodium chicken broth
- 3/4 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1/2 medium onion, diced (white or yellow)
- 3–4 garlic cloves, minced
- 2 tablespoons butter, divided
- 1 tablespoon all-purpose flour (or 1 tbsp cornstarch mixed with cold water)
- 1/4 teaspoon crushed red pepper flakes, optional
- Salt and pepper, to taste
Quantities correspond to roughly six servings; adjust portions as needed.
How to Make Chicken Broccoli Ziti
Step 1.
Bring a large pot of generously salted water to a rolling boil. Add ziti and cook until al dente. In the last 3 minutes of cooking, add the broccoli so both the pasta and florets finish at the same time. Drain and set aside.
Step 2.
While the pasta cooks, heat 1 tablespoon of butter in a large skillet over medium heat. Add the sliced chicken, season with salt and pepper, and cook until fully done, about 5–7 minutes. Transfer the chicken to a bowl and tent with foil to keep warm, leaving any pan juices behind.
Step 3.
Melt the remaining tablespoon of butter in the skillet. Add the diced onion and cook until translucent, about 3–4 minutes, stirring to prevent sticking. Add the garlic and cook until fragrant, about 1 minute. Stir in the chicken broth and the tablespoon of flour, whisking to break up any lumps. Add the heavy cream and red pepper flakes, then bring the mixture to a simmer. Cook for about 5–7 minutes, whisking occasionally, until the sauce reduces slightly and thickens.
Step 4.
Stir in the grated Parmesan until it melts into the sauce. If the sauce still seems thin, whisk in a little more flour (or the cornstarch slurry) a teaspoon at a time; it should thicken quickly.
Step 5.
Add the cooked pasta and broccoli to the skillet and toss to coat in the sauce. Return the chicken to the pan and toss everything together until evenly coated and heated through.
Step 6.
Serve immediately with extra grated Parmesan and a sprinkle of crushed red pepper flakes if you like a little heat.
Expert Tips
- If the sauce becomes too thick, thin it with a splash of extra cream or a little reserved pasta water until you reach the desired consistency.
- Heavy cream is recommended because it heats and simmers without separating; half-and-half will work in a pinch but may be less stable at high heat.
- Cornstarch can replace flour as a thickener. Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk it into the simmering sauce.
- If you run low on chicken broth, a splash of white wine added while the onion cooks will add brightness and depth of flavor.
Frequently Asked Questions
Reheat covered in a 350°F oven with a little extra cream or milk added to refresh the sauce. Heat until warmed through, about 10 minutes, then stir and serve.
Yes. Boneless, skinless chicken thighs are a great option because they stay juicy and tender. Pre-cooked or rotisserie chicken also works well to save time.
Yes. No need to thaw — add it to the pasta water but allow a little extra time to reach desired tenderness.
More Pasta Recipes
Baked Rigatoni
Penne alla Vodka
Creamy Baked Gnocchi
Rigatoni Bolognese
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Chicken Broccoli Ziti Recipe
Ingredients (serves 6)
- 1 lb boneless skinless chicken breasts, thinly sliced
- 12 oz ziti
- 1 bunch (12 oz) broccoli, cut into florets
- 1 3/4 cups reduced-sodium chicken broth
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan
- 1/2 medium onion, chopped
- 3–4 garlic cloves, minced
- 2 tbsp butter, divided
- 1 tbsp all-purpose flour
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook ziti in salted boiling water until al dente. Add broccoli in the last 3 minutes. Drain and set aside.
- Sear chicken in 1 tbsp butter in a large skillet until cooked through, 5–7 minutes. Remove and keep warm.
- Melt remaining butter, cook onion until translucent, add garlic and cook briefly. Whisk in broth and flour, then add cream and red pepper flakes. Simmer until slightly reduced and thickened, about 5–7 minutes.
- Stir in Parmesan. If needed, thicken with a little more flour or cornstarch slurry.
- Add pasta and broccoli to the sauce, return chicken, and toss to coat. Serve with extra Parmesan and crushed red pepper.
Nutrition (per serving, approximate)
Calories: 466 kcal • Carbs: 48 g • Protein: 35 g • Fat: 16 g