Katie's Chicken and Broccoli Pasta

Katie's Chicken and Broccoli Pasta

Kailey W. 2

"My best friend's mom used to make us a version of this in high school. It is very light, and you can add pretty much anything you want!"


35 m {{adjustedServings}} servings 423 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. Stir in lemon juice and capers, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer. Remove chicken from pan.
  3. Using the same pan, add asparagus, broccoli, mushrooms, and water to the juices remaining in the pan. Cover, and simmer until the broccoli and asparagus are tender. Layer pasta, chicken, and vegetables in a large platter or bowl to serve.
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  1. 19 Ratings


Make sure to use extra-virgin olive oil, and add some chopped garlic and fresh grated parmesean for added flavor. Delicious!

This dish is in serious need of seasoning, (salt, pepper, garlic, parmesan cheese, lemon zest). Some fresh herbs might be nice too. Otherwise it is great hot or cold.

This was the best chicken and broccoli Pasta that I have ever tried. I will definately be making this recipe again. Thanks.