Skillet Chicken, Broccoli, and Penne

Skillet Chicken, Broccoli, and Penne

 I am really learning to love skillet meals. They tend to be quick and easy, flavorful, and best of all you only use one pot! A skillet meal is perfect for busy nights when you don’t have much time to cook. My mom sent me this recipe after she and my dad tried it and liked it, and I’m so glad she did. I actually ended up making it twice in one week because it was so easy and so good!

This dish has a lot of flavor from the combination of chicken broth, wine, and parmesan cheese. Plus, anytime you combine chicken, cheese and pasta, chances are it’s going to be a good meal. The second time I made it I used pre-cooked rotisserie chicken I had stored in the freezer and the meal came together in about 20 minutes! It was great re-heated as leftovers as well, and I know this easy dish will make its way into future menu plans.

Skillet Chicken, Broccoli, and Penne

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Skillet Chicken, Broccoli, and Penne

Ingredients:

2 Tbsp olive oil
1 lb boneless skinless chicken breast, trimmed and sliced thin
1 medium onion, minced
Salt
6 medium garlic cloves, minced
¼ tsp red pepper flakes
2 cups low sodium chicken broth
2 cups water
½ cup dry white wine
8 oz penne pasta
8 oz broccoli florets (approximately 3 cups)
2 oz Parmesan cheese, grated (approximately 1 cup), plus more for serving
Ground black pepper

Directions:

Heat 1 Tbsp of oil in a 12 inch non-stick skillet over medium-high heat until just smoking. Add the chicken, break up any clumps, and cook without stirring until it begins to brown, about 1 minute. Stir the chicken and continue to cook until cooked through, about 2 minutes longer. Transfer the chicken to a medium bowl, cover with foil, and set aside.

Add another Tbsp of oil to the skillet along with the onion and 1/4 tsp salt and cook over medium heat until the onion is softened, 5 to 7 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth, water, wine, pasta, and ¼ tsp salt. Increase the heat and cook, stirring often, for 12 minutes. Add the broccoli and continue to simmer until the pasta and broccoli are tender and the liquid has thickened, about 5 minutes longer.

Return the chicken to the skillet to warm through. Off the heat, stir in the Parmesan. Season with salt and pepper to taste. Serve, passing additional Parmesan separately.

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24 Responses to “Skillet Chicken, Broccoli, and Penne”

  1. 1

    StephenC — April 25, 2011 @ 1:00 pm

    Very nice concoction. I'm thinking of doing a post about the various “mouth feels” of different pastas. I am not a huge fan of penne. Now farfalle, that's a different story. Interesting how individual tastes differ. Keep on keeping on.

  2. 2

    Kristan — April 25, 2011 @ 1:58 pm

    This sounds like something my family would love!! Thanks for an awesome dinner recipe :)

  3. 3

    Lindsey @ Gingerbread Bagels — April 25, 2011 @ 2:34 pm

    This looks sooo good. I love penne, chicken and broccoli so this is the perfect dish for me. Thanks for the recipe!:)

  4. 4

    Miss O — April 25, 2011 @ 2:44 pm

    Thank you for this recipe! ~

  5. 5

    Kim — April 25, 2011 @ 2:45 pm

    With a rotisserie chicken, this looks perfect. I'm going to try it this week. As usual, thank you Megan!

  6. 6

    Farmgirl Gourmet — April 25, 2011 @ 3:12 pm

    That looks like a great weeknight, game night, karate night meal. HA! Love it!

  7. 7

    Alison @ Ingredients, Inc. — April 25, 2011 @ 4:14 pm

    perfect weeknight dinner!

  8. 8

    Gaby — April 25, 2011 @ 6:27 pm

    This is a perfect weeknight meal!! And looks totally comforting too :)

  9. 9

    Happy When Not Hungry — April 25, 2011 @ 9:57 pm

    Definitely love how easy this dish is! Great for a weeknight meal. Thanks!

  10. 10

    Autumn@Good Eats Girl — April 26, 2011 @ 1:09 am

    This looks great! And SO easy! I love skillet meals!

  11. 11

    Nutmeg Nanny — April 26, 2011 @ 2:41 am

    I'm with you about skillet meals. I love anything that can be made in one easy pot :)

  12. 12

    kim — April 26, 2011 @ 1:42 pm

    Megan, just wondering…what makes the liquid thicken? With 4 cups of liquid going in, do you have to drain it before serving? Thanks, Kim

  13. 13

    Rachel @ Not Rachael Ray — April 26, 2011 @ 3:40 pm

    This looks great! I hate doing dishes, so this is right up my alley!

  14. 14

    megan @ whatmegansmaking — April 27, 2011 @ 12:12 pm

    Kim – I think the pasta is supposed to kind of “soak up” most of the liquid while it's cooking. The first time I made it, it didn't get very thick, but we didn't really care or notice. The second time I used less liquid (I was running out of chicken broth and wine) – maybe 1/4 – 1/2 cup less of each type of liquid, and it was thicker. If you want all the liquid, you could also probably add a small amount of cornstarch slurry to thicken it towards the end of the cooking time. Good luck! :)

  15. 15

    Elle — May 3, 2011 @ 3:10 pm

    I love skillet meals, too. They're simple and there's not too much cleaning up to do. This one combines a bunch of my faves!

  16. 16

    Kim — May 5, 2011 @ 10:56 am

    I made this and my family loved it. I used the amount of liquid in the recipe and it was perfect. I used a rotisserie chicken and next time I will go with the recipe. Thank you.

  17. 17

    megan @ whatmegansmaking — May 5, 2011 @ 3:04 pm

    Kim – So glad you liked this! I love using a rotisserie chicken for meals like this. :)

  18. 18

    Eliana — May 6, 2011 @ 2:58 pm

    Love it! Nothing beats a quite, easy and delicious dinner.

  19. 19

    Jodi — December 8, 2011 @ 10:44 am

    Is there anything that could be substituted for the wine?

    • megan replied: — December 8th, 2011 @ 11:26 am

      Yes, you could just use more chicken broth in place of the wine. :)

  20. 20

    It’s Getting Exciting Up in Here!! - Attempts at Domestication — December 9, 2011 @ 9:34 am

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  21. 21

    Megan — July 8, 2012 @ 9:29 pm

    I ended up with a lot of liquid left over once I finished with the pasta in the skillet but after draining it, the whole meal was absolutely delicious!

  22. 22

    Melissa — September 5, 2013 @ 12:03 pm

    Made this for dinner last night… Delicious! Turned out absolutely perfect. I did omit the onion d/t an intolerance, but it really wasn’t missed. My husband even asked for this to be put into our dinner rotation! Thanks for a great recipe! :)

    • megan replied: — September 7th, 2013 @ 9:53 am

      So glad you liked it! :)

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