Chicken Broccoli Pasta with Lemon Butter Sauce

4.15 stars average

Chicken broccoli pasta gets kicked up a notch with a simple, yet flavorful, white wine butter sauce bursting with fresh lemon flavor.

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 455kcal

Bring a large pot of salty water to a boil and cook pasta al dente according to package directions.
1 pound dry penne, 1 teaspoon salt
Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
8 cups broccoli florets
Drain the pasta and broccoli and return to pan; set aside.
Heat a large skillet over medium heat (medium high) and add cooking spray. Sprinkle cubed chicken breasts with salt and pepper (optional) and red peper flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
20 ounces boneless skinless chicken breasts, 1/2 teaspoon red pepper flakes, black pepper
Leaving the pan on medium-high, add white wine and use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
1/2 cup dry white wine
Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for an additional minute or two.
2 tablespoons butter, 2 tablespoons lemon juice, 1 cup chicken broth
Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano cheese and fresh basil.
2 tablespoons extra virgin olive oil, Parmigiano Reggiano and fresh basil