The Zesty Way to Make Chicken and Broccoli Pasta

🛒 Ingredients (Check Off As You Measure)

• 8 oz (225g) penne or rigatoni pasta
• 2 boneless, skinless chicken breasts (about 1 lb / 450g), sliced thin
• 3 cups (300g) broccoli florets
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 cup (120ml) chicken broth
• 1/2 cup (50g) grated Parmesan cheese
• Salt and black pepper, to taste
• Red pepper flakes (optional, for heat)

🍳 Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
3. In the same skillet, add remaining 1 tablespoon oil. Add broccoli and a splash of broth; cover and steam for 3-4 minutes until bright green and crisp-tender. Add garlic and cook for 30 seconds until fragrant.
4. Return chicken to the skillet. Add cooked pasta, lemon zest, lemon juice, chicken broth, and Parmesan. Toss everything together, adding reserved pasta water a little at a time until the sauce coats the pasta nicely.
5. Season with salt and pepper, and red pepper flakes if using. Serve immediately with extra Parmesan on top.