Skillet Chicken Pasta with Broccoli and Sun-dried Tomatoes

This skillet meal has been a staple in our house for a while now. I thought it was about time to go ahead and share the recipe with you.


I like making this for dinner for two reasons. First, it is a skillet meal so it is quick and easy to cook and clean up. It is perfect for those days when you are busy, yet want a delicious meal. Secondly, this recipe is healthy! Putting the broccoli and sun-dried tomatoes right in the pasta helps every one eat their veggies at meal time. I actually found this recipe in the Americas Test Kitchen healthy cooking cookbook. My family always enjoys this dish and I think your family will too! The picture does not do it justice.


Skillet Chicken Pasta with Broccoli and Sun-dried Tomatoes


2 to 3 boneless skinless chicken breasts, cut into 1 inch cubes

2 tablespoons of olive oil

1 medium onion minced

4 gloves garlic, minced

1/2 teaspoon oregano

1/4 teaspoon red pepper flakes

12 ounces whole wheat penne ( or gluten free or regular )

3 cups water

2 1/2 cups chicken broth

4-5 cups of broccoli florets

1/2 cup oil packed sun dried tomatoes, rinsed and chopped

3/4 heavy cream

1 teaspoon cornstarch

3/4 cup freshly grated parmesan cheese

1 1/2 tablespoons of fresh lemon juice


  1.  Season the chicken with slat and pepper. Heat a 12 inch skillet until hot and rippling. add the chicken  and cook for 3 to 4 minutes or until cooked through. Transfer chicken to a plate and set aside.
  2. Heat the remaining tablespoon of oil in the skillet. Add the onion and 1/2 teaspoon of salt. cook until softened about 5 minutes. Add the garlic, oregano, and red pepper flakes and cook until fragrant about 30 seconds.
  3. Add the pasta, water, and broth. Bring to a boil over high heat and cook stirring occasionally until the water is thick and syrupy and almost completely absorbed about 12 to 15 minutes ( depends on what type of pasta you are using ). there should be a little bit of liquid in the bottom and the pasta should be tender.
  4. Add the broccoli and sun- dried tomatoes to the skillet and stir it all in. Cover the skillet and reduce heat to medium and cook until the broccoli is bright green and tender about 3 minutes. While the broccoli cooks whisk the cream and cornstarch together.
  5. Uncover the skillet and add the cream, parmesan, and chicken with all the juices and continue to cook until the chicken is heated and mixture is thick about 1 to 2 minutes.
  6. Off the heat add in the lemon juice and salt and pepper to taste. Serve immediately with extra parmesan cheese if desired.

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