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Broccoli Chicken Spaghetti Pasta Recipe
Ben Carraoli

Broccoli Chicken Spaghetti Pasta Recipe

I recently made this broccoli chicken spaghetti pasta, and honestly it turned out better than I expected. The combination of tender chicken, garlicky olive oil, and soft broccoli mixed with spaghetti creates a simple but flavorful dish.
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Total Time 35 minutes
Servings: 6
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1/3 cup extra-virgin olive oil
  • 6 garlic cloves thinly sliced
  • 2 boneless skinless chicken breasts, cut into cubes
  • Kosher salt
  • Freshly ground black pepper
  • 10 ounces frozen chopped broccoli thawed
  • 1/2 teaspoon dried red pepper flakes
  • 1 pound dried spaghetti

Method
 

  1. Start by heating olive oil in a large heavy skillet over medium heat. Add the sliced garlic and cook it slowly while stirring until it turns lightly golden and fragrant. Remove the garlic with a spoon and place it on paper towels while leaving the flavorful oil in the skillet.
  2. Season the cubed chicken with salt and black pepper. Add the chicken to the hot garlic-infused oil and cook it while stirring occasionally until it becomes golden and fully cooked.
  3. Once the chicken is cooked, stir in the thawed broccoli and red pepper flakes. Let everything cook together for a few minutes until the broccoli is heated through and coated with the flavorful oil.
  4. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until it reaches an al dente texture.
  5. Drain the cooked pasta and add it directly to the skillet with the chicken and broccoli mixture. Toss everything together so the spaghetti absorbs the garlicky oil and flavors.
  6. Finally, sprinkle the crispy garlic slices back on top of the pasta. Taste and adjust seasoning with salt and pepper before serving.

Notes

  • I always cook the garlic slowly so it turns golden instead of burning. Burnt garlic makes the pasta bitter.
  • I like to cook the chicken on medium-high heat so it browns slightly and develops more flavor.
  • I sometimes add a little pasta water to the skillet to help the sauce coat the spaghetti better.
  • I prefer freshly ground pepper because it gives the pasta a stronger aroma.
  • I like adding a squeeze of lemon juice at the end to brighten the whole dish.