Leftover Chicken and Broccoli Pasta Video

prep time
cook time
total time
makes
4 -6 servings

Prepare an expert 30-minute meal using leftovers. Our one-pot leftover chicken and broccoli recipe is useful on nights when you’re short on time. We covered all the food groups, so you can feel good about getting dinner on the table fast!

If you don’t have leftover chicken, it’s just as easy to purchase a roasted chicken at the supermarket. You can use fresh broccoli in this dish, but if you’re buying a bird at the store, you may as well mosey over to the produce section and pick up a package of pre-chopped florets.

The secret to this dish is to cook the pasta 2–3 minutes fewer than indicated on the box (al dente). This way, your noodles won’t overcook when you add the broccoli. The lemon zest adds such bright, robust flavor—your family will think dinner was prepared from scratch when it was hardly any effort at all!

Leftover Chicken and Broccoli Pasta Recipe

what you'll need
  • 1 Tbsp kosher salt
  • 1/2 lb spaghetti, regular or whole wheat, snapped into thirds
  • 1 head broccoli, cut into florets
  • 2 Tbsp olive oil
  • 1 lb chicken, leftover, chopped
  • 1 Tbsp flour
  • 3/4 tsp dried basil
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 1 zest of lemon
  • 1/4 cup lemon juice
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 cup heavy cream
  • salt and pepper, to taste
Nutrition Facts
Leftover Chicken and Broccoli Pasta Recipe
Amount Per Serving
Calories 405 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 94mg 31%
Sodium 1552mg 65%
Potassium 441mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 2g
Protein 34g 68%
Vitamin A 19%
Vitamin C 159%
Calcium 20%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Fill a large pot half-full of water and bring to a boil over high heat. When the water reaches a rolling boil, add salt then cook pasta according to directions minus 2 minutes so that it is tender but still firm, or al dente.
  2. Roughly 2 minutes before the pasta is finished cooking, add broccoli florets to the pot, allowing them to boil with the pasta for the remaining cook time, before draining everything in a colander. After draining, return the pasta and broccoli to the pot and cover to keep it warm.
  3. In the meantime, heat oil in a large skillet over medium-high heat until it shimmers. Add chicken and stir to lightly coat in the oil. Add the flour and cook for 2 minutes to rewarm the chicken. Add basil and garlic and bloom for 30 seconds.
  4. Reduce the heat to medium then add the chicken stock, lemon zest and juice. Using a rubber spatula, scrape any bits that are stuck to the bottom of the pan and bring to a simmer to thicken the sauce slightly. Pour the chicken over the pasta and broccoli.
  5. Sprinkle the entire mixture with Parmesan cheese and add the cream. Then stir gently to coat. Season to taste with salt and pepper then serve immediately. Enjoy!
Cheryl Says

Swap the broccoli for cauliflower, if cauliflower is your thing.

Leftover chicken and broccoli pasta recipe video

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