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+ servings
chicken, one pot, creamy, broccoli, pasta

One Pot Chicken Con Broccoli

Garlic herb crusted chicken with a creamy garlic sauce over pasta and broccoli.

Course Main Course
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 7
Author Star | The Skinnyish Dish


For the Garlic Herb Crusted Chicken:

  • 1.5 lbs chicken breasts (2-3 breasts) raw, cut in half
  • 2 tsp italian seasoning
  • 2 tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp kosher salt plus extra 1/4 tsp for chicken
  • ¼ cup white flour
  • 6 tsp olive oil divided
  • olive oil cooking spray

For the Creamy Pasta and Broccoli:

  • 1 tsp olive oil
  • 5 cloves garlic minced
  • 8 ounces Campanelle, dry or any pasta that holds sauce well
  • 1 cups water
  • 2 cups 99% fat free chicken broth low sodium if available
  • ¾ cup half and half regular
  • ½ cup parmesan cheese, grated the higher quality, the better
  • 4 cups broccoli fresh, roughly chopped
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • salt & pepper, to taste

Special Equipment

  • large skillet with tight fitting lid


For the Garlic Herb Crusted Chicken:

  1. In a small bowl stir together flour, spices, salt, and pepper.

    In a gallon size ziplock bag add chicken, 1/4 tsp kosher salt, 2 tsp olive oil. Shake bag to coat chicken with oil. Add flour mix and shake bag to coat the chicken with flour. 

  2. In a large skillet over medium heat, add 2 tsp olive oil, add chicken and spray top side of chicken with olive oil cooking spray. Be sure not to over crowd skillet- you'll probably need to cook in two batches. Cook chicken for 4-5 minutes until crispy, flip, and continue to cook until cooked through. (I temp to 160, remove from pan, and let it rest) Repeat same steps for second batch of chicken.   

     Please note:  Let all of the cooked chicken rest on cutting board or plate and then continue to make creamy pasta and broccoli separately. 

For the Creamy Pasta and Broccoli:

  1. In the same large skillet with the cooked chicken bits add 1 tsp of olive oil and minced garlic. Cook until fragrant. (About 30 seconds)

  2. When garlic is fragrant add dry pasta, 1 cup water, 2 cups chicken broth, and a pinch of salt & pepper. Bring to boil and the cover with a tight fitting lid, reduce heat to low, and continue to cook on low for about 12 minutes or until pasta is cooked through.

  3. When pasta is done cooking add in half and half, parmesan cheese, and broccoli. Stir constantly for 2-3 minutes over medium high heat until sauce has thickened then reduce heat back to low. Put cover back on skillet to cook broccoli for another 1-2 minutes depending on how you like your broccoli cooked. Serve warm. Enjoy! 

Recipe Notes


Serving size: 4 ounces chicken, cooked and 1 cup pasta and broccoli

WW Green Plan: 9 Points | WW Blue Plan: 8 Points | WW Purple Plan: 8 Points (4 Points if using whole wheat pasta) 

360 Calories | 11g fat, 4g saturated fat, 29g carbohydrates, 2.5g fiber, 2g sugar, 0g added sugar, 40g protein