Why You’ll Love This Chicken and Broccoli Whole Wheat Penne
- It’s a true one-pan wonder. Well, almost! By cooking the chicken and broccoli in the same pan you’ll make the sauce, you’re building layers of flavour and saving yourself a mountain of washing up. The fond—those little browned bits left in the pan after searing the chicken—is pure gold for your sauce.
- The texture is everything. You get the delightful chew of the whole wheat penne, the tender, juicy chunks of chicken, and the bright, crisp-tender broccoli florets all in one forkful. It’s a symphony of textures that keeps every single bite interesting.
- It feels indulgent but is secretly light. The sauce is creamy and luxurious, but we achieve that without cups of heavy cream. A little butter, a splash of milk or broth, and a generous helping of parmesan create a silky coating that feels decadent without weighing you down.
- It’s endlessly adaptable. Don’t have broccoli? Try asparagus or zucchini. Want to make it vegetarian? Skip the chicken and add cannellini beans. This recipe is a fantastic template that welcomes your own creative twists.
Ingredients & Tools
- 225 g whole wheat penne
- 2 boneless, skinless chicken breasts (about 450 g), cut into 2.5 cm cubes
- 1 large head of broccoli, cut into small florets (stalk reserved for another use)
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 60 ml chicken or vegetable broth
- 120 ml milk (whole or 2%) or additional broth
- 50 g freshly grated Parmesan cheese, plus more for serving
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a hint of heat)
- Salt and freshly ground black pepper to taste
Tools: A large pot for boiling pasta, a large, high-sided skillet or Dutch oven, a microplane or box grater for the cheese.
A quick note on the ingredients—using freshly grated Parmesan is a game-changer here. The pre-shredded stuff often contains anti-caking agents that can make your sauce grainy. Taking that extra minute to grate your own ensures a beautifully smooth, cheesy sauce.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Cut your broccoli small. By cutting the florets into relatively small, bite-sized pieces, they’ll cook quickly and evenly when you add them to the pan. This helps them stay bright green and crisp-tender, rather than becoming mushy.
- Don’t skip salting your pasta water. It should taste like the sea! This is your one and only chance to season the pasta itself from the inside out. Well-salted water is the secret to a perfectly seasoned final dish.
- Grate your own cheese. I know I mentioned it above, but it’s worth repeating. That block of Parmigiano-Reggiano or Grana Padano will melt into a silky dream, while the bagged stuff can lead to a clumpy, disappointing sauce.
- Get your pan nice and hot for the chicken. A hot pan is crucial for getting a good sear on the chicken cubes without overcooking them. You want golden-brown colour on the outside, which equals big flavour.
How to Make Chicken and Broccoli Whole Wheat Penne
Step 1: Bring a large pot of generously salted water to a rolling boil. Add the whole wheat penne and cook according to package directions, but aim for al dente. Since we’ll be finishing the pasta in the sauce, you’ll want to drain it about 1 minute shy of the recommended time. Reserve about 120 ml of the starchy pasta water before draining. This liquid gold will help bind our sauce later.
Step 2: While the pasta cooks, pat the chicken cubes very dry with paper towels—this is the key to a good sear. Season generously with salt, pepper, and the dried oregano. Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Cook without moving for 3-4 minutes to get a good sear, then flip and cook for another 3-4 minutes until cooked through. Remove the chicken to a clean plate.
Step 3: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and optional red pepper flakes, and cook for just 30 seconds until fragrant—be careful not to burn the garlic!
Step 4: Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Let it simmer for about a minute. Add the broccoli florets to the pan, give everything a stir, and cover with a lid. Let the broccoli steam for 3-4 minutes, until it’s bright green and just tender-crisp.
Step 5: Uncover the skillet and pour in the milk (or additional broth). Bring to a gentle simmer. Add the grated Parmesan cheese and stir continuously until it melts into a smooth, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. You’ll notice the sauce should coat the back of a spoon nicely.
Step 6: Return the cooked chicken and any accumulated juices to the skillet. Add the drained, al dente penne directly into the sauce. Toss everything together vigorously, adding more pasta water a little at a time if needed, until the pasta is perfectly coated in the creamy sauce. Taste and adjust seasoning with more salt and pepper if necessary. Serve immediately with an extra sprinkle of Parmesan on top.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery bite of arugula and the sharp acidity of lemon provide a fantastic counterpoint to the rich, creamy pasta. It’s a light side that cleanses the palate between bites.
- Garlic bread made with a whole grain baguette — Because is it even a pasta night without something to sop up the extra sauce? Toasting a whole grain baguette with a little garlic butter adds a lovely crunchy element.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The high acidity and citrus notes in these white wines cut through the creaminess of the sauce beautifully, refreshing your palate with every sip.
- A light-bodied lager or pilsner — The carbonation and mild bitterness of a clean, crisp beer work wonders against the savoury, cheesy flavours, making each mouthful of pasta taste brand new.
Something Sweet
- Lemon sorbet — After a hearty meal, a scoop of bright, tangy lemon sorbet is the perfect palate cleanser. It’s light, refreshing, and feels like a proper finish without being too heavy.
- Dark chocolate almond clusters — For a little bite of sweetness, a few pieces of dark chocolate with almonds offer a rich, slightly bitter endnote that contrasts nicely with the savoury main course.
Top Mistakes to Avoid
- Mistake: Overcooking the whole wheat pasta. Whole wheat pasta has a different texture and can go from al dente to mushy surprisingly fast. Because it continues to cook in the hot sauce, undercooking it slightly in the boiling water is non-negotiable for the perfect final texture.
- Mistake: Crowding the pan when browning the chicken. If you add all the chicken cubes at once, they’ll steam instead of sear. You need space for the moisture to evaporate so the chicken can properly brown. If necessary, cook the chicken in two batches.
- Mistake: Adding the garlic at the same time as the onion. Garlic burns in a flash and becomes bitter. Always add it towards the end of the onion’s cooking time, just until it becomes fragrant—usually 30 seconds is all it needs.
- Mistake: Skipping the pasta water. That starchy, salty water is the magic ingredient that helps the sauce emulsify and cling to every nook and cranny of the penne. Without it, your sauce might be thin or separate.
Expert Tips
- Tip: Let the chicken rest before cutting. If you have a spare minute, let the cooked chicken breasts rest for 5-10 minutes before cubing them. This allows the juices to redistribute, resulting in incredibly tender and juicy pieces throughout the dish.
- Tip: Add a splash of acidity at the end. Right before serving, a small squeeze of fresh lemon juice or a tiny drizzle of white wine vinegar can brighten up the entire dish, balancing the richness of the cheese and butter beautifully.
- Tip: Toast the whole wheat penne. For an even deeper, nuttier flavour, spread the dry penne in a single layer on a baking sheet and toast it in a 180°C oven for 5-7 minutes before boiling. It adds a wonderful extra dimension.
- Tip: Use the broccoli stalk. Don’t throw it away! Peel the tough outer layer with a vegetable peeler, then grate or julienne the tender inside. You can sauté it along with the onion for zero waste and added crunch.
FAQs
Can I make this dish ahead of time?
You can prep the components ahead to save time! Cook the chicken and chop the veggies a day in advance. However, the pasta is best served immediately after being tossed with the sauce, as the whole wheat penne can absorb the liquid and become soft upon sitting. If you do have leftovers, they will still taste great, but the texture will be different. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
Can I use a different type of pasta?
Absolutely! The shape is key here—you want something that can hold the sauce and chunks of chicken and broccoli. Other short, sturdy shapes like fusilli, rigatoni, or farfalle would work wonderfully. Just be mindful of the cooking time, as different whole wheat pastas can vary. Always reserve that pasta water!
My sauce turned out too thin. How can I thicken it?
Don’t worry, this is an easy fix! Let the sauce simmer uncovered for a few extra minutes to reduce and concentrate. Alternatively, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water, then stirring it into the simmering sauce. It should thicken up almost instantly.
How can I make this recipe vegetarian?
It’s super simple. Just omit the chicken and use vegetable broth. For protein, you can add a can of drained and rinsed cannellini beans or chickpeas when you would add the chicken back in. You could also use sliced mushrooms sautéed until golden for a meaty texture.
Is whole wheat pasta really that different from regular pasta?
It is, in the best way! It has a heartier, chewier texture and a nutty, robust flavour that stands up well to substantial sauces. Nutritionally, it contains more fibre, which means it’s more filling and has a lower glycemic index. It might take a meal or two to get used to if you’re a regular white pasta devotee, but I think you’ll love its satisfying quality.
Chicken And Broccoli Whole Wheat Penne
Whip up a wholesome & satisfying Chicken & Broccoli Whole Wheat Penne! This easy, one-pan recipe is a healthy twist on comfort food, ready in 35 minutes. Perfect for a busy weeknight.
Ingredients
Ingredients
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225 g whole wheat penne
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2 boneless, skinless chicken breasts (about 450 g, cut into 2.5 cm cubes)
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1 large head of broccoli (cut into small florets (stalk reserved for another use))
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3 cloves garlic (minced)
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1 small yellow onion (finely chopped)
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60 ml chicken or vegetable broth
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120 ml milk (whole or 2% or additional broth)
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50 g freshly grated Parmesan cheese (plus more for serving)
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1 tbsp olive oil
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1 tbsp butter
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1 tsp dried oregano
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½ tsp red pepper flakes (optional, for a hint of heat)
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Salt and freshly ground black pepper (to taste)
Instructions
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Bring a large pot of generously salted water to a rolling boil. Add the whole wheat penne and cook according to package directions, but aim for al dente. Since we'll be finishing the pasta in the sauce, you'll want to drain it about 1 minute shy of the recommended time. Reserve about 120 ml of the starchy pasta water before draining. This liquid gold will help bind our sauce later.01
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While the pasta cooks, pat the chicken cubes very dry with paper towels—this is the key to a good sear. Season generously with salt, pepper, and the dried oregano. Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Cook without moving for 3-4 minutes to get a good sear, then flip and cook for another 3-4 minutes until cooked through. Remove the chicken to a clean plate.02
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Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and optional red pepper flakes, and cook for just 30 seconds until fragrant—be careful not to burn the garlic!03
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Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Let it simmer for about a minute. Add the broccoli florets to the pan, give everything a stir, and cover with a lid. Let the broccoli steam for 3-4 minutes, until it's bright green and just tender-crisp.04
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Uncover the skillet and pour in the milk (or additional broth). Bring to a gentle simmer. Add the grated Parmesan cheese and stir continuously until it melts into a smooth, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. You'll notice the sauce should coat the back of a spoon nicely.05
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Return the cooked chicken and any accumulated juices to the skillet. Add the drained, al dente penne directly into the sauce. Toss everything together vigorously, adding more pasta water a little at a time if needed, until the pasta is perfectly coated in the creamy sauce. Taste and adjust seasoning with more salt and pepper if necessary. Serve immediately with an extra sprinkle of Parmesan on top.06
