Creamy Chicken With Broccoli And Red Pepper Pasta Recipes

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CREAMY BROCCOLI CHICKEN PASTA



Creamy broccoli chicken pasta image

When you need dinner under 30 minutes, this broccoli chicken pasta with the creamiest sauce will save the day. Say hello to your family's new favorite!

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 10

500 g (1lb) boneless chicken thighs (chopped into bite size pieces )
2 tbsp butter
3 garlic cloves (crushed/minced)
1 cup heavy/whipping cream
1 tsp dried thyme
2-3 cups broccoli (sliced into small florets)
3/4 cup Parmesan cheese (grated)
1 tsp lemon juice
salt and pepper (to taste )
500 g (1lb) pasta (cooked + 1 cup cooking water reserved)

Steps:

  • Heat a large pan over high heat.
  • Drizzle a few teaspoons of olive oil over the chicken then season with salt and pepper.
  • Brown the chicken in the pan for a few minutes until the chicken is opaque white and starting to turn golden brown. Remove from the pan and set aside.
  • Add the butter and garlic to the pan and allow to cook for 30 seconds.
  • Pour in the cream and add the thyme and lemon juice. Bring to a simmer then add the chicken and broccoli to the pan. Partially cover and Allow to simmer for 5-7 minutes until the chicken and broccoli are cooked.
  • Add the Parmesan and stir into the sauce. Season with salt and pepper.
  • Toss in the pasta and add some of the reserved cooking water if necessary. You want the pasta to be well-coated in the cream sauce. Serve immediately.

Nutrition Facts : Calories 538 kcal, Carbohydrate 65 g, Protein 30 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 339 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

ONE-POT CREAMY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY



One-Pot Creamy Chicken and Broccoli Pasta Recipe by Tasty image

Here's what you need: oil, chicken breast, seasoned salt, pepper, small onion, broccoli, milk, bowtie pasta, shredded parmesan cheese, shredded mozzarella cheese

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 tablespoon oil
1 ½ lb chicken breast, cubed
1 teaspoon seasoned salt, divided
pepper, to taste
1 small onion, sliced
1 medium head broccoli
6 cups milk
1 lb bowtie pasta
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
  • Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
  • Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
  • Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
  • Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
  • Add in Parmesan and mozzarella. Stir until cheese is melted.
  • Stir in chicken until well incorporated.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 115 grams, Fat 29 grams, Fiber 6 grams, Protein 80 grams, Sugar 25 grams

CREAMY CHICKEN WITH BROCCOLI & RED PEPPER PASTA



Creamy Chicken with Broccoli & Red Pepper Pasta image

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 10

1 cup rotini pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup Alfredo sauce
2 Tbsp. milk
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups small broccoli florets
1 red pepper, cut into short thin strips
2 cloves garlic, minced
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, mix Neufchatel, Alfredo sauce and milk until blended; set aside. Heat oil in large skillet on medium heat. Add chicken, vegetables and garlic; cook 7 to 8 min. or until chicken is done and vegetables are crisp-tender, stirring frequently. Add Neufchatel mixture; stir. Cook 2 to 3 min. or until heated through, stirring frequently.
  • Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with Parmesan.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD



Creamy Herbed Chicken and Broccoli Pasta Salad image

Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless skinless chicken breast
2 cups bite-sized broccoli florets
8 ounces dried penne
1/2 cup jarred roasted red peppers, drained and chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CREAMY CHICKEN AND BROCCOLI CASSEROLE



Creamy Chicken and Broccoli Casserole image

This casserole is a hit with my whole family. Even my children enjoy eating their broccoli with this homemade meal.

Provided by Jill P

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 54m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package rotini pasta, uncooked
2 tablespoons butter
3 tablespoons extra-virgin olive oil
2 cups broccoli florets, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
salt and pepper to taste
⅛ teaspoon chipotle chile powder
2 cups Cheddar cheese, shredded
¼ cup onion, finely diced
1 pound ground chicken
1 cup sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
  • Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
  • Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
  • Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
  • Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
  • Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

Nutrition Facts : Calories 780.5 calories, Carbohydrate 65.6 g, Cholesterol 124.7 mg, Fat 38.3 g, Fiber 3.4 g, Protein 42.1 g, SaturatedFat 19.5 g, Sodium 405 mg, Sugar 5 g

GRILLED CHICKEN WITH CREAMY RED PEPPER PASTA



Grilled Chicken with Creamy Red Pepper Pasta image

Up your usual chicken and pasta game. Serve the chicken grilled- and serve the pasta creamy with an elegant and mellow sauce made from fresh red peppers.

Provided by My Food and Family

Categories     Home

Time 48m

Yield Makes 8 servings.

Number Of Ingredients 7

8 bone-in chicken thighs (2-1/2 lb.)
2 red peppers
1 lb. spaghetti, uncooked
1/2 cup sour cream
1 chicken bouillon cube
4 KRAFT Singles, chopped
2 Tbsp. chopped fresh parsley

Steps:

  • Heat grill to medium heat.
  • Grill chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook spaghetti as directed on package.
  • Remove and discard peels, stems, seeds and veins from peppers. Drain spaghetti, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into Dutch oven or large deep skillet.
  • Add spaghetti and Singles pieces; cook and stir on medium heat 3 min. or until Singles are melted and mixture is heated through. Serve topped with chicken and parsley.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

ROASTED RED PEPPER CHICKEN PASTA



Roasted Red Pepper Chicken Pasta image

I made a vow in April not to get groceries again until payday. I only get paid once a month..so I got pretty creative. This was one of the recipes that came from this experiment. I had roasted red peppers in the freezer from a few months back that I meant to use for a soup but never did. I always have frozen chicken breasts on hand. The fresh parsley was frozen from a previous recipe... anyway, you get the idea. :) The only variation I would make is to add more onion (I only had so much) and possibly a can of italian tomato paste. Any suggestions are welcome. Again, I just threw together things I had around the house.

Provided by THE chimes

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

2 roasted red peppers
2 lbs boneless skinless chicken pieces
2 tablespoons olive oil
2 tablespoons fresh parsley
1/4 cup diced onion
2 minced garlic cloves
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
2 bay leaves
16 ounces whole wheat pasta
2 tablespoons olive oil (optional)

Steps:

  • Roast your red peppers in the oven at 450° for 15-20 minutes on each side. To prepare for roasting, brush the peppers with 2 T vegetable oil (don't use olive oil as it can smoke at a lower temperature). Place on a shallow baking dish (don't use a cookie sheet as the juices can flow off the sides). For a more in-depth tutorial, see here: http://allrecipes.com/HowTo/Roasting-Peppers/Detail.aspx Make sure to remove the seeds before proceeding.
  • While you're waiting for the bell peppers to cool, in a large frying pan, heat 2 T olive oil then add the onion, garlic and spices, except the bay leaves. Saute for 5-7 minutes on medium-high heat.
  • Add your (thawed) chicken to the frying pan. Cook through on both sides at medium heat.
  • Chop up your roasted red peppers and add to the chicken. Saute for 5 minutes on medium heat.
  • If you decide to add a can of tomato paste, I'd recommend skipping this step. At this point, there will be a lot of extra liquid in the chicken mixture. Get out a small sauce pan (I actually used what I was going to boil the pasta in for this) and pour the additional liquid in it and cook on medium to high heat uncovered for 10 minutes while the chicken mixture finishes cooking. Try to get it cooked down a bit. Pour this back into the chicken mixture. You can skip this step if you'd like, but the chicken mixture gets kind of watery.
  • Cook pasta according to directions. Drain, and add to the frying pan to toss with chicken mixture. I tossed an additional 2 T of olive oil in at this point, but this is optional. Cook for 2-4 minutes or until you think the mixture is combined.
  • Take off heat and serve with grated parmesan or mozzarella cheese.

Nutrition Facts : Calories 489.6, Fat 10.3, SaturatedFat 2, Cholesterol 105.9, Sodium 123.8, Carbohydrate 58.2, Fiber 0.2, Sugar 0.3, Protein 43.7

CREAMY CHICKEN WITH BROCCOLI AND RED PEPPER PASTA



Creamy Chicken with Broccoli and Red Pepper Pasta image

A quick and easy pasta dish that pairs PHILADELPHIA Original Cooking Creme with chicken and colorful bits of broccoli and red pepper.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 22m

Yield 4

Number Of Ingredients 8

2 teaspoons oil
1 pound boneless skinless chicken breast halves, cut into bite-size pieces
2 cloves garlic, minced
2 cups broccoli florets
1 red pepper, cut into short thin strips
1 (10 ounce) tub PHILADELPHIA Original Cooking Creme
2 cups hot cooked rotini pasta
2 tablespoons KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large skillet on medium heat. Add chicken, garlic and vegetables; cook and stir 7 to 8 min. or until chicken is done and vegetables are crisp-tender.
  • Add cooking creme; cook 2 to 3 min. or until heated through, stirring frequently.
  • Stir in pasta. Sprinkle with Parmesan.

Nutrition Facts : Calories 389.5 calories, Carbohydrate 27.3 g, Cholesterol 97.7 mg, Fat 15.6 g, Fiber 2.7 g, Protein 33.7 g, SaturatedFat 6.8 g, Sodium 466.7 mg, Sugar 2.9 g

CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA



Creamy one-pan chicken & broccoli pasta image

Who doesn't love a creamy chicken pasta? If you don't have broccoli, there are so many alternatives - green beans, halved brussels sprouts or leafy greens

Provided by Good Food team

Categories     Dinner

Time 25m

Number Of Ingredients 11

1 tbsp olive oil, for frying
200g cooked chicken, torn into pieces
2 garlic cloves, thinly sliced
1 chicken stock cube
160g dried short pasta
100g frozen peas
200g long-stem broccoli, cut into 3-4 pieces
150g crème fraîche
1 lemon, juiced
30g parmesan, grated, plus extra to serve
small bunch fresh mint, leaves picked

Steps:

  • Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
  • Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

Nutrition Facts : Calories 957 calories, Fat 54 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 49 grams protein, Sodium 2.5 milligram of sodium

CREAMY CHICKEN & BROCCOLI



Creamy Chicken & Broccoli image

This can be made with other veggies instead of broccoli, Our son doesn't like broccoli, for him I make with pea pods or carrots.

Provided by Lali8752

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast, cut into strips
1 head broccoli, cut into florets
1 can chicken broth
0.75 (8 ounce) package cream cheese
1 teaspoon garlic, chopped
1 small red bell pepper, diced or strips
1/2 teaspoon pepper
2 tablespoons butter
1 lb bow tie pasta, cooked

Steps:

  • Melt butter and add chicken, cook till done.
  • Remove chicken from pan.
  • add broth, broccoli, red pepper, garlic& pepper.
  • Cook till tender, add chicken.
  • Cook additional 2-3 minutes.
  • Add cooked bowties and cook another 1-2 minutes.
  • Stir in cream cheese till melted.
  • Serve.

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CREAMY CHICKEN WITH BROCCOLI AND RED PEPPER PASTA - LUNCH RECIPES
473 milliliters broccoli florets 283 grams PHILADELPHIA Original Cooking Creme 2 cloves garlic, minced 2 teaspoons oil 2 Tbsps KRAFT Grated Parmesan Cheese 1 red pepper, cut into short thin strips 473 milliliters hot cooked rotini pasta 454 grams boneless skinless chicken breast halves, cut into bite-size pieces
From fooddiez.com


CREAMY CHICKEN, BROCCOLI AND SWEETCORN PASTA - EASY PEASY FOODIE
2016-10-13 Instructions. Place the olive oil and sliced onion in a wide, deep saucepan and fry gently for 3 minutes with the lid on. Turn the heat up and add the mushrooms and chicken pieces. Fry for a further 3 minutes to brown everything a little. Add the garlic and fry gently for 30 seconds, then add the crème fraiche and bring to the boil.
From easypeasyfoodie.com


CREAMY RED PEPPER PASTA - CREME DE LA CRUMB
2019-08-31 Combine red bell peppers, chicken broth, and tomato sauce in a blender, blend until smooth, and set aside. Add sausage to a large skillet, saute 2-3 minutes, breaking up with a spatula or wooden spoon as it cooks. Add onions and continue to saute 3-4 minutes longer until onions are tender and sausage is browned.
From lecremedelacrumb.com


10 BEST FETA CHICKEN AND BROCCOLI RECIPES | YUMMLY
2022-06-09 pasta, seeds, chicken, vinaigrette, cheese, savory, dried herbs and 4 more Mediterranean Pasta Salad The Foodolic feta cheese, red pepper, fresh basil leaves, onion, chickens and 6 more
From yummly.com


CREAMY GARLIC RED PEPPER CHICKEN - SERVING DUMPLINGS
2021-09-03 Lower the heat. Add garlic and onion, sauté until soft and fragrant, about 1 minute. Deglaze the skillet with white wine. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. Add bell pepper, sauté for 5 minutes. Stir in sun-dried tomatoes, thyme and oregano.
From servingdumplings.com


CREAMY BROCCOLI & PEPPER CHICKEN PASTA
2021-08-19 Quick and easy pasta that can be made in ½ hour. Broccoli and pepper combination is delicious.
From mariaswellnessjourney.com


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Top Asked Questions

How do you Cook Pasta with broccoli and garlic?
Add the garlic and cook another minute or two until fragrant. Add in whatever pasta you are using and 2 cups of the chicken broth, red pepper, and basil. Bring to a boil and then simmer until the water is almost completely absorbed and pasta is close to cooked about 8 minutes. Add in the broccoli and the additional 1/2 cup of chicken broth.
How do you cook chicken in pasta?
While the pasta is cooking, Pour 1 tablespoon oil into a large pan. Add the onion and cook for 3-4 minute or until golden. Add the garlic and cook for just a few seconds then add the sliced chicken. Season with salt & pepper and cook the chicken for 5-7 minute or until browned. Add the parmesan, cream, pesto, and salt & pepper.
How do you make chicken and broccoli Bolognese?
Remove chicken from pan. add broth, broccoli, red pepper, garlic& pepper. Cook till tender, add chicken. Cook additional 2-3 minutes. Add cooked bowties and cook another 1-2 minutes. Stir in cream cheese till melted. Serve. "This can be made with other veggies instead of broccoli, Our son doesn't like broccoli, for him I make w...
How do you cook Broccoli in chicken broth?
Add in whatever pasta you are using and 2 cups of the chicken broth, red pepper, and basil. Bring to a boil and then simmer until the water is almost completely absorbed and pasta is close to cooked about 8 minutes. Add in the broccoli and the additional 1/2 cup of chicken broth.

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