Chicken Broccoli Ziti is the kind of weeknight dinner that feels special without requiring a lot of fuss. Tender strips of chicken, crisp-tender broccoli, bright artichoke hearts, and whole wheat ziti swim in a light, lemony, Parmesan-kissed sauce. It comes together in about 35–40 minutes and balances protein, veggies, and whole-grain pasta for a comforting, crowd-pleasing meal. Below you’ll find a clear ingredient list, step-by-step directions, and serving tips so you can cook this up with confidence.

Why you’ll love this recipe

Simple ingredients you probably already have on hand.
Balanced, lighter sauce that still feels indulgent thanks to butter and Parmesan.
Whole wheat pasta adds fiber and nutty flavor.
Artichoke hearts and lemon brighten the dish so it never tastes heavy.

Ingredients

3 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts, cut into ½-inch strips
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
1 small yellow onion, chopped
3 cloves garlic, minced (about 1 tablespoon)
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes, optional; or reduce to 1/8 teaspoon if sensitive to spice
1 14-ounce can low-sodium chicken broth
1 ½ cups nonfat milk, plus additional as needed
6 ounces dry whole wheat ziti pasta or similar pasta such as penne, rigatoni, or fusilli (about 2 1/4 cups)
1 medium head broccoli, cut into florets (about 3 cups)
1 14 ounce can artichoke hearts in water, drained, cut into quarters, and patted dry
2 tablespoons freshly squeezed lemon juice; for even more lemon flavor, add the zest also
¼ cup grated Parmesan cheese, plus additional for serving
2 tablespoons chopped fresh parsley, plus additional for serving

Make-ahead and substitutions

You can slice the chicken and chop the vegetables a day ahead to speed up dinner. If you prefer a creamier result, add a little more milk a tablespoon or two at a time until you reach your desired consistency. If whole wheat ziti isn’t available, penne, rigatoni, or fusilli work just as well.

Step-by-step Directions

Prep everything first: cut the chicken into ½-inch strips, chop the onion, mince the garlic, cut the broccoli into florets (about 3 cups), quarter and pat dry the artichoke hearts, measure out the pasta, and juice the lemon. This keeps the cooking process smooth and fast.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon extra-virgin olive oil. Once the butter melts and the pan is hot, add the chicken strips in an even layer. Sprinkle ¼ teaspoon kosher salt and 1/8 teaspoon ground black pepper over the chicken.
Cook the chicken without crowding the pan, letting it brown on one side for 2–3 minutes. Stir or flip and cook until the strips are cooked through and lightly golden, about 2–3 more minutes. Remove the chicken to a plate and set aside. Keep any browned bits in the pan—they’ll add flavor to the sauce.
Reduce the heat to medium and add 2 tablespoons butter to the same skillet. When the butter melts, add the chopped onion and sauté until it becomes translucent and starts to soften, about 3–4 minutes.
Add the minced garlic, 2 teaspoons Italian seasoning, and ¼ teaspoon red pepper flakes (use 1/8 teaspoon if you’re sensitive to spice). Cook, stirring, until fragrant, about 30–60 seconds. Be careful not to let the garlic brown.
Pour in the 14-ounce can of low-sodium chicken broth and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Bring the broth to a simmer.
Add 1 ½ cups nonfat milk to the skillet and stir to combine. Taste the liquid and add the remaining ¼ teaspoon kosher salt and the remaining 1/8 teaspoon ground black pepper. If you prefer a thinner sauce, you can add additional milk a tablespoon at a time later.
Stir in the dry whole wheat ziti. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low so the liquid simmers gently. Cook the pasta uncovered, stirring occasionally, until it is almost al dente—check the package for timing, but expect around 8–10 minutes. Keep an eye on the liquid level and add a splash of milk if it looks like it will absorb too quickly.
When the pasta is about 3 minutes from being tender (still slightly firm), add the broccoli florets to the skillet, nestling them into the liquid so they steam and cook through. Continue simmering until the pasta is al dente and the broccoli is crisp-tender, about 3 more minutes.
Reduce the heat to low and stir in the quartered artichoke hearts, the cooked chicken strips, 2 tablespoons freshly squeezed lemon juice, ¼ cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Stir gently to combine and heat everything through, about 1–2 minutes. If the sauce seems too thick, add a splash more milk and stir until you reach the desired consistency.
Taste and adjust seasoning if needed—add more salt, pepper, lemon juice, or red pepper flakes to suit your preference.
Serve the Chicken Broccoli Ziti hot, sprinkled with additional grated Parmesan and chopped parsley. Leftovers keep well in an airtight container in the refrigerator for 3–4 days; reheat gently on the stove with a splash of milk to loosen the sauce.

Troubleshooting tips

If the pasta finishes cooking before the sauce reduces, remove it from the heat and allow it to sit in the pan; the residual heat will finish the cooking as the sauce thickens slightly.
If the sauce becomes too thick, add milk a tablespoon at a time until it loosens to your liking.
For extra lemon brightness, stir in a little lemon zest with the lemon juice at the end.

Serving suggestions

This dish is great on its own, but you can round out the meal with a simple green salad, crusty bread, or roasted cherry tomatoes. A light drizzle of extra-virgin olive oil or a sprinkle of toasted pine nuts adds a lovely finishing touch.

Nutrition notes

Using whole wheat pasta adds fiber and nutrients, and nonfat milk keeps the sauce lighter while still contributing creaminess. Chicken breast provides lean protein, and the broccoli and artichoke hearts add vitamins, minerals, and texture.

Final thoughts

This Chicken Broccoli Ziti recipe delivers all the comforting flavors of a creamy pasta without feeling heavy. It’s flexible, quick, and perfect for busy weeknights or easy weekend dinners. Once you get the basic technique down—browning the chicken, building the sauce, and finishing everything together—you can riff on the flavors by adding roasted red peppers, olives, or a handful of spinach at the end.

Enjoy your chicken-forward, veggie-packed pasta night—and don’t forget the extra Parmesan at the table!

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Chicken Broccoli Ziti

One‑pan creamy chicken and broccoli ziti with artichokes and Parmesan for a quick family dinner.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

Ingredients

3 tablespoons butter divided
1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts cut into 1/2-inch strips
1/2 teaspoon kosher salt divided
1/4 teaspoon ground black pepper divided
1 small yellow onion chopped
3 cloves garlic minced (about 1 tablespoon)
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes optional; reduce to 1/8 teaspoon if sensitive to spice
1 14-ounce can low-sodium chicken broth
1 1/2 cups nonfat milk plus additional as needed
6 ounces dry whole wheat ziti pasta or similar pasta such as penne, rigatoni, or fusilli (about 2 1/4 cups)
1 medium head broccoli cut into florets (about 3 cups)
1 14-ounce can artichoke hearts in water drained, cut into quarters, and patted dry
2 tablespoons freshly squeezed lemon juice for more lemon flavor, add zest also
1/4 cup grated Parmesan cheese plus additional for serving
2 tablespoons fresh parsley chopped, plus additional for serving

Instructions

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat until the butter melts.
Add the chicken strips, sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté until golden and cooked through, about 5 minutes.
Transfer the cooked chicken to a plate and cover to keep warm.
Reduce heat to medium and add the remaining 2 tablespoons butter and the chopped onion; cook until the onion softens, about 3 minutes, without browning.
Add the minced garlic, Italian seasoning, red pepper flakes, and the remaining 1/4 teaspoon salt; stir and cook just until fragrant, about 30 seconds.
Slowly stir in the chicken broth and milk, then bring the mixture to a boil.
Add the ziti to the boiling liquid and cook for 5 minutes, then stir in the broccoli florets.
Continue boiling, stirring often, until the ziti is al dente and the broccoli is tender, about 5 to 7 minutes more; add additional milk as needed if the pasta looks too dry.
Stir in the drained quartered artichoke hearts, lemon juice, grated Parmesan, chopped parsley, and the reserved chicken; taste and adjust seasoning.
Serve hot with extra Parmesan and parsley if desired.