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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 minutes
Cook Time20 minutes
Total Time30 minutes
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.

Equipment

  • Large deep skillet or Dutch oven
  • Cutting board and knife
  • Measuring Spoons
  • Measuring Cups
  • Wooden spoon or spatula
  • Colander

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over medium-low heat, adding broth as needed.
  • You can also rewarm in the microwave until hot.
  • Freeze leftovers for up to 3 months in a freezer-safe container.
  • Thaw overnight in the refrigerator before reheating.