Chicken and broccoli spaghetti

    30 min

    A simple, healthy and delicious pasta dish, which is perfect for any weeknight. Spaghetti is served with sauteed chicken, broccoli, carrots and Parmesan cheese.

    395 people made this

    Serves: 6 

    • 2 tablespoons olive oil, divided
    • 2 skinless, boneless chicken breast fillets, cubed
    • 340g spaghetti
    • 1 carrot, sliced diagonally into 5mm thick slices
    • 285g frozen broccoli florets, thawed
    • 2 cloves garlic, finely chopped
    • 150ml chicken stock
    • 1 teaspoon dried basil
    • 4 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 1 tablespoon oil in a medium frying pan over medium heat. Add chicken and saute for 5 to 7 minutes or until chicken is cooked through. Remove from frying pan and drain on kitchen towels.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 2 to 4 minutes or until al dente; drain and set aside.
    3. While pasta is cooking, heat 1 tablespoon oil over medium heat in same frying pan used for chicken. Stir-fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in stock, basil and cheese and return chicken to frying pan. Reduce heat to low and simmer for about 4 minutes.
    4. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

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    Reviews in English (250)


    I expected this to be bland so I increased the garlic and seasoning. I used 2/3 head of fresh brocolli, 2 carrots, 250g stock, 300g spaghettini and 400g organic chicken which I seasoned with salt and pepper before frying. It was surprisingly tasty and makes a change from tomato based pasta sauce. I found that this served 4.  -  04 Aug 2015


    This recipe was quite excellent. A few changes to this, and it turned out really well. I prepared the chicken as directed with the addition of fresh cracked pepper, and added home made chicken broth to it, about a cup and a half. To the vegetables i added mushroom and onion, and stir fried them for a few minutes until they were still crispy yet hot. All the while, the angel hair was cooking, as this dish is quite fast once you get done with the chicken. Added the vegetables to the chicken/broth combo, tossed them, then simmered for about three minutes. Drained pasta, tossed with some olive oil, and then dumped the vegetable/chicken mixture on top. Added some fresh, vine ripened tomatos chopped into small pieces, and grated fresh parmesian cheese on top. Then when people served, they grated a bit more cheese (not much actually) salt, cracked pepper... and it turned out perfectly. My mom, who enjoys my cooking, said this was the best thing I have made yet. Made a huge pot, a pound of pasta, pretty much tripled this recipe, and it was all gone by the next morning. One more thing... to increase the flavor use ALOT more basil (fresh) than suggested here. I used nearly a cup and a half. Simmered half of it with the chicken, and the other half i sprinkled on right before serving. You dont need heavy cheese or cream sauces if you try it this way.  -  26 Jan 2004  (Review from Allrecipes US | Canada)


    This was easy. I altered the amounts somewhat and added onion, garlic and a red bell pepper. I would make it again.  -  28 Mar 2002  (Review from Allrecipes US | Canada)