Lightened Chicken and Broccoli Ziti

lightened chicken broccoli ziti plated.

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5 from 5 reviews

Lightened chicken and broccoli ziti has plenty of flavor from garlic, cheese and roasted broccoli.


  • 1 bunch broccoli, chopped
  • 1/2 tsp garlic powder
  • 5 garlic cloves, minced
  • 3 tbsp olive oil, divided
  • 3 chicken breast fillets, sliced thin crosswise
  • 1/4 cup white wine
  • 1/4 cup Parmesan cheese, plus extra for serving
  • 1 tbsp parsley or other fresh herb
  • 12 ozs ziti or other short pasta such as penne
  • salt & pepper to taste


  1. Prepare the broccoli: Preheat oven to 400. Toss the broccoli with 2 tablespoons olive oil, garlic powder and a bit of salt to taste.
  2. Roast broccoli: Spread the broccoli out in a single layer in a medium roasting pan. Place in the oven to roast for about 25 to 30 minutes until the broccoli turns tender and begins to brown. Remove roasted broccoli from oven and set aside.
  3. Start boiling water for the ziti about halfway through the broccoli roasting time.
  4. Sauté garlic: As the broccoli roasts, heat 1 tablespoon olive oil on medium heat in skillet. Add the minced garlic and cook for 1 minute.
  5. Add the chicken to the skillet. Cook for about 5 minutes, stirring occasionally, until the chicken begins to turn white on the outside.
  6. Simmer with wine and herbs: Stir the cooking wine and herbs into the chicken. Reduce heat to medium low, cover, and simmer for 5 minutes.
  7. Add roasted broccoli: After the chicken simmered with the cover on for 5 minutes, add the roasted broccoli to the skillet. Stir to combine. Cover and simmer for 3 to 5 additional minutes, until the chicken is cooked through. Remove from heat, keeping covered to keep warm until ready to toss with pasta.
  8. Cook the pasta. Add the pasta to boil shortly after adding the chicken to the skillet. Cook pasta according to package instructions, then drain.
  9. Toss the ziti together with the chicken and roasted broccoli. Stir the parmesan cheese, then add salt and pepper to taste. Enjoy with an Italian white wine!


  • Ziti or penne works best for this dish, but you could try other kinds of short pasta.
  • You can make this recipe efficiently by cooking the chicken on the stove top while the broccoli roasts.
  • Chicken sliced thinly cooks quickly. Watch the cooking times and avoid overcooking the chicken — of course, make sure it is cooked through. Cut a couple thick pieces open to check that it is white all the way through.
  • You can keep leftovers of course, but this dish is definitely more flavorful right when you first make it. Add a bit of extra olive oil when you re-heat it, and top with some grated cheese.
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