This Chicken and Broccoli Pasta Toss Recipe is a simple, satisfying weeknight dinner that brings together whole wheat pasta, tender broccoli, and juicy chicken thighs in a light, garlicky sauce. It’s designed to be approachable for cooks of any skill level: minimal fuss, maximum flavor, and plenty of texture from toasted walnuts and grated Parmesan cheese. The whole wheat rotini or penne gives the dish a nutty bite while the reserved chicken thighs add savory depth. Ready in about 30–40 minutes, this toss is an excellent go-to when you want something wholesome and delicious on the table fast.

Why you’ll love this Chicken and Broccoli Pasta Toss Recipe

Comforting and nutritious: whole wheat pasta and broccoli create a balanced base.
Quick to make: most of the work happens while the pasta cooks.
Textural contrast: soft pasta and broccoli paired with crunchy toasted walnuts.
Bright finish: lemony chicken, garlic, and a touch of Parmesan for a well-rounded bite.
Flexible: rotini or penne work interchangeably depending on what you have on hand.

Ingredients

12 ounces whole wheat rotini or penne pasta
12 ounces broccoli florets, fresh or frozen
4 reserved Lemon Chicken Thighs, any skin removed, chopped
1/2 cup chicken broth, fat-free, low sodium
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper
1/2 cup Parmesan cheese, fresh, grated
1/2 cup walnuts, toasted

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Colander
Wooden spoon or silicone spatula
Cheese grater (for fresh Parmesan)
Small bowl for walnuts

Prep at a glance

Chop the reserved Lemon Chicken Thighs into bite-sized pieces.
If using fresh broccoli, cut into small florets; if frozen, keep frozen until the pasta is nearly done.
Thinly slice the garlic clove and grate the Parmesan cheese.
Toast the walnuts in a dry skillet until fragrant, then set aside.

Step-by-step instructions

The following steps rewrite the original directions into a clearer, step-by-step format. Ingredient names and amounts are preserved exactly as listed above and the sequence matches the original order.

Bring a large pot of salted water to a rolling boil. Add 12 ounces whole wheat rotini or penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water (if you prefer, use the 1/2 cup chicken broth later) and then drain the pasta in a colander. Do not overcook—the pasta should have a slight bite.
While the pasta is cooking, heat a large skillet over medium heat. Add 1 tablespoon extra virgin olive oil to the hot pan. When the oil shimmers, add 1 garlic clove thinly sliced and cook for about 30–45 seconds, stirring, until fragrant but not browned.
Add 12 ounces broccoli florets, fresh or frozen, to the skillet with the garlic. If using fresh florets, sauté for 3–5 minutes until they are bright green and just tender. If using frozen, add them straight from the freezer and sauté for 4–6 minutes until they thaw and are heated through and slightly tender. Stir occasionally so the garlic does not burn.
Add the 4 reserved Lemon Chicken Thighs, any skin removed, chopped, to the skillet with the broccoli. Stir to combine and cook for 2–3 minutes just to warm the chopped chicken pieces through. The chicken is reserved and already cooked, so you are simply reheating it in the skillet until it is hot throughout.
Pour 1/2 cup chicken broth, fat-free, low sodium, into the skillet with the chicken and broccoli. Stir and let the broth simmer gently for 1–2 minutes to bring the flavors together and create a light sauce. Scrape any browned bits from the bottom of the pan to incorporate that flavor into the sauce.
Add the drained pasta to the skillet. Toss the pasta with the broccoli, chicken, and broth until everything is evenly coated. If the mixture seems dry, add a splash of the reserved pasta cooking water or an extra tablespoon or two of chicken broth to loosen the sauce. Continue tossing for another minute so the pasta absorbs some of the sauce.
Season with 1/2 teaspoon kosher or sea salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed. Remember that the Parmesan cheese adds savory saltiness, so season conservatively if you prefer a milder finish.
Remove the skillet from the heat and stir in 1/2 cup Parmesan cheese, fresh, grated. Toss until the cheese melts into the warm pasta, creating a light, creamy coating. If you like a silkier sauce, add a tablespoon of the reserved pasta water or chicken broth and toss again.
Fold in 1/2 cup walnuts, toasted, reserving a small handful to sprinkle on top for extra crunch and visual contrast.
Serve the toss immediately, dividing among plates and finishing with the reserved toasted walnuts and a final grating of Parmesan if desired.

Tips for success

Do not overcook the broccoli. Aim for tender-crisp florets to provide texture against the softer pasta.
Because the chicken thighs were reserved and previously cooked, the skillet step is just to reheat. If your chicken is cold from the fridge, allow an extra minute or two so it heats through to a safe temperature.
Toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Watch them closely—walnuts burn quickly but become wonderfully fragrant and crunchy when toasted correctly.
If the sauce needs more body, reserve a little pasta water before draining; the starchy water helps coat the pasta and marry the ingredients without adding fat.
Use freshly grated Parmesan rather than pre-grated for the best melt and flavor.

Variations and substitutions

Protein swap: If you prefer white meat, diced cooked chicken breast can replace the chicken thighs in equal quantity.
Pasta shape: Penne or rotini both work well; use whichever you have on hand.
Nuts: Substitute toasted almonds or pine nuts for walnuts if you prefer their flavor profiles.
Cheese-free: For a dairy-free twist, omit the Parmesan and add a tablespoon of nutritional yeast for umami flavor, plus a drizzle of olive oil to help bind the sauce.
Vegetable boost: Stir in baby spinach during the final toss and let it wilt into the warm pasta for extra greens.

Make-ahead and storage

Make-ahead: You can prepare the components (cook pasta, toast walnuts, chop chicken, and steam broccoli) ahead of time and toss everything together just before serving for the freshest texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth to revive the sauce and keep the pasta from drying out.
Freezing: This pasta is best enjoyed fresh; freezing changes the texture of the broccoli and pasta, so it’s not recommended for long-term storage.

Serving suggestions

Serve with a crisp green salad and a light vinaigrette to balance the richness of the Parmesan and walnuts.
A wedge of lemon on the side brightens the dish if you want an extra citrus kick.
Offer extra grated Parmesan at the table for guests who prefer a cheesier finish.

Nutrition snapshot

This dish balances whole grains, lean protein, and vegetables. Whole wheat pasta lends extra fiber, broccoli contributes vitamins and minerals, and lean chicken thighs supply satisfying protein. Walnuts add healthy fats and a pleasing crunch, while Parmesan delivers savory umami in modest amounts.

Final notes

If you’re searching for a reliable, weeknight-friendly pasta that tastes comforting without being heavy, this Chicken and Broccoli Pasta Toss Recipe hits the mark. It’s quick to assemble, adaptable to what you have in your pantry, and appealing to eaters of all ages. The steps above follow a logical order so that one busy pan and a pot of boiling water get dinner on the table with minimal stress. Enjoy!

Chicken and Broccoli Pasta Toss Recipe

A quick, satisfying pasta toss combining whole wheat pasta, broccoli, and lemon chicken for a bright weeknight meal.

Print Recipe Pin Recipe

Cook Time 15

Total Time 15

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

12 ounces whole wheat rotini or penne pasta
12 ounces broccoli florets fresh or frozen
4 reserved lemon chicken thighs skin removed, chopped
1/2 cup chicken broth fat-free, low sodium
1 tablespoon extra virgin olive oil
1 garlic clove thinly sliced
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper
1/2 cup parmesan cheese fresh, grated
1/2 cup walnuts toasted

Equipment

Large Pot
Colander
large spoon or tongs

Method

Bring a large pot of salted water to a boil and cook the whole wheat rotini or penne according to package directions.
Two minutes before the pasta is done, add the broccoli florets to the boiling water and continue cooking until both are tender.
Drain pasta and broccoli in a colander and return them to the pot off the heat.
Add the chopped lemon chicken thighs, chicken broth, olive oil, sliced garlic, salt, and pepper to the pot.
Place the pot over medium heat and cook, tossing frequently, about 5 minutes until the chicken is heated through and the garlic is fragrant.
Remove from heat, stir in the grated Parmesan, and top with toasted walnuts before serving.