One Pot Chicken, Penne and Broccoli

Hello Classy Clutter friends! Jen here, from Yummy Healthy Easy. I’m back with a quick dinner recipe that only uses one dish – One Pot Chicken, Penne & Broccoli. Yay for less dishes!

So daylight savings just ended. This means that at about 4:30 it’s getting dark. Not sure who invented this daylight savings thing, but I’m not a fan. Basically, I’m stuck in the house with four boys from about 4:30 to bedtime. That’s a long time to be stuck indoors with little boys and their pent up energy! The last thing that I want to be doing is fixing dinner and/or cleaning dishes for an hour out of that time.

This dinner is healthy, quick, convenient and easy. You can leave out the chicken and use vegetable broth to make it vegetarian, or substitute the chicken for pork or tofu if you want! It’s super versatile and really tastes great. This is a meal I make often and my boys love it. Give it a try tonight and marvel at the one pot that you have to wash! 😉

One Pot Chicken, Penne & Broccoli


  • 3 boneless, skinless chicken breasts, cut into chunks
  • 3 Tbsp. olive oil
  • 1 yellow onion, diced
  • 1/2 tsp. salt
  • 4 garlic cloves, minced
  • 1/2 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 1 box penne pasta (I used Dreamfield’s low carb, which is a 13.25 oz box)
  • 4-1/4 cup water, divided
  • 2-1/2 cup chicken broth
  • 4-5 cups broccoli florets
  • 1/4 cup oil packed sun-dried tomatoes, rinsed and chopped
  • 3/4 cup heavy cream
  • 3/4 cup grated parmesan cheese
  • 1-1/2 Tbsp. fresh lemon juice
  • salt and pepper, to taste
  1. Heat 2 Tbsp. oil in a large pan or pot. Season chicken with salt and pepper and add to pan in a single layer. Cook until most of the pink is cooked through and the outside is browned. Transfer to a plate and set aside.
  2. Add remaining 1 Tbsp oil to pan. Add onion and 1/2 tsp. salt and cook on medium-high until the onion is softened. Stir in the garlic, oregano, and pepper flakes and cook for about 30 seconds.
  3. Add the pasta, 3 cups of water and the chicken broth. Bring to a boil over high heat and cook until the liquid is very thick (syrupy) and almost completely absorbed, about 12-15 minutes, stirring occasionally.
  4. Add the broccoli, sun-dried tomatoes and remaining 1-1/4 cups water. Cover, reduce heat to medium and cook until the broccoli turns bright green and is about tender, 2-3 minutes. Uncover and turn the heat back up to medium-high. Stir in the cream, parmesan and the reserved chicken and simmer uncovered until the sauce is thickened and chicken is heated through.
  5. Turn off the heat and stir in lemon juice. Season with salt and pepper as needed. Serve in bowls with a sprinkle of parmesan on the top. Enjoy!

Check out these other easy pasta dishes from Yummy Healthy Easy:

Let’s stay in touch!
Food Contributor, Classy Clutter
Thank you SO MUCH for sharing this amazing recipe, Jen! We are vegetarian/vegan in this house so I can’t wait to adapt the recipe for our family! I love that you can do that!!! So cool. Be sure to stop by Jen’s blog and tell her how awesome she is. 🙂
Mallory Sig


  • Reply
    November 25, 2013 at 9:02 pm

    Thanks for the recipe – this was great even without the tomatoes (didn’t have any, but will try next time).

  • Reply
    Michele Eco
    March 17, 2014 at 6:52 pm

    One pot chicken, penne & broccoli was fantastic!!!! Easy, kids loved it & plenty left to heat up later! So much healthier than those frozen meals in a bag. Thank you for Pining it!

  • Reply
    Tammy Hershberger
    November 11, 2014 at 10:01 pm

    Wish there was a print option for your recipes. 🙁

  • Reply
    Eric satterberg
    February 21, 2015 at 3:21 pm

    is the cream necessary?

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    April 18, 2016 at 2:06 pm

    A standing ovation for this 5 star winner! I used sweet Italian sausage and a little more brown sugar, then let it simmer for about 3 hours. The next time I will try half the amount of sausage and add some ground beef. I may leave out the water or just add very little so the sauce is a little thicker. Got to go – I hear some left over sauce & spagetti calling me!! 

  • Reply
    October 13, 2016 at 11:05 am

    This recipe had great flavor, but I think that step 3 might need a bit of clarification. Should it take 12-15 minutes for the liquid to thicken after it starts to boil, or including the boiling time? I tried to give it extra time to thicken properly, but after a while I had to move on because my noodles would become overcooked. I didn’t know if it I was still in the range of the time or not. I ended up having extra water as a result and that caused my sauce to not thicken properly. Can you provide some clarification on that?

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