Skillet Penne with Chicken and Broccoli

Skillet Penne with Chicken and Broccoli


  • 1 pound boneless, skinless chicken breasts, cut into chunks

  • Salt and pepper

  • 2 tablespoons olive oil, divided

  • 1 tablespoon butter

  • 1 onion, finely chopped

  • 6 garlic cloves, minced

  • 1/4 teaspoon dried oregano

  • 1/2 cup dry white wine

  • 2 1/2 cups water

  • 2 cups low-sodium chicken broth

  • 8 ounces penne pasta

  • 8 ounces broccoli florets, cut into 1-inch pieces

  • 2 ounces Parmesan cheese, grated, plus extra for serving


1/ Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add chicken in a single later and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes. Transfer to a bowl and keep warm.

2. Add remaining 1 tablespoon oil and 1 tablespoon butter to now-empty skillet and heat over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, 30 seconds. Stir in wine and simmer until nearly evaporated, 1 to 2 minutes. Stir in water, broth and penne. Increase heat to medium-high and cook at a simmer, stirring often, until penne is nearly tender, about 12 minutes.

3. Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3 to 5 minutes. Stir in chicken, along with any accumulated juices and cook until warmed through, about 1 minute. Off heat, stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately

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