Chicken broccoli ziti with garlic and oil was one of the first recipes I ever attempted. I was never a big fan of chicken broccoli ziti covered in Alfredo sauce, so I worked out a version that uses garlic, butter, and oil instead.
The recipe has evolved over the years, but it remains one of the most requested dinners in my house. It is also one of my favorite meals to serve when we have picky eaters over. You get tender chicken, bright broccoli, and al dente pasta without a heavy cream sauce.
Why You’ll Love This Recipe
- It is ready in about 30 minutes.
- The chicken gets a lightly crisp, golden coating.
- Garlic, butter, and oil give the pasta plenty of flavor without Alfredo sauce.
- The broccoli adds color, texture, and freshness.
- It is a dependable family dinner made with familiar ingredients.
What Makes This Chicken Broccoli Ziti Different?
The biggest difference is how I prepare the chicken. Before cooking it, I lightly dredge the pieces in seasoned flour.
Dredging simply means coating the chicken with a thin layer of flour. It is not a thick batter. The flour helps the chicken brown, adds a little texture, and gives the garlic, butter, and oil something to cling to when everything is combined.
Make sure you shake off the excess flour before the chicken goes into the skillet. A light coating is all you need.
Recipe Road: Stop #3
This is the third stop in our Recipe Road series, which is designed to help new cooks build useful kitchen skills one recipe at a time.
This recipe continues the knife skills and preparation habits from the earlier lessons while introducing several new techniques. You will practice dredging chicken, cooking pasta al dente, using a double boiler, and coordinating several parts of a meal so everything is ready at the same time.
The main lesson in this recipe is simple: Timing is everything.
Timing does not mean rushing. It means understanding how long each part of a meal will take and starting everything in the right order. Good timing allows you to work calmly and serve the entire meal while it is still hot and properly cooked.
Chicken broccoli ziti is a perfect recipe for practicing this skill because three things are cooking at once. The pasta needs to be al dente, the broccoli needs to be tender without becoming mushy, and the chicken needs to be browned and cooked safely without drying out.
Start With a Plan
Before turning on a burner, read through the entire recipe and prepare all of your ingredients. Cut the broccoli, chop the garlic, slice and dredge the chicken, and place every ingredient within reach.
This preparation is important because you will not have much time to stop and chop ingredients once the pasta, broccoli, and chicken are all cooking.
Next, look at how long each part of the meal will take:
- The pasta water takes time to reach a boil.
- The broccoli needs several minutes to steam.
- The pasta cooking time depends on the package directions.
- The thinly sliced chicken cooks quickly, but it may require more than one batch.
- Combining everything takes only a few minutes.
Once you understand those cooking times, you can work backward from when you want the meal to be finished.
How to Coordinate This Recipe
Start heating the pasta water and preparing the double boiler first because water takes time to heat. Preheat the skillet while the water is coming to a boil.
Begin cooking the broccoli once the double boiler is ready. Add the pasta to its boiling water at the point that allows it to finish at roughly the same time as the broccoli and chicken. Use the cooking time printed on the pasta package to decide exactly when it should go into the pot.
Cook the chicken while the pasta and broccoli are underway. Because the chicken is cut thinly, it should cook fairly quickly. Keep an eye on all three parts of the meal rather than focusing on only one pan.
If one part finishes early, handle it in a way that preserves its quality. Move the broccoli to an uncovered bowl so it does not continue steaming and become mushy. Drain the pasta and coat it with butter so it stays hot and does not stick together. Keep the finished chicken ready in the skillet until everything can be combined.
Use Visual and Physical Cues
Cooking times are useful guides, but they are not the only way to tell when food is ready.
The broccoli should be bright green and easily pierced with a fork, but it should still hold its shape. The pasta should be tender with a slight firmness when bitten. The chicken should be lightly browned, and the thickest pieces must reach 165°F on an instant read thermometer.
Learning to combine estimated cooking times with these visual and physical cues is an important step toward becoming a more confident cook.
The Goal Is a Smooth Finish
Proper timing means that the pasta, broccoli, and chicken come together while they are still hot and at their best. It also means you are prepared for small differences in cooking time without becoming overwhelmed.
Do not worry if everything does not finish at exactly the same second. That is not the goal. The goal is to stay organized, recognize what needs your attention, and keep each component in good condition until the entire meal is ready.
That is the real lesson behind Timing Is Everything: preparation gives you control, and good timing turns several separate cooking tasks into one finished meal.
Tips for the Best Chicken Broccoli Ziti
- Cut the chicken into evenly sized pieces so they cook at the same rate.
- Shake off excess flour before placing the chicken on the plate.
- Cook the chicken in batches so the pieces remain in a single layer.
- Keep the garlic moving once it enters the skillet so it does not burn.
- Use an instant read thermometer to confirm that the thickest chicken pieces reach 165°F.
- Cook the pasta only until al dente so it does not become soft when everything is combined.
- Fold in the broccoli last and stir gently so the florets stay intact.
What to Serve With Chicken Broccoli Ziti
This is a complete meal on its own, but Italian bread, garlic bread, a simple salad, or grated Parmesan cheese all work well alongside it.
For another easy family chicken dinner, try my Chicken Lo Mein. If you want something richer and cheesier, take a look at my Philly Cheesesteak Mac and Cheese.
Chicken Broccoli Ziti with Garlic and Oil
Description
Chicken broccoli ziti with garlic and oil combines al dente pasta, golden flour-dredged chicken, and tender broccoli in a simple garlic, butter, and oil coating. It is a flavorful family dinner with no Alfredo sauce.
Full Ingredients
Instructions
Prep Instructions
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Prepare the Broccoli and Garlic
Rinse the broccoli under cool running water. Remove the tough stalks and cut the crowns into evenly sized florets.
Peel the garlic cloves and smash them with the flat side of a chef's knife. Finely chop the garlic and set it aside.
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Prepare the Chicken
Do not rinse the raw chicken. Trim away any visible fat, membrane, and tendons. Cut the chicken into 1 inch pieces about 1/8 inch thick.
Whisk the flour, 1 teaspoon kosher salt, and black pepper together in a small bowl. Add several chicken pieces at a time and turn them until lightly coated. Shake off the excess flour and transfer the chicken to a clean plate. Repeat with the remaining chicken, then discard the unused flour.
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Preheat the Equipment
Bring a large pot of water to a boil for the pasta. Add 1 teaspoon of salt once the water boils.
Preheat a large skillet over medium heat.
Cooking Instructions
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Cook the Broccoli
Add about 1 inch of water to the lower section of the double boiler. Place the broccoli in the upper section, cover, and bring the water to a gentle boil.
Cook for 8 to 10 minutes, checking early, until the broccoli is bright green and fork tender. Transfer it to a heat safe bowl and leave it uncovered.
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Cook the Pasta
Cook the pasta according to the package directions until al dente.
Drain the pasta and return it to the pot. Add 4 tablespoons of butter and toss until the butter melts and coats the pasta.
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Cook the Chicken
Add 3 tablespoons of oil to the preheated skillet. Add the chicken in a single layer, working in batches as needed.
Cook each batch for 1 to 2 minutes on the first side, or until the edges begin turning white. Flip the chicken and cook for another minute, then remove it from the skillet and set it aside.
Once all of the chicken has been cooked in batches, return it to the skillet. Continue cooking until the thickest pieces reach 165°F on an instant read thermometer.
Add the garlic and bloom it for 30 to 60 seconds, stirring frequently. Deglaze the skillet with the Marsala wine, then add the remaining butter and oil. Toss the chicken until evenly coated.
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Combine and Serve
Add the chicken and everything remaining in the skillet to the pot with the pasta. Toss until combined.
Fold in the broccoli gently so the florets remain intact. Serve immediately.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1048.07kcal
- % Daily Value *
- Total Fat 43.38g67%
- Saturated Fat 17.11g86%
- Cholesterol 133.63mg45%
- Sodium 1053.89mg44%
- Potassium 2137.92mg62%
- Total Carbohydrate 116.82g39%
- Dietary Fiber 15.56g63%
- Sugars 11.4g
- Protein 52.13g105%
- Vitamin A 3585.5 IU
- Vitamin C 408.81 mg
- Calcium 256.2 mg
- Iron 5.3 mg
- Vitamin E 7.01 mg
- Vitamin K 477.67 mcg
- Thiamin 0.51 mg
- Riboflavin 0.73 mg
- Niacin 16.71 mg
- Vitamin B6 1.84 mg
- Folate 313.17 mcg
- Vitamin B12 0.28 mcg
- Pantothenic Acid 4.76 mg
- Phosphorus 764.55 mg
- Magnesium 187.38 mg
- Zinc 4.19 mg
- Selenium 120 mcg
- Copper 0.59 mg
- Manganese 2.08 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Timing Is Everything: Prepare all of the ingredients before you begin. Start heating the pasta water and double boiler first, preheat the skillet while the water heats, and coordinate the broccoli, pasta, and chicken so they finish close together.
