One-Pot Chicken & Broccoli Pasta

This creamy chicken and broccoli pasta makes for a quick and easy weeknight dinner. 

We opt for small shells in this recipe, but any other small pasta, like orecchiette, would work, too. 

– 2 cups unsalted chicken broth – 2 cups water – 8 ounces whole-grain small shell pasta – 2 tablespoons extra-virgin olive oil – 1 ½ tablespoons Worcestershire sauce – 1 tablespoon unsalted tomato paste – 3 cloves garlic, minced


– ½ teaspoon ground pepper – ¼ teaspoon salt – 12 ounces broccoli florets, cut into bite-size piece – 2 cups shredded cooked chicken breast – ¾ cup whole-milk plain Greek yogurt – ¾ cup grated Parmesan cheese, divided – 2 tablespoons chopped fresh dill

Combine broth, water, pasta, oil, Worcestershire, tomato paste, garlic, pepper and salt in a large pot or high-sided skillet. 


Bring to a boil over high heat, stirring occasionally. Add broccoli; cook, stirring often to prevent the pasta from sticking,  

until the pasta is al dente, the broccoli is tender and the sauce is creamy, 7 to 8 minutes. 

 Remove from heat, and stir in chicken, yogurt, Parmesan and dill.

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