Serves: 2
How much does it cost? This recipe cost less than £1 per person.
What are the benefits? This chicken and broccoli pasta recipe provides at least one of your five a day, as well as being a great source of protein and vitamins.

Oh great, it’s another boring pasta recipe, big yawn – right?


This is anything but just another boring pasta recipe – this pasta is full of succulent chicken and fresh broccoli with a helping of salty, punchy pesto stirred through long ribbons of tagliatelle.

I’m actually not the biggest fan of broccoli myself, but I know it’s really rich in vitamins, iron, fibre and all those lovely things that make a pretty good argument for eating your greens – even if you don’t always want to!

Honestly, even before I made it I spent basically the entire day dreaming about this mound of pasta because I just KNEW it’d be delicious. I was right, of course (I always am – ask my boyfriend, he knows all too well!) but I still didn’t expect it to be so mouth-watering and gorgeously comforting.

When calculating costs using chicken thighs, this recipe came to just under £1 per person, which is great. However, we use “fake chicken” in our house (i.e. Quorn) which can make this recipe significantly cheaper. More common pasta shapes, such as penne or spaghetti, also cost a little less.

I’d love to go to Italy and eat nothing but fresh pasta dishes morning, noon and night – but, until then, my own homemade versions will have to do! 🍝

Check out my other pasta recipes, like red lentil bolognese or three-ingredient pasta bake, for more carb-based inspo!


4 Chicken Thighs, Meat Removed from the Bone and Chopped
1/2 Broccoli, Florets Broken Off or Chopped
1 Onion, Sliced
4 Mushrooms, Sliced
2 tbsp Pesto (reduced fat if possible)
1 Vegetable or Chicken Stock Cube
140g Tagliatelle (or any pasta)

When you’re frying the onion, toss in a little garlic (fresh or dried, your call). When the chicken is cooking through, season everything with a good dose of salt and pepper and then, just before serving, throw in some dried parsley (fresh if you’ve got it) for good measure.


1. In a large pan with a touch of cooking spray or oil, fry the onion for a minute or two. Then add the chicken and cook until the outsides are sealed and no more pink is showing.

2. Bring down the heat a little, add the mushrooms and 1/2 a small cup of water to the pan and then simmer gently for 10 – 15 minutes, until the chicken is thoroughly cooked through. Don’t be afraid to cut a piece open and make sure to be on the safe side!

3. Meanwhile, bring a large saucepan of water to the boil, add a pinch of salt and the stock cube, throw in the pasta (not literally!) and cook according to packet instructions – usually around the 10 minute mark.

4. For the last 5 minutes or so of cooking, chuck your broccoli in with the chicken.

5. Once pretty much all the liquid has gone from the frying pan, stir through your pesto and herbs for a minute or two more.

6. Drain the pasta, combine everything together and serve!

Tips & Tricks

  • As I mentioned before, this recipe can easily be made cheaper – and probably healthier! – by swapping out the chicken for meat-free substitutes or other vegetables.


  • This pasta isn’t made with a “sauce”, really, so a good way of stopping it from becoming too dry is to chop up some fresh tomatoes and stir them in with the pesto. The juice will lift it up and make the whole thing a little lighter.


  • I’ve used fresh broccoli here, but you can absolutely use frozen to make life easier. 🥦

chicken and broccoli pasta

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