This chicken, broccoli and cheese pasta dish is based on a recipe from a book called The Pasta Bible by Jeni Wright. I bought it quite a few years ago when a selection of books used to be available at places of work for staff to buy - the selection of books was always quite varied and could be anything from kids books to recipe books. I used to make this dish all the time and almost forgot about it...how could I...it's delicious!! So glad I recently looked through this book again to jog my memory - we enjoyed it just as much as we always did.
Tips
- The original recipe states to use penne pasta and gorgonzola cheese. I’ve also made it with fusilli and rigatoni. Any creamy blue cheese will work fine - most recently I used Castello creamy blue soft cheese - it was yum!
- In the ingredients list I have doubled the original stated quantity of broccoli to 230g instead of 115g as we really like it.
- I also changed the quantity of chicken to a weight - you can use chicken breasts or chicken thighs...or a mixture of both.
- The recipe is easily halved if you're only making for 2 people, and if cooking for 1, halve the recipe and enjoy leftovers another day!
- An alternative suggestion from the book is to use leeks instead of broccoli if you prefer – fry them with the chicken.
Other recipes you might also like to try
Click here for all chicken and turkey recipes, and here to browse pasta dishes.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Chicken, Broccoli and Cheese Pasta
Ingredients
- 230g broccoli florets, cut into small sprigs (see Tips)
- 50g butter
- 500g skinless boneless chicken breasts or thighs, cut into thin strips (see Tips)
- 2 cloves garlic, crushed
- 300g dried penne or pasta of your choice (see Tips)
- 120ml dry white wine
- 200ml double cream (I use Elmlea to reduce the calories!)
- 90g gorgonzola cheese, rind removed and diced small (see Tips)
- salt and freshly ground black pepper
- freshly grated parmesan cheese, to serve
Instructions
- Plunge the broccoli into a saucepan of boiling salted water. Bring back to the boil and boil for 2 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely.
- Melt the butter over a medium heat in a large frying pan or casserole dish, add the chicken and garlic, season with salt and pepper, to taste, and stir well. Fry for 3 minutes or until the chicken becomes white. Meanwhile, cook the pasta according to the packet instructions.
- Pour the wine and cream over the chicken mixture in the pan, stir to mix, then simmer, stirring occasionally, for about 5 minutes until the sauce has reduced and thickened. Add the broccoli and gorgonzola, increase the heat and toss to heat through the broccoli and melt the cheese. Taste for seasoning.
- Drain the pasta and tip it into the sauce, mix well to combine all together.
- Serve with grated parmesan and maybe some homemade bread on the side!
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Chicken, Broccoli and Cheese Pasta
Ingredients
- 230 g (8.1 oz) broccoli florets cut into small sprigs (see Notes)
- 50 g (1.8 oz) butter
- 500 g (1.1 lb) skinless boneless chicken breasts or thighs cut into thin strips (see Notes)
- 2 cloves garlic crushed
- 300 g (10.6 oz) dried penne or pasta of your choice (see Notes)
- 120 ml (½ cup) dry white wine
- 200 ml (⅞ cup) double cream (I use Elmlea to reduce the calories!)
- 90 g (3.2 oz) gorgonzola cheese rind removed and diced small (see Notes)
- salt and freshly ground black pepper
- freshly grated parmesan cheese to serve
Instructions
- Plunge the broccoli into a saucepan of boiling salted water. Bring back to the boil and boil for 2 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely.
- Melt the butter over a medium heat in a large frying pan or casserole dish, add the chicken and garlic, season with salt and pepper, to taste, and stir well. Fry for 3 minutes or until the chicken becomes white. Meanwhile, cook the pasta according to the packet instructions.
- Pour the wine and cream over the chicken mixture in the pan, stir to mix, then simmer, stirring occasionally, for about 5 minutes until the sauce has reduced and thickened. Add the broccoli and gorgonzola, increase the heat and toss to heat through the broccoli and melt the cheese. Taste for seasoning.
- Drain the pasta and tip it into the sauce, mix well to combine all together.
- Serve with grated parmesan and maybe some homemade bread on the side!
Notes
- The original recipe states to use penne pasta and gorgonzola cheese. I’ve also made it with fusilli and rigatoni. Any creamy blue cheese will work fine - most recently I used Castello creamy blue soft cheese - it was yum!
- In the ingredients list I have doubled the original stated quantity of broccoli to 230g instead of 115g as we really like it.
- I also changed the quantity of chicken to a weight - you can use chicken breasts or chicken thighs...or a mixture of both.
- The recipe is easily halved if you're only making for 2 people, and if cooking for 1, halve the recipe and enjoy leftovers another day!
- An alternative suggestion from the book is to use leeks instead of broccoli if you prefer – fry them with the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE