If you love easy, comforting meals that come together in just one pot, this One Pot Chicken & Broccoli Pasta is about to become a new weeknight favorite. Tender pieces of chicken, fresh broccoli, and perfectly cooked pasta all simmer together in a creamy, flavorful sauce — no draining, no fuss, and hardly any washing up. It’s simple, satisfying, and exactly the kind of cozy dish you can rely on when you want something delicious without spending hours in the kitchen.
Today was the first day that I really felt up to standing up for a time to cook a meal for myself. I had beans on toast yesterday, but I was wanting something a bit more substantial today. I had some broccoli in the refrigerator and some frozen chicken breasts that I got from Pelton's on the mountain. The chicken breasts were on the small size so I did use both of them.
This went together quickly and easily. The sauce was rich and creamy. The chicken was tender and juicy. The broccoli came out crispy tender.
This made for a delicious meal. I dusted it generously with some Parmesan cheese. Normally I would have had some garlic bread and a salad on the side, but to be honest I just did not have the appetite.
I adapted this tasty recipe from one that I found here. I cut everything in half. Quick, easy and delicious it was the perfect recipe for a day when I was hungry but not up to spending a lot of time on my feet cooking!!
INGREDIENTS NEEDED TO MAKE
ONE POT CHICKEN & BROCCOLI PASTA
This is a great store cupboard meal. Simple ingredients put together in a delicious way.
- 1 chicken breast, cut into bite sized pieces
- 1/2 TBS light olive oil
- 2 cloves garlic, peeled and minced
- 1/4 tsp Italian seasoning
- pinch red pepper flakes
- 3/4 cup (180ml) chicken stock
- 1 cup (240ml) half and half (single cream)
- 1 1/2 cups (38g) uncooked fusilli pasta
- 1 small broccoli crown, trimmed and cut into small bits
- salt and black pepper to taste
- Freshly grated parmesan cheese to serve
I used organic, free-range chicken breasts that I got at Pelton's chicken farm. That is also where I get my eggs.
I make my own Italian seasoning. You can find the recipe for this here.
I use reconstituted Chicken stock from Better than Bullion.
I used a combination of half milk and half cream.
The pasta I used was Bucatini Fusilli. It has a similar shape to fusilli but is like a hollow spaghetti, shaped into coils.
HOW TO MAKE
ONE POT CHICKEN & BROCCOLI PASTA
This simple dish comes together quickly and easily, taking only about 1/2 hour's time from start to finish.
- Heat the oil in a large saucepan. Add the chicken, give it a good stir to coat and sauté over medium high heat for 3 to 4 minutes. (It should just be cooked through. Do not brown.)
- Add the garlic, Italian seasoning, red pepper flakes, chicken broth, half and half, and pasta to the saucepan. Bring to the boil, then reduce to a simmer on medium or medium low.
- Simmer for 8 minutes, stirring occasionally. (Stirring it occasionally helps to prevent the pasta from sticking to the pan.)
- Add the broccoli to the pan. Give everything a good stir. Cover and cook over medium low for 4 to 5 minutes. (Covering the pan enables the broccoli to cook.)
- Season to taste with salt and pepper. Test the broccoli. If it is still too crisp, cook for another few minutes. (It all depends on how crisp you like your broccoli to be. Alternately you could blanch the broccoli in boiling water for two minutes before adding.)
- Serve hot, sprinkled with freshly grated Parmesan cheese.
VARIATIONS & SUBSTITIONS
TO LOVE
- Feel free to substitute heavy/whipping cream for the half & half/single cream. This will give you a much richer dish.
- Add some freshly grated lemon zest and a squeeze of lemon juice to add a bit of brightness.
- Throw in fresh herbs, or increase the amount of Italian seasoning used.
- You can vary the type of pasta but do pay attention to cook times.
This dish would be delicious served with a fresh salad and some garlic bread on the side.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can certainly cut up all of your ingredients and have everything ready to go ahead of time. It is better however if you cook it right before you wish to eat.
CAN THIS RECIPE BE DOUBLED?
Yes, you can double this recipe. The original recipe was twice the size. I halved it for the smaller family.
DO I NEED TO USE FUSILLI PASTA?
You can use any pasta shake you wish but do bear in mind that the cook times will vary according to the shape and size of the pasta. You do want to use a pasta that will hug the sauce so curly shapes are best.
CAN THIS BE FROZEN?
I do not recommend freezing this recipe because the cream may split.
HOW LONG WILL THIS KEEP?
This will keep for up to 3 to 4 days. Keep in a covered container in the refrigerator. Do bear in mind that the pasta will soak up the sauce as it sits. It is best eaten sooner rather than later.
A FEW MORE PASTA
RECIPES TO ENJOY
Pasta is a great store cupboard favorite and way to stretch most ingredients to feed a family of any size. Economical and delicious. Here are a few other favorites!
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
BOW TIE PASTA WITH SPROUTS AND BACON - Pasta, sprouts and bacon are three of my absolute favorite things, so I just love this dish. Its a very simple recipe and goes together really quickly if you have all of your ingredients prepped and ready to go. The sprouts get all caramelized on the edges, which I really love. Crisp salty bacon and those nutty crispy-tender sprouts in a creamy sauce with plenty of cheese scattered over top! What's not to love about this!
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Yield: 2 - 3 servings
One Pot Chicken and Broccoli Pasta
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A quick pantry style meal with tender chunks of chicken, pasta and crispy tender broccoli in a rich and creamy garlic sauce. Everything goes together in about 30 minutes for a delicious comfort food meal.
Ingredients
- 1 chicken breast, cut into bite sized pieces
- 1/2 TBS light olive oil
- 2 cloves garlic, peeled and minced
- 1/4 tsp Italian seasoning
- pinch red pepper flakes
- 3/4 cup (180ml) chicken stock
- 1 cup (240ml) half and half (single cream)
- 1 1/2 cups (38g) uncooked fusilli pasta
- 1 small broccoli crown, trimmed and cut into small bits
- salt and black pepper to taste
- Freshly grated parmesan cheese to serve
Instructions
- Heat the oil in a large saucepan. Add the chicken, give it a good stir to coat and sauté over medium high heat for 3 to 4 minutes.
- Add the garlic, Italian seasoning, red pepper flakes, chicken broth, half and half, and pasta to the saucepan. Bring to the boil, then reduce to a simmer on medium or medium low.
- Simmer for 8 minutes, stirring occasionally.
- Add the broccoli to the pan. Give everything a good stir. Cover and cook over medium low for 4 to 5 minutes.
- Season to taste with salt and pepper. Test the broccoli. If it is still too crisp, cook for another few minutes.
- Serve hot, sprinkled with freshly grated Parmesan cheese.
Notes
Note - If your pasta has not yet cooked and there doesn't seem to be enough liquid, you can add more chicken stock as needed, using 1/2 cup (120ml) at a time until the pasta is cooked.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you love starting the day with something simple, cozy, and a little bit nostalgic, this Vanilla Breakfast Cornbread is the kind of bake that makes mornings feel softer. Lightly sweet, tender‑crumbed, and infused with warm vanilla, it’s a quick bread that comes together effortlessly and pairs perfectly with butter, jam, or a drizzle of syrup. Whether you enjoy it fresh from the oven or tuck a slice into your breakfast routine, this cornbread brings a touch of homemade comfort to the start of your day.
I adapted this recipe I am showing you today from a book I have had for a very long time entitled Bread for Breakfast, by Beth Hensperger. It is one of my favorite books when it comes to picking out special bakes for breakfast for when you have the whole family around, the holidays or just when you want to have something a little bit special and different for breakfast or brunch. Breads like this delicious Vanilla Breakfast Cornbread recipe!
I love, LOVE cornbread and had never thought of making a vanilla baked one. Boy was I ever missing out! This is utterly fantastic! It looks really simple . . . but don't let how simple it looks fool you into thinking this isn't special. Delicious doesn't need to be complicated or pretty!
It also goes together really, really quickly. It does take about 40 to 45 minutes in the oven, but if you get up a bit before everyone else and have gone to trouble of mixing the dry ingredients together in a bowl the night before, all you really need to do on the morning is heat the oven, beat together the wet and then mix them into the dry.
By the time everyone else wakes up they will be slavering after that delicious smell of vanilla which has been wafting down the hall or up the stairs to their rooms! Boy oh boy, does this smell good when it is baking!
It is moist and delicious and served warm, cut into squares or wedges and slathered with butter it is pure bliss . . . I like to serve some fruit on the side. Today it was peaches. But you could serve whatever fruit you have, or even bake some berries into the cornbread if you wished.
INGREDIENTS NEEDED
TO MAKE
VANILLA BREAKFAST CORNBREAD
There is nothing really out of the ordinary here. Simple everyday baking cupboard ingredients.
- 1 cup (170g) cornmeal
- 1 cup (125g)all-purpose plain flour
- 3/4 cup (98g) of icing sugar, sifted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 1/4 cups (250ml) buttermilk
- 1 TBS pure vanilla extract
- 6 TBS unsalted butter melted and cooled
.JPG "Vanilla Breakfast Cornbread")
If you are in the U.K. and cannot find cornmeal, you can use fine polenta. It will work the same. Don't use self-rising cornmeal if you are in the U.S.A. Use plain yellow cornmeal.
Icing sugar is also known as confectioner's sugar or powdered sugar. You can run granulated sugar through a food processor to grind it really fine to use if that is all you have.
If you don't have buttermilk, you can make a great substitute in one of two ways. You can stir together equal parts of whole yogurt and whole milk to combine, or you can add a TBS of lemon juice or white vinegar to a cup and then fill it up with whole milk to the measure. In both cases leave the mixture to clabber for five minutes before using.
It is okay to use salted butter and cut back on the salt in the recipe. I do that all the time as I only keep salted butter in my house.
HOW TO MAKE
VANILLA BREAKFAST CORNBREAD
This really is a very simple quick bread to make. We love it.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch round spring form pan or an 8 inch square pan. Set aside. (There is no need to dust with flour if you butter it well.)
- Whisk the cornmeal, flour, sugar, salt, baking powder, salt and soda together in a bowl. (I use a wire whisk for this.)
- Beat together the eggs, buttermilk, vanilla, and melted butter. (Again I use a wire whisk.)
- Make a well in the center of the dry ingredients. Add the wet and stir until ingredients are thoroughly blended. Take care not to overmix. (It is perfectly okay and actually best to have a few lumps in the batter. Just make sure there are not large dry streaks.)
- Pour into the prepared pan.
- Bake in the preheated oven on the center rack for 40 to 45 minutes or until golden around the edges. A toothpick inserted in the center should come out lean. (It should also spring back when lightly touched on top.)
- Let stand for 15 minutes before cutting into squares or wedges to serve. (I like to serve mine warm with lashings of butter and fruit!)
.JPG "Vanilla Breakfast Cornbread")
HINTS AND TIPS
FOR QUICK BREAD SUCCESS
If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!
1. Make sure all of your ingredients are at room temperature unless otherwise specified.
2. Use the best quality ingredients that you can afford and at your disposal.
3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.
4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients.
5. Do not over combine the dough. A light hand is preferable. A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.
6. Spoon into your baking pan/tin and pop into the oven as soon as possible after combining in order to gain the maximum lift from the leavening used.
FREQUENTLY ASKED QUESTIONS
WHAT IS CORNMEAL?
Cornmeal is a coarse flour or light meal ground from dried corn or maize. It comes in a variety of grinds from coarse to fine. It also comes in white, yellow and even blue. For this recipe today I recommend using the fine grind cornmeal, which is very similar to polenta.
CAN I USE SELF-RAISING FLOUR?
I do not recommend using self raising flour for this recipe as the measurements of leavening will be totally off and you will not get a great end result.
CAN I USE WHITE GRANULATED SUGAR?
I suppose you can, but you risk having a granular finish to the bread. If all you have is granulated sugar, you can blitz it for a bit in a food processor to make it finer.
HOW TO STORE LEFTOVERS?
Store any leftovers in an airtight container at room temperature and use within a couple of days. It is best on day one. Leftovers can be reheated in the microwave for about 10 to 15 seconds.
CAN THIS BE FROZEN?
Yes, you can certainly freeze this bread. Wrap tightly in cling film, and then a layer of foil. Label and date and pop into the freezer for up to three months.
.JPG "Vanilla Breakfast Cornbread")
A FEW MORE
CORNBREAD RECIPES TO ENJOY
Cornbread is absolutely one of my favorite things. Here are a few more delicious cornbread recipes that I really enjoy!
BUTTER PECAN CORNBREAD - This Butter Pecan Cornbread is a rich, tender twist on a classic favorite. Made with toasted pecans, creamy buttermilk, and a hint of brown sugar, it delivers the perfect balance of sweet and savory in every bite. Baked until light. fluffy and golden brown, this easy cornbread recipe is ideal for holiday dinners, cozy weeknight meals, or as a standout side for soups and stews. Whether served warm with honey on its own or alongside a family meal, it’s a comforting bake that’s sure to impress.
MAPLE CORNBREAD WITH CINNAMON & RAISINS - Sweetened naturally with maple syrup, speckled with juicy raisins, and kissed with cozy spices, it’s a simple quick bread that feels like a hug from the oven. Whether you enjoy it warm with butter, alongside a hearty breakfast, or as an afternoon treat with tea, this cornbread brings together all the flavors that make any time a special time.
Pin this recipe to your Breakfast, Brunch or Bread Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes one 8-inch round or square cake
Vanilla Breakfast Cornbread
Prep time: 10 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 10 M
Sweet and moist, redolent of Vanilla with a lovely grainy texture. Feel free to add blueberries, blackberries or raspberries to this. Excellent served warm with cold butter and fresh fruit.
Ingredients
- 1 cup (170g) cornmeal
- 1 cup (125g)all-purpose plain flour
- 3/4 cup (98g) of icing sugar, sifted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 1/4 cups (250ml) buttermilk
- 1 TBS pure vanilla extract
- 6 TBS unsalted butter melted and cooled
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch round spring form pan or an 8 inch square pan. Set aside.
- Whisk the cornmeal, flour, sugar, salt, baking powder, salt and soda together in a bowl.
- Beat together the eggs, buttermilk, vanilla, and melted butter.
- Make a well in the center of the dry ingredients. Add the wet and stir until ingredients are thoroughly blended. Take care not to overmix.
- Pour into the prepared pan.
- Bake in the preheated oven on the center rack for 40 to 45 minutes or until golden around the edges. A toothpick inserted in the center should come out lean.
- Let stand for 15 minutes before cutting into squares or wedges to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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