Kitchen notes · a little help before you start
Chicken and Broccoli Pasta with Lemon Cream Sauce
Chicken and Broccoli Pasta with Lemon Cream Sauce brings together frozen broccoli, rotini, and chicken thighs. Some of the finishing happens after the pan comes off the heat. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Pasta
A few quick notes
1. Have the finishing ingredients ready
Some of the finishing happens after the pan comes off the heat. Have those ingredients ready and follow that order, rather than adding everything at the beginning.
2. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
3. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Get to know the ingredients
Frozen broccoli
Look at how this ingredient comes into the method: Take the broccoli florets out of the freezer and allow them to thaw.
Rotini
Look at how this ingredient comes into the method: Take the broccoli florets out of the freezer and allow them to thaw.
Chicken thighs
Look at how this ingredient comes into the method: While the water for the pasta is heating, season both sides of the chicken thighs with a pinch of salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Chicken and Broccoli Pasta with Lemon Cream Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Allow the chicken, broccoli, and pasta to heat through, then serve. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Check the thawing step first
Look at which ingredient needs thawing before you begin the cooking. Use the form called for in the ingredient list and follow any draining or squeezing step that comes with it.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
A few questions you might have
What should I get ready before starting?
Set out the pot and skillet. Read the first preparation step before you get going: Take the broccoli florets out of the freezer and allow them to thaw.
Which little step is worth remembering?
Some of the finishing happens after the pan comes off the heat. Have those ingredients ready and follow that order, rather than adding everything at the beginning.
What check should I look for as it cooks?
Keep this part of the method in view: Simmer the sauce for a few minutes, or until it thickens slightly.
Is there another preparation step to plan for?
Look at which ingredient needs thawing before you begin the cooking. Use the form called for in the ingredient list and follow any draining or squeezing step that comes with it.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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