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A serving of pasta with broccoli and chicken on a plate.

Broccoli and Chicken Farfalle

A hearty and delicious pasta dish, Broccoli and Chicken Farfalle that is simple enough to make for any day of the week.
Course Pasta
Cuisine Italian
Servings 4 -6
Author Marisa


  • 2 skinless boneless chicken breasts (cut into 1 inch pieces)
  • 1 bunch of broccoli cut into florets
  • 2 large plump tomatoes skinned, seeded and diced
  • 1 medium onion chopped
  • 1/4 cup of extra virgin olive oil
  • 3 plump garlic cloves minced
  • a generous pinch or two of red chili pepper flakes
  • chopped fresh basil I used approximately 2 handfuls
  • salt and pepper
  • 454 grams farfalle pasta
  • 1/3 cup grated Parmigiano Reggiano cheese
  • extra virgin olive oil for drizzling
  • 2 tablespoons chopped fresh parsley for garnishing


  • Bring a large pot of water to boil.
  • In the meantime, cut the chicken into 1 inch pieces and set aside.
  • Cut the broccoli into florets, rinse and set aside.
  • Skin the tomatoes, slice in half, remove the seeds and dice into small pieces.
  • When the water is boiling, add the pasta and some salt and cook according to package directions.
  • While the pasta is cooking, heat the oil in a large skillet over medium heat.
  • Add the chicken to the skillet and sautè for about 2 minutes, stirring once or twice.
  • Next, stir in the diced tomatoes, chopped onions, minced garlic, chili pepper, basil and salt and pepper to taste.
  • Reduce the heat and let simmer till the pasta is ready.
  • Three minutes before the pasta is ready toss in the broccoli into the pot with the pasta and stir.
  • Once the broccoli and pasta are ready, reserve about a cup of the pasta water.
  • Drain the pasta and broccoli and toss into the skillet with the chicken and tomato, stirring well.
  • If the pasta seems a little dry you can add some of the reserved pasta water.
  • Stir in the Parmigiano Reggiano and drizzle with some extra virgin olive oil.
  • Plate and serve while hot, topped with chopped fresh parsley for garnish and an extra sprinkle of Parmigiano Reggiano cheese.