Skillet Ziti with Chicken and Broccoli Recipe
Skillet Ziti with Chicken and Broccoli Recipe photo by Taste of Home

Skillet Ziti with Chicken and Broccoli Recipe

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“Here’s an elegant entree you’ll be proud to serve. It looks like you spent hours, but it’s so simple. I like to add a splash of lemon for a refreshing finishing touch.” —Tammy Diekemper, Marine, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt, divided
  • 2 tablespoons butter, divided
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 2 cups reduced-sodium chicken broth
  • 1 cup fat-free milk
  • 2-1/2 cups uncooked ziti
  • 1 bunch broccoli, cut into florets
  • 1 cup julienned roasted sweet red peppers
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

2 cup: 528 calories, 13g fat (6g saturated fat), 88mg cholesterol, 975mg sodium, 60g carbohydrate (12g sugars, 7g fiber), 43g protein


  1. Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
  2. In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking.
  3. Return chicken to skillet; heat through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Skillet Ziti with Chicken and Broccoli in Simple & Delicious February/March 2011, p30

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Nov. 11, 2013

"I made this tonight and eliminated the onions and red peppers, added juice of a whole lemon and used 1 cup milk and 1 1/2 cups heavy cream! It was a HUGE hit! My 7 year old gave it a 10 out of 10! Its definitely a keeper!"

Reviewed Apr. 17, 2012

"Seems to be tricky getting all the pasta to cook evenly in the skillet & cut the red pepper flakes by 1/2. Still very tasty!"

Reviewed Feb. 10, 2012

"When cooking pasta (and lots of other stuff) altitude must be considered. I live at 4700 ft and it takes longer to cook pasta, eggs, etc. Maybe this is the problem."

Reviewed Feb. 9, 2012

"One star only because it tasted ok. It was a liquidy disgusting mess with over cooked broccoli at the end of the cooking time. Just gross. I can't even bear to serve this to my husband tonight. Choked down a bowl for myself and threw the rest away. What a waste. I am an experienced cook. This was not a beginner's mistake."

Reviewed Feb. 8, 2012

"I always pre-cook to al dente when it come to pasta being added to a skillet dish. Always comes out better. Otherwise I would make it again. PS - add Parmesan to broth and stir before adding chicken."

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