Video summary

When I Can't Be Bothered....I Make This One Pan Chicken Pasta

Main summary

Key takeaways

Cooking

Presenter / Channel

Backyard Chef Rick (YouTube)

Ingredients (quantities as given; substitutions included)

  • Broccoli: stems kept; broccoli florets used (“fuettes”)
  • Chicken breasts: “a couple of chicken breasts,” cubed into small cubes
  • Pasta (packet pasta; open packet used up): calamarata pasta shells (pasta of choice / any pasta)
  • Olive oil: enough to fry the chicken (“how about that much?”)
  • Garlic: smashed/chopped (amount not specified)
  • Parsley: chopped (“run a knife over the parsley”)
  • Salt: to taste
  • Black pepper: to taste
  • Paprika: a little (regular or smoky paprika if preferred)
  • Italian seasoning: a pinch (added to season the chicken)
  • Chicken stock: “made out of a cube” (amount not specified)
  • Milk: added in stages
    • For slurry: 2 tablespoons milk
    • Plus “milk” during simmering (amount not specified)
  • Dijon mustard: 1/2 teaspoon
  • Chili flakes: added (optional; described as mild / Korean chili flakes)
  • Cornstarch / corn flour (for slurry):
    • 1 tablespoon cornstarch (or corn flour)
  • Cream: “a little bit” (for extra creaminess)
  • Parmesan: “a good amount” (off-flame)

Optional garnish / finishing

  • Extra parsley
  • Lemon squeeze at the end
  • More Parmesan reserved for topping (keep a little for garnish)

Equipment / Prep

  • One pan (stove-top)
  • Knife + chopping board
  • Lid (to cover while simmering the pasta/broccoli)
  • No onion in this recipe (explicitly mentioned)

Broccoli prep

  • Cut/keep stems for soup
  • Use florets in pasta
  • Try to cut pieces roughly similar size

Chicken prep

  • Cube into small cubes (whole breasts are an alternative, but cubes are preferred for this dish)

Cornstarch Slurry Prep

Mix in a small bowl/container:

  • 2 tbsp milk
  • 1 tbsp cornstarch (or corn flour)

Method (step-by-step with key times/temps/technique)

  1. Prep broccoli

    • Use broccoli florets for the dish
    • Note: stems can be kept for soup

  2. Prep aromatics + chicken

    • Chop parsley (fine as desired)
    • Smash garlic, then chop/run the knife over it
    • Cube chicken breasts into small cubes

  3. Season the chicken

    • Season with:
      • salt + pepper to taste
      • paprika (smoky if desired)
      • pinch of Italian seasoning
    • Stir to coat

  4. Fry chicken in one pan

    • Heat olive oil in the pan
    • Add chicken and fry on medium / low-medium flame
    • Cook until nearly cooked: about 4–5 minutes
    • Add garlic partway through (stir about 30 seconds)
      • Aim for a little color without drying the chicken out

  5. Add pasta + liquid

    • Add pasta
    • Add chicken stock made from a cube
    • Stir and bring to a simmer
    • Add milk
    • Stir in:
      • 1/2 tsp Dijon mustard
      • chili flakes (optional)

  6. Simmer with lid (first cook)

    • Bring to boil, then knock down to simmer
    • Put the lid on for 8 minutes
    • During this time, keep taking the lid off and stirring

  7. Cook pasta + broccoli

    • When ready, chuck the broccoli in
    • Make/prepare the cornstarch slurry (milk + cornstarch/corn flour)
    • Turn down heat, stick lid on
    • Simmer another 5–6 minutes, stirring occasionally
      • Especially to prevent pasta starch sticking
    • Texture cue:
      • For soggy broccoli, cook longer
      • For some crunch, cook as instructed

  8. Thicken the sauce (finish creaminess)

    • When broccoli/pasta are done, adjust thickness by stirring in the slurry effect
    • Goal: thick but not too thick (“just a little bit clinging”)
    • Add a little cream for extra creaminess

  9. Finish off-heat

    • Turn off the flame
    • Stir in Parmesan until melted
      • Reserve some Parmesan for garnish if desired
    • Optional: squeeze lemon at the end
    • Optional: extra parsley

Tips / Common Mistakes to Avoid

  • Don’t rush frying the chicken: keep low to medium heat and avoid drying it out
  • When simmering with pasta, stir periodically to prevent starches sticking to the pan
  • For broccoli texture:
    • Cook longer for softer broccoli
    • Cook less for crunch

Serving / Plating Notes

  • Serve immediately as one-pan creamy chicken and broccoli pasta
  • Serving texture goal:
    • “gooey cheesy cheesy stretch”
    • Pasta cooked with broccoli having a tiny bit of crunch
  • Garnish:
    • Reserved Parmesan
    • Parsley
    • Optional lemon squeeze

Sources

No external sources or recipes referenced beyond mentioning:

  • “a cube” chicken stock
  • “pasta of choice”

Original video