Roasted Broccoli Pasta with Chicken & Mushrooms

Full of garlicky flavor, this roasted broccoli pasta with chicken & mushrooms recipe is a delicious twist on more traditional pasta dinners — bringing together a nice combination of flavors and textures to help you mix things up a little.

Broccoli takes on such a nice nutty sweetness when roasted, so this week I was wondering how it would taste to incorporate some roasted broccoli into a hearty pasta dish along with some chicken and mushrooms I also had lying around. From such happy random thoughts, easy dinner dishes such as Roasted Broccoli Pasta with Chicken & Mushrooms are born!

You can also cut up your cooked chicken and stir it into the pasta rather than serving it on top as I did here, which would make it easier for kids to eat. (Next time I’d probably season the chicken a little more with Italian seasoning and oregano, too — but that’s a personal preference.) The roasted broccoli and buttery mushrooms themselves are both lovely in pasta with some fire roasted diced tomatoes, making for a dinner full of garlicky flavor that really hits the spot on a cold winter night.

Roasted Broccoli Pasta with Chicken & Mushrooms

Ingredients

2 Tbsp olive oil, divided
16 oz broccoli crowns, chopped into bite-sized florets
1 tsp Italian seasoning
1-1.25 lbs chicken tenderloins
Sea salt, to taste
Black pepper, to taste
2 Tbsp butter
1 medium yellow onion, halved then sliced
2 tsp minced garlic (about 4 cloves)
2 tsp parsley
1/4 tsp crushed red pepper
8 oz mushrooms, sliced
12 oz box of rotini
14.5 oz can fire roasted diced tomatoes
Parmesan cheese to top, optional (yet recommended)

Directions

Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray. Start water boiling for pasta, and chop your broccoli.

Spread the broccoli out on the prepared baking sheet. Toss it with 1 Tbsp olive oil + the Italian seasoning, then roast at 400 degrees for 10 minutes.

While broccoli is roasting, trim the chicken and toss it with 1 Tbsp olive oil, sea salt, and pepper. After 10 minutes, remove the pan from the oven, stir broccoli, and move it to one end of the pan.

Add chicken to the pan and roast at 400 degrees for another 12 minutes, or until chicken is cooked through.

While the chicken and broccoli are cooking, slice your onion and mushrooms and mince the garlic. Also, cook pasta in salted water according to package directions, drain, and return it to the pot.

While that’s going, also heat the butter in a large skillet over medium heat until melted. Add onion and saute for one minute, then stir in the garlic, parsley, crushed red pepper, and mushrooms and saute for seven minutes, stirring occasionally, until mushrooms are browned and softened. Stir in the tomatoes and heat through.

Stir the cooked broccoli, mushrooms, tomatoes, and onion into the pot with the pasta. Divide pasta out, top with the chicken tenders, and serve topped with Parmesan (optional, yet recommended).

Note: You can also chop the cooked chicken and stir it into the pasta rather than leaving the tenders whole as I did here, and note that they will get cooked through on the sheet pan, even though they don’t particularly brown. This pasta dish is not super “saucy” — so, you can optionally add some of your own favorite sauce if you prefer yours more so. 

Next time I make this pasta with roasted broccoli…

Again, I might season the chicken a bit more the next time I make this roasted broccoli pasta dinner, but overall: Such a flavorful pasta dish! Roasting the broccoli but pan cooking the mushrooms gives you the best of both worlds: The inherent sweetness of roasted broccoli + the soft buttery flavor of sauteed mushrooms. This roasted broccoli pasta with chicken & mushrooms recipe is a delicious twist on more traditional pasta dinners, bringing together a nice combination of flavors and textures to mix things up a little.

More easy pasta recipes?

If this one doesn’t float your boat, or if you have different veggies to use up, check out some of my other easy pasta recipe ideas. Here are just a few to get you started…

• Butternut squash & kale browned butter pasta
• Smoked sausage, zucchini, & spinach pasta
• Easy penne pasta bake
• Italian chicken, veggie, & pasta skillet
• Colorful (and veggie-full) vegan tofu pasta salad
• Easy beef, tomato, and spinach tortellini
• Greek tortellini salad with salami

Don’t always settle for the same old spaghetti and meatballs, when you have a world of different pasta options at your fingertips!

Roasted Broccoli Pasta with Chicken & Mushrooms, printable recipe

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Roasted Broccoli Pasta with Chicken & Mushrooms

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Full of garlicky flavor, this roasted broccoli pasta with chicken & mushrooms recipe is a delicious twist on more traditional pasta dinners -- bringing together a nice combination of flavors and textures to help you mix things up a little.

Course dinner

Keyword broccoli, chicken, mushrooms, pasta

Total Time 40 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 2 Tbsp olive oil divided
• 16 oz broccoli crowns chopped into bite-sized florets
• 1 tsp Italian seasoning
• 1-1.25 lbs chicken tenderloins
• Sea salt to taste
• Black pepper to taste
• 2 Tbsp butter
• 1 medium yellow onion halved then sliced
• 2 tsp minced garlic about 4 cloves
• 2 tsp parsley
• 1/4 tsp crushed red pepper
• 8 oz mushrooms sliced
• 12 oz box of rotini
• 14.5 oz can fire roasted diced tomatoes
• Parmesan cheese to top optional (yet recommended)

Instructions

• Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray. Start water boiling for pasta, and chop your broccoli.
• Spread the broccoli out on the prepared baking sheet. Toss it with 1 Tbsp olive oil + the Italian seasoning, then roast at 400 degrees for 10 minutes.
• While broccoli is roasting, trim the chicken and toss it with 1 Tbsp olive oil, sea salt, and pepper. After 10 minutes, remove the pan from the oven, stir broccoli, and move it to one end of the pan.
• Add chicken to the pan and roast at 400 degrees for another 12 minutes, or until chicken is cooked through.
• While the chicken and broccoli are cooking, slice your onion and mushrooms and mince the garlic. 
• Also, cook pasta in salted water according to package directions, drain, and return it to the pot.
• While that's going, also heat the butter in a large skillet over medium heat until melted. Add onion and saute for one minute, then stir in the garlic, parsley, crushed red pepper, and mushrooms and saute for seven minutes, stirring occasionally, until mushrooms are browned and softened. 
• Stir in the tomatoes and heat through.
• Stir the cooked broccoli, mushrooms, tomatoes, and onion into the pot with the pasta. Divide pasta out, top with the chicken tenders, and serve topped with Parmesan (optional, yet recommended).

Notes

You can also chop the cooked chicken and stir it into the pasta rather than leaving the tenders whole as I did here, and note that they will get cooked through on the sheet pan, even though they don't particularly brown. This pasta dish is not super "saucy" -- so, you can optionally add some of your own favorite sauce if you prefer yours more so.

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