Healthy Broccoli Garlic Pasta with Grilled Chicken

Ingredients (Serves 2–3)

For the pasta:

• 8 oz pasta (spaghetti or linguine works best)
• 2 cups broccoli florets
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt (to taste)
• Black pepper (to taste)
• Zest of 1 lemon (optional, but elevates the dish)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

For the grilled chicken:

• 2 chicken breasts
• 1 tbsp olive oil
• Salt and pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Juice of 1/2 lemon

 Instructions

1. Grill the Chicken

• Season the chicken with olive oil, salt, pepper, garlic powder, paprika, and lemon juice.
• Grill on medium-high heat for about 5–6 minutes per side, or until fully cooked.
• Let it rest, then slice into strips.

2. Cook the Pasta & Broccoli

• Bring a large pot of salted water to a boil.
• Add pasta and cook according to package instructions.
• In the last 2–3 minutes of cooking, add the broccoli florets to the same pot.
• Reserve 1/2 cup of pasta water, then drain.

3. Make the Aglio e Olio

• In a large pan, heat olive oil over medium-low heat.
• Add sliced garlic and cook gently until golden (not burned).
• Add red pepper flakes for a subtle kick.

4. Bring It All Together

• Add drained pasta and broccoli to the pan.
• Toss well, adding a splash of reserved pasta water to create a silky sauce.
• Season with salt, pepper, and lemon zest.

5. Serve

• Plate the pasta and top with sliced grilled chicken.
• Finish with fresh parsley and Parmesan if desired.

A quick tip:

Taste it first without the Parmesan. If you love the deep flavor of the browned garlic—as I do in this dish—you may not need to add any at all.

I hope you enjoy it!