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Chicken and Broccoli Rigatoni


This recipe is a variation of the Mayo Clinic's Broccoli, Garlic and Rigatoni recipe that is low in sodium.

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Rate this recipe 4.6/5 (5 Votes)


  • 3 cups Rigatoni Pasta OR Pasta of your choice (I use Penne Pasta)
  • 4 Boneless, Skinless Chicken Breasts, cut into chunks
  • 2 - 3 heads of Broccoli, cut into florets
  • 1 cup Cherub Tomatoes, sliced in half
  • 2 tsp minced garlic
  • Freshly ground black pepper
  • Parmesan Cheese
  • Olive Oil


Servings 4
Preparation time 25mins
Cooking time 55mins


Step 1

In a large skillet, saute the garlic and tomatoes in olive oil. In a large pot, cook the pasta according to the package directions; Drain. Season the chicken pieces with black pepper and add to the skillet. Cook the chicken over MEDIUM heat on both sides until it is no longer pink in the center. Meanwhile, lay the broccoli florets on a baking sheet and drizzle with olive oil, salt, and pepper. Bake the broccoli at 400 degrees Fahrenheit for 15 minutes. Remove the broccoli and sprinkle with Parmesan Cheese. Continue baking for an additional 5 minutes. Add the roasted broccoli and the drained pasta to the skillet. *Drizzle a little olive oil over the pasta to ensure that it doesn't dry out and stick together.* Toss the ingredients in the skillet together with a dusting of Parmesan Cheese and serve hot with garlic bread.

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