Italian Herb Broccoli Pasta

This is a super quick and easy pasta dish for a weeknight dinner! Using the Italian Herb Extra Virgin Olive Oil packs a lot of flavor without using a lot of effort.

When we originally created this dish, we made it vegetarian and didn't use any chicken.  As time has gone on, we have found adding chicken works the best for our family but it is certainly delicious without it!  You could also use shrimp for a quick lean protein option as well. 

Italian Herb Broccoli Pasta
30 minutes total (20 minutes cook • 10 minutes prep)
  • 1 lb fresh/frozen/dry pasta of choice
  • 12 oz frozen cooked chicken strips (optional)
  • 1 lb broccoli crowns, cut into small florets
  • 1/4 cup Italian Herb Extra Virgin Olive Oil, divided
  • 2 tablespoons butter
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded parmesan cheese

Cook pasta according to package directions. Drain cooked pasta, toss with 1 tbsp Italian Herb EVOO and set aside.

In large skillet, heat the remaining 3 tbsp of the Italian Herb EVOO and 2 tbsp butter until butter is fully melted. Once melted, add the chicken strips and broccoli.  Saute for 5 minutes or until tender and cooked through. Add the pasta and toss with chicken and broccoli mixture. Add salt, pepper and parmesan cheese and toss until all combined. Serve immediately.

Makes 6 servings


Another time saving option is to buy a steamable bag of frozen broccoli instead of cutting up fresh.  Simply steam the broccoli in the microwave and toss into the chicken when you add the pasta!

While Italian Herb is our favorite in here, you could certainly try any of our other Italian or Herb Olive Oils here!

  • Basil Olive Oil
  • Butter Extra Virgin Olive Oil
  • Garlic Chili Olive Oil
  • Parmesan, Garlic & Rosemary Extra Virgin Olive Oil
  • Roasted Garlic Extra Virgin Olive Oil
  • Rosemary Olive Oil
  • Sun-Dried Tomato Olive Oil
  • Zesty Onion Extra Virgin Olive Oil

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