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| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound dry ziti pasta
- 3 cloves garlic, chopped
- 2 tablespoons butter
- 1 pint heavy cream
- 1 (10.75 ounce) can chicken broth
- 1 cube chicken bouillon
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- 3 tablespoons cornstarch
- 2 large heads broccoli, steamed
- 1 (14 ounce) can artichoke hearts in water
- 6 breaded and fried skinless, boneless chicken breast halves, chopped
Instructions
- In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
- In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
- Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!
Nutrition Facts
| Calories | 820 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 7 g |
| Protein | 42 g |
| Saturated Fat | 20 g |
| Sodium | 1077 mg |
| Sugars | 3 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe, but no guidance on how best to prepare the chicken. Also, the recommendation for one pint of heavy cream was excessive for one pound of pasta. I used about half as much and a bit more chicken stock, and it was excellent, still very rich. BTW, on the chicken I used tenders, floured and egged and then pan sautéed in a small amount of canola oil. I added salt, pepper, a dash of cayenne, and grated Parmesan to the flour mix. Two eggs beaten was enough for two lbs of tenders. Lastly, I cooked the broccoli florets in the boiling pasta water. After dropping the pasta into the boiling water with salt, I added the broccoli in the same pot for the last 3:30. Drained altogether and then added the cheese/garlic/chicken stock/artichoke sauce. The broccoli was cooked perfectly. This simplifies the process.
absolutely amazing dish added a few extra seasonings but turned out great
I’ve made this recipe for my family and they loved it. I did make a few changes add some extra ingredients and minus the artichokes used flour instead of corn starch and BOOM DELICIOUS!
This dish came out so good! I can honestly say it was better than most restaurants. I will make this again!
It’s okay but a bit bland and it can be VERY salty if you aren’t careful. Next time I make it I’ll add a little zip to perk it up-maybe some sun dried tomatoes or red pepper flakes.
Was in a rush so took a few shortcuts and took heed of some other reviews and add additional seasonings. Stir fried the chicken breast chunks in olive oil and seasoned them well with garlic salt, onion powder and pepper in a large, round-bottom skillet. Removed them to a warm plate and used the same pan to make the sauce. Added a bit of white wine to the sauce, along with extra garlic, cheese, salt and paprika. Blanched the broccoli in the microwave while the sauce simmer a few minutes. After the sauce thickened, I stirred in the chicken and broccoli. Very tasty. Took about 45 minutes. We enjoyed it. I do like the idea of baking it as some have suggested, and might try that next time.
Was very good. I tweaked it a little, added a chopped onion with the garlic and used mostly 1% milk as someone suggested. I also didn’t use quite as much milk. I added more salt, some adobo and didn’t have enough parmesan cheese so used what I had along with Swiss . My extremely picky husband loved it.
Made this and was delish. Easy to make. Sauce tastes
the best recipe for this dish.i didn’t add artichokes or tomatoes but came out great.
Made this as presented in recipe. It was good.
Good recipe, I def recommend.
This was delicious! it was also very easy although there are several steps to do. I did a few things differently: I sautéed the chicken breast in olive oil rather than frying it in breadcrumbs. I added lots of salt, pepper and extra cheese to the sauce for better flavor. I recommend tasting the sauce and adding to it to your taste. I always wanted to make this dish – so glad I followed this recipe. It was excellent. My kids rated it a +10!
Delicious easy recipe!! Better than restaurants. My family loved it. I didn’t use breaded chicken. I used fresh chicken breast and cut them into small pieces, dipped them in flour and pan fried them. I used a little butter and olive oil to pan fry. Grilled chicken would be just as good!! I omitted the artichokes, because I’m not a fan and wanted chicken broccoli and ziti.
Baked chicken breast vs. breading and frying. Otherwise followed recipe. My son had a friend over and they went for thirds! This will be a regular meal. I liked how it was NOT too much sauce. Your food was NOT swimming in cream sauce. We like that BUT for those who really like a lot of sauce, you may want to consider doubling the sauce.
This recipe was amazing! I used fat free half and half and it was perfect. Will definitely be serving for our next family Sunday Dinner!
Delicious! The entire family loved this meal and everyone had at least seconds if not more! I did substitute about a half cup of chicken stalk for the cream. The sauce was still super creamy and decadent with the sub. Also I added a bit more veg than what was called. Really excellent dish and I will have to make this again. ??
Excellent recipe. I did leave out the artichokes and doubled the sauce, 1/2 cream and 1/2 half and half. I served it at Super Bowl with a salad and bread sticks. A big hit. Thank you for sharing!
This recipe is a HUGE hit in my house and any leftovers never make it to the next day! I omit the artichoke hearts and add crushed red pepper. It is delicious. This recipe has spoiled me so that I can’t get Chicken, Ziti & Broccoli out anymore because this recipe is so much better than any restaurant’s!
To avoid lumps with the cornstarch – mix the cornstarch in some cold water and the add it to the sauce. It will prevent lumps. I also added 1 cup of cheese, baked the chicken in the oven instead of frying it, and used fat free half and half. A huge hit with the husband and the children. I agree it can be a little bland, I will add some Italian seasoning next time.
I do think this recipe is tasty. However, I do agree that this dish could use a lot more sauce. The first thing my children said was that they thought it was a little dry. However, it was a very tasty recipe. Thank you for sharing.
Recipe as written was way, way too bland. Luckily I read all most helpful reviews, so used 1/2 & 1/2, adding another cup for a total of 3 cups. I used 2 cups of chicken broth. I tripled the parmesan, to 3/4 cup. I used 6 cloves of garlic, added 1/4 tsp of cayenne pepper, 1/2 tsp aleppo pepper, and 1 tsp of trinidad spice from Penzeys (has salt, garlic, and lemon in it). I also did not bread my chicken – I flattened it, brined it for 15 mins., and then sautéd it in 1 T of olive oil. Once I made all of these adjustments, I actually liked the dish.