Food and Recipes Pasta Chicken-and-Broccoli Skillet Pasta 5.0 (1) 1 Review When the family is hungry and there isn't a lot of time left in the day for cooking a hot meal, a skillet supper is just the thing you should turn to. Everything cooks in one dish so cleanup is easy, and skillet suppers can go from stovetop to oven to table. Serve the meal right out of the skillet for casual family-style dining. This chicken broccoli pasta uses egg noodles, but you can use your favorite pasta shape. You can even plan ahead and shred your deli chicken the night before. To put this chicken and broccoli skillet supper together, simply cook bacon, then make a sauce with butter, garlic, chicken broth, cream, and seasonings. After stirring in chicken, broccoli and other ingredients, broil for a crispy finish. We flavored with skillet pasta with Peppadew peppers, which is the brand name of the piquanté pepper, which is small, round, and pickled in a sweet-and-spicy brine. Look for this type in the olive bar in your grocery store's deli section, or use jarred sweet cherry peppers. By Lisa Cericola Lisa Cericola Lisa is the Deputy Editor at Southern Living and joined the team in 2015. She works with the Southern Living Test Kitchen to create recipes for the site and print magazine, edits the magazine's food section, and writes digital food stories as well. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines and Patricia S York Patricia S York Assistant Food Editor Pat is an Assistant Editor at Southern Living and has been a part of the team since 2006. She works with the Senior Food Editor to plan monthly print food features and stories that will highlight Southerners making a difference through food, share delicious recipes that utilize seasonal produce, and offer exceptional reader service. Pat also writes digital content on a variety of topics including cooking, gardening, and pets.One of the reasons Pat enjoys living in Birmingham is because it is centrally located between the mountains and the Gulf coast. She spends her free time gardening, hiking with her dogs, and pursuing her goal of becoming a better horsewoman. Southern Living's editorial guidelines Updated on April 2, 2022 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Emily Nabors Hall Active Time: 30 mins Total Time: 30 mins Servings: 8 Ingredients 6 thick-cut bacon slices, chopped (about 1 cup) 2 tablespoons unsalted butter 2 garlic cloves, minced (about 2 tsp.) 6 tablespoons all-purpose flour 3 cups chicken broth 1 cup heavy whipping cream ½ teaspoon kosher salt ½ teaspoon black pepper 1 (15-oz.) pkg. frozen broccoli florets, thawed 8 ounces Parmesan cheese, shredded (about 2 cups) 2 ounces Monterey Jack cheese, shredded (about ½ cup) 1 (12-oz.) pkg. wide egg noodles, cooked according to package directions 3 cups shredded cooked chicken (from 1 rotisserie chicken) ½ cup chopped Peppadew or sweet cherry peppers (from a [16-oz.] jar) ½ cup panko breadcrumbs Directions Preheat oven to broil with oven rack 6 inches from heat. Heat a 12-inch ovenproof skillet over medium. Add bacon, and cook, stirring often, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, reserving 2 tablespoons bacon drippings in skillet. Add butter and garlic to hot drippings in skillet. Cook, stirring constantly, until fragrant, about 1 minute. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in chicken broth, cream, salt, and pepper until smooth. Bring to a simmer over medium-high, whisking occasionally. Stir in broccoli. Cook, stirring occasionally, until sauce is slightly thickened, about 7 minutes. Remove from heat; stir in cheeses until smooth. Stir in cooked pasta, chicken, peppers, and half the reserved bacon. Sprinkle with breadcrumbs. Broil in preheated oven until lightly toasted, 1 to 2 minutes. Sprinkle with remaining bacon. Print