'Ziti' is a slender, tubular pasta, good with hearty sauces as in this dish: Chicken ziti and broccoli in a cream sauce. Hot Ziti in the City!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.

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  • 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

820 calories; 41.6 g total fat; 181 mg cholesterol; 1077 mg sodium. 69.3 g carbohydrates; 42.3 g protein; Full Nutrition

Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
Great yummy recipe! My family loved it but I did make a few substitutions. Instead of heavy cream I used 1% milk. I also sauteed the chicken in a little olive oil instead of breading and frying it. I used frozen brocolli that I thawed in the microwave and celletani as the pasta. I can't wait to make this again. I would recommend this recipe to anyone! Read More
(151)

Most helpful critical review

Rating: 3 stars
12/12/2005
This is a nice recipe but unless you like bland food be prepared to add a lot of spices. I added much more garlic salt and some other complimentary spices. Also before cooking I decided I wanted to make an "oven baked ziti" So after it was prepared I placed it a baking pan sprinkled the top with shredded cheese and parmesan and put it in a 350 degree oven for 30 min. I also cooked the chicken in olive oil instead of frying. I will say that I tasted it before baking it and it was much more flavorful after baking it. Read More
(75)
165 Ratings
  • 5 star values: 101
  • 4 star values: 46
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
06/23/2003
Great yummy recipe! My family loved it but I did make a few substitutions. Instead of heavy cream I used 1% milk. I also sauteed the chicken in a little olive oil instead of breading and frying it. I used frozen brocolli that I thawed in the microwave and celletani as the pasta. I can't wait to make this again. I would recommend this recipe to anyone! Read More
(151)
Rating: 5 stars
06/23/2003
Great yummy recipe! My family loved it but I did make a few substitutions. Instead of heavy cream I used 1% milk. I also sauteed the chicken in a little olive oil instead of breading and frying it. I used frozen brocolli that I thawed in the microwave and celletani as the pasta. I can't wait to make this again. I would recommend this recipe to anyone! Read More
(151)
Rating: 3 stars
12/12/2005
This is a nice recipe but unless you like bland food be prepared to add a lot of spices. I added much more garlic salt and some other complimentary spices. Also before cooking I decided I wanted to make an "oven baked ziti" So after it was prepared I placed it a baking pan sprinkled the top with shredded cheese and parmesan and put it in a 350 degree oven for 30 min. I also cooked the chicken in olive oil instead of frying. I will say that I tasted it before baking it and it was much more flavorful after baking it. Read More
(75)
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Rating: 5 stars
11/29/2005
this is the BEST chicken ziti and broccoli recipe i ever ever made or tasted. the only thing i left out was the artichoke hearts as i don't like them. my husband couldn't believe that i made it! he thought we ordered it from our local Italian restaurant!!!!!!! Thanks for the recipe!!! Read More
(60)
Rating: 4 stars
01/08/2006
I liked the flavor of the sauce a lot..A bit salty so be careful of adding more salt. Also the recipe calls for corn starch to be added but does not say how. DON'T just dump the cornstarch in or you will have lumps to deal with. Some changes for next time: Half & half instead of heavy cream (it doesn't need it!)More artichokes less pasta and less chicken. I think I would have liked it better as a saucier dish. Read More
(22)
Rating: 5 stars
06/23/2003
I have made thes recipe a few times now and I love it. It is a easy fast and filling meal. I made it for my son's christening and I also made it for my family a few times and have had nothing but positive feedback. I am now going to make some and bring it to work for my co-workers tonight. I highly recommend the worst cook to try and make this it will be a big hit. Read More
(21)
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Rating: 5 stars
08/27/2006
This is one of our favorite recipes! I left out the artichoke hearts and added a red pepper that I thinly sliced. I also adjusted the recipe to make extra sauce for the dish as well as adding a little more garlic. I seasoned and grilled the chicken to avoid frying. Overall wonderful recipe!! Read More
(21)
Rating: 3 stars
06/23/2003
Great tasting recipe Lisa - good job!! My family and I really enjoyed it. I made the sauce in the same skillet as the chicken was cooked - I deglazed the pan with white wine and started the sauce. delicious! Read More
(15)
Rating: 5 stars
08/14/2005
Very yummy! Followed exactly as directed and it turned out great boyfriend especially liked. To cook the chicken I first marinated it for a few hours in milk egg and garlic powder. I then combined fresh breadcrubs parmesan italian seasoning salt and pepper in a large ziplock and shook each breast in mix one at a time. Repeat the egg and breadcrumbs one more time. Cook in vegetable oil over medium heat until cooked through. Will definitely make again! Thanks Lisa! Read More
(15)
Rating: 4 stars
03/26/2007
I made this because I had some female family members over for an afternoon visit and I wanted to serve something really yummy (we all love food!) This was a good choice. Some changes I made was that I used 1/2 and 1/2 which I am glad I did and I baked the chicken instead of frying because I always seem to overcook it. I stirred the cornstarch into the chicken broth in a separate dish before adding to the skillet to avoid lumps... I wish I had thought more ahead to cook the pasta after I got the sauce cooking because I cooked the pasta first but by the time I was ready to put it in the dish it was all stuck together and cold. I also baked the whole dish for about 15 minutes covered. Next time I might add some mozzarella.... Read More
(13)