Golden, seared chicken and crisp-tender broccoli come together with a quick pan sauce built from garlic, chicken broth, and a bright splash of apple cider vinegar, all tossed through pasta until every strand is coated. A generous handful of fresh basil, parsley, and thyme gets folded in right at the end, so the herbs stay vibrant and fragrant instead of wilting into the dish. The result is a weeknight pasta that tastes like it took more effort than it did, with juicy bites of chicken and just enough sauce to cling to every piece of penne or rigatoni. It's a satisfying, veggie-packed dinner that fits easily into a dairy free rotation without sacrificing any of the comfort-food appeal. Simple pantry staples do the heavy lifting here, letting the fresh herbs and quick pan sauce really shine.
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Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta in a colander and set aside.
While the pasta cooks, pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt. Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4 minutes, until the undersides are golden and release easily from the pan. Flip and continue cooking for 3–4 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
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