• 10 min Prep / 20 min Cook
  • 4 Servings


  • 1 lb. pasta
  • 2 cups broccoli florets
  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp. unsalted butter
  • 2 tbsp. Miso & Easy Miso Broth Concentrate
  • 1 1/2 cups Greek yogurt
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 2 green onions, finely sliced
  • salt and pepper


Step One

Bring a large pot of salted water to the boil, and then cook 1 pound of pasta according to package directions. About four minutes before the pasta is done, add some broccoli florets to the hot water. While the pasta cooks, you can cook the chicken and make the miso sauce.

Step Two

Cut two boneless, skinless chicken breasts into 1-inch pieces then season with salt and freshly ground black pepper.

Step three

Add olive oil to a large skillet over medium-high heat. Then, add the chicken until cooked through and browned on all sides.

Step Four

Remove the chicken from the pan and turn the heat to low. Add butter to the pan, once the butter melts add the miso. Stir the butter and miso until combined. Now, remove the pan from the heat completely.

Step Five

Add the Greek yogurt and stir to combine.

Step Six

When done, drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water. Then, add the pasta, broccoli and reserved water to the sauce.

Step Seven

Now, add some shredded Parmigiano-Reggiano cheese.

Step Eight

Add the chicken then use tongs or two large spoons to toss the pasta.

Step Nine

Serve the pasta with a handful of finely sliced green onions sprinkled on top.

Our Miso Recommendations for Creamy Miso Chicken Pasta