If you’re craving a meal that brings together the comforting creaminess of pasta with the wholesome goodness of chicken and vibrant broccoli, this Chicken and Broccoli Pasta Recipe is going to become your new go-to. It’s a perfect harmony of tender chicken pieces, crisp broccoli florets, and al dente pasta all wrapped up in a luscious Parmesan cream sauce. Whether you’re cooking for family, friends, or just yourself, this dish is as satisfying as it is straightforward, hitting all the right notes in flavor, texture, and color.
Ingredients You’ll Need
Every ingredient in this Chicken and Broccoli Pasta Recipe plays a key role in building layers of deliciousness. From the tender chicken delivering protein to the broccoli adding freshness and crunch, each element is simple but essential.
- 12 ounces pasta (penne, rotini, or fettuccine): Choose your favorite shape to hold onto that creamy sauce beautifully.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking.
- 2 tablespoons olive oil: For sautéing the chicken to a perfect golden brown.
- Salt and pepper to taste: Simple seasonings that enhance every flavor.
- 3 cups broccoli florets: Adds a pop of green and healthy crunch.
- 3 cloves garlic, minced: Gives that irresistible aromatic base.
- 1/2 teaspoon Italian seasoning: Brings in subtle herbaceous notes.
- 1/4 teaspoon red pepper flakes (optional): For a gentle kick if you’re feeling adventurous.
- 1 cup heavy cream or half-and-half: Creates the decadent sauce that ties everything together.
- 1/2 cup grated Parmesan cheese: Adds umami richness and a slightly nutty twist.
- 1/4 cup reserved pasta water: Helps loosen the sauce for perfect coating.
- Optional: chopped parsley or lemon zest for garnish: Brightens the dish and makes it look stunning.
How to Make Chicken and Broccoli Pasta Recipe
Step 1: Cook Pasta and Broccoli
Bring a large pot of salted water to a boil — this is your flavor base for the pasta. Add the pasta and let it cook according to the package instructions. About 2 to 3 minutes before the pasta is done, toss in the broccoli florets so they cook just enough to stay bright and slightly crisp. When ready, drain the pasta and broccoli, but don’t forget to save about 1/4 cup of that starchy pasta water; it’s a secret weapon for the sauce texture.
Step 2: Prepare the Chicken
While the pasta water heats and the pasta cooks, season your bite-sized chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and add your chicken. Cook until golden and cooked through, about 5 to 7 minutes, making sure to turn pieces for even browning. Once done, remove the chicken from the skillet and set aside to keep the skillet ready for your sauce.
Step 3: Make the Cream Sauce
Lower the heat to medium and add the minced garlic, Italian seasoning, and red pepper flakes if using. Let them sauté for about a minute until the garlic is fragrant but not browned, filling your kitchen with that inviting aroma. Pour in the heavy cream and gently bring it to a simmer. Stir in the grated Parmesan cheese slowly, letting it melt into a silky, smooth sauce that smells like pure comfort.
Step 4: Combine Everything
Now it’s time for the magic. Return the cooked chicken, pasta, and broccoli to the skillet with the cream sauce. Toss everything together gently, adding the reserved pasta water a splash at a time if the sauce feels too thick. Let it all cook for another 1 to 2 minutes so the flavors meld perfectly and the whole dish is heated through.
How to Serve Chicken and Broccoli Pasta Recipe
Garnishes
Finishing touches elevate this dish from tasty to irresistible. Sprinkle freshly grated Parmesan cheese on top for added richness and a salty punch. A handful of chopped parsley or a little lemon zest scattered over the pasta adds freshness and a splash of color that invites you to dig in.
Side Dishes
Because the Chicken and Broccoli Pasta Recipe is already so flavorful and filling, lighter sides work best. Consider a crisp green salad dressed with lemon vinaigrette or simple garlic bread that you can use to scoop up any extra creamy sauce. Steamed or roasted veggies are great too if you want to add more greens without overshadowing the main dish.
Creative Ways to Present
If you want to impress guests or just spruce up your weeknight meal, try serving the pasta in individual shallow bowls with a small sprinkle of red pepper flakes and a lemon wedge on the side. Another fun idea is to plate it alongside roasted cherry tomatoes or caramelized onions for a burst of color and flavor contrast that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Chicken and Broccoli Pasta Recipe store beautifully in an airtight container in the fridge for up to 3 days. The sauce stays creamy and the chicken remains tender, making it perfect for a quick meal the next day.
Freezing
While freezing this dish is possible, it’s best to avoid if you want to maintain the freshest texture and flavor. Cream-based sauces can sometimes separate when thawed. If you freeze it, use a freezer-safe container and consume within one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken and broccoli pasta on the stove over low heat or microwave it in short bursts, stirring in a splash of milk or reserved pasta water to bring the creaminess back to life. Avoid overheating which might dry out the chicken or curdle the sauce.
FAQs
Can I use frozen broccoli instead of fresh in this Chicken and Broccoli Pasta Recipe?
Absolutely! Frozen broccoli works well here. Just add it to the pasta water towards the end of cooking, similar to fresh broccoli, but adjust the timing slightly to ensure it doesn’t overcook and become mushy.
What type of pasta is best for this recipe?
Penne, rotini, or fettuccine are excellent choices because their shapes hold onto the creamy sauce well. But honestly, use whatever pasta you love or have on hand—it’s a versatile recipe that adapts beautifully.
Can I make this recipe dairy-free or lighter?
Yes, swap the heavy cream for milk or a plant-based cream alternative and reduce the cheese amount to lighten the dish. Coconut milk or almond milk creamers can work if you want a dairy-free version, though the flavor will be a bit different.
Is this recipe suitable for meal prep?
Definitely. This Chicken and Broccoli Pasta Recipe reheats wonderfully and provides a nutritious, satisfying meal that’s easy to portion out for lunches or dinners throughout the week.
Can I add other vegetables to this dish?
Feel free! Mushrooms, sun-dried tomatoes, or spinach are fantastic additions. They bring extra layers of flavor and texture that complement the chicken and broccoli perfectly.
Final Thoughts
This Chicken and Broccoli Pasta Recipe is a shining example of how a handful of simple ingredients can come together to create something truly special. It’s creamy, comforting, and packed with fresh flavors that never get old. If you want a dish that’s quick enough for a weeknight but impressive enough to serve guests, this pasta will win your heart and your taste buds. Give it a try—you might find it quickly becoming a staple in your kitchen!
Print
Chicken and Broccoli Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Description
This creamy Chicken and Broccoli Pasta combines tender pieces of chicken, fresh broccoli florets, and al dente pasta in a rich Parmesan cream sauce. Easy to prepare in one skillet, it’s a perfect weeknight meal that’s both comforting and flavorful.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups broccoli florets
- 3 cloves garlic, minced
Pasta and Sauce
- 12 ounces pasta (penne, rotini, or fettuccine)
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Salt and pepper to taste
Optional Garnish
- Chopped parsley or lemon zest
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. In the last 2–3 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water, then set aside.
- Cook the Chicken: While the pasta cooks, season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: Reduce the skillet heat to medium. Add the minced garlic, Italian seasoning, and red pepper flakes (if using). Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Add Cheese: Stir in the grated Parmesan cheese, mixing until it melts completely and the sauce is smooth and creamy.
- Combine Everything: Return the cooked chicken, pasta, and broccoli to the skillet. Toss well to coat everything evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Cook for an additional 1–2 minutes until everything is heated through.
- Serve: Serve the pasta warm, topped with extra Parmesan cheese and garnished with chopped parsley or lemon zest if desired.
Notes
- To lighten the recipe, substitute heavy cream with milk and use less Parmesan cheese.
- For added flavor and texture, consider adding mushrooms or sun-dried tomatoes to the dish.
- Be careful not to overcook the broccoli to keep it slightly crisp.
- Reserve some pasta water to adjust the sauce consistency as needed.
