Creamy Chicken and Broccoli Pasta Recipe

Introduction

This Chicken and Broccoli Pasta is a quick and satisfying meal that combines tender chicken, vibrant broccoli, and creamy sauce over your favorite pasta. Perfect for a weeknight dinner, it balances flavors and textures effortlessly.

Ingredients

• 2 boneless, skinless chicken breasts, diced
• 2 cups broccoli florets (steamed or blanched)
• 3 cups cooked pasta (penne, rotini, or spaghetti work well)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream (or half-and-half for a lighter version)
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional for heat)
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
2. Step 2: In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Step 3: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce thickens slightly, about 3-4 minutes. Add red pepper flakes if using.
4. Step 4: Return the cooked chicken to the skillet along with the steamed broccoli. Stir to combine and heat through for 2-3 minutes.
5. Step 5: Add the cooked pasta to the skillet and toss everything until well coated with the creamy sauce. Adjust seasoning with salt and pepper as needed.
6. Step 6: Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter sauce with less fat.
• Try adding mushrooms or sun-dried tomatoes for extra flavor and texture.
• Cooking the broccoli by steaming preserves texture and color best, but blanching works nicely too.
• For a spicy kick, increase the red pepper flakes or add a dash of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water as needed to loosen the sauce and keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just steam or blanch it before adding to the pasta to avoid excess moisture.

What other pastas work best for this dish?

Penne, rotini, or spaghetti are ideal because they hold the creamy sauce well, but you can use any pasta you prefer.

Creamy Chicken and Broccoli Pasta Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

This Chicken and Broccoli Pasta is a creamy, comforting dish that combines tender chicken breast pieces with nutrient-packed broccoli florets and perfectly cooked pasta. Coated in a rich garlic Parmesan cream sauce, it’s a quick and satisfying meal that’s ideal for weeknight dinners.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Protein

• 2 boneless, skinless chicken breasts, diced

Vegetables

• 2 cups broccoli florets (steamed or blanched)
• 3 cloves garlic, minced

Pasta

• 3 cups cooked pasta (penne, rotini, or spaghetti)

Sauce

• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream (or half-and-half for a lighter version)
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional for heat)

Garnish

• Fresh parsley (optional)

Instructions

1. Prepare the chicken: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook until they are golden brown and cooked through, about 5-7 minutes. Season with salt and pepper during cooking for flavor.
2. Sauté the garlic: Push the cooked chicken to one side of the skillet and add the minced garlic to the empty space. Sauté it for about 1-2 minutes until fragrant but not burnt, stirring frequently.
3. Create the sauce: Lower the heat to medium-low and pour in 1 cup of heavy cream (or half-and-half for a lighter option). Stir to combine the chicken and garlic with the cream. Let it simmer gently for 2-3 minutes, allowing the cream to thicken slightly.
4. Add Parmesan cheese and seasoning: Stir in 1/2 cup of grated Parmesan cheese until melted and well incorporated into the sauce. Add the 1/4 teaspoon red pepper flakes if you desire a little heat. Adjust seasoning with salt and pepper to taste.
5. Combine broccoli and pasta: Add the steamed or blanched broccoli florets and 3 cups of cooked pasta to the skillet. Toss everything together thoroughly to coat the pasta and broccoli evenly with the sauce and chicken.
6. Finish and serve: Cook for an additional 2-3 minutes until the dish is heated through. Garnish with fresh parsley if desired, then serve immediately for the best flavor and texture.

Notes

• Use cooked pasta that’s al dente for best texture; refrigerate leftovers promptly.
• To make it lighter, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
• Steaming or blanching broccoli before adding prevents it from becoming soggy.
• Using fresh Parmesan cheese improves the flavor compared to pre-grated versions.
• Add red pepper flakes carefully if sensitive to heat; optional to omit.
• Leftover pasta can be stored in the refrigerator for up to 3 days.

Keywords: chicken broccoli pasta, creamy chicken pasta, garlic Parmesan pasta, easy weeknight dinner, one-pan pasta dish