There’s something incredibly comforting about a warm, creamy pasta dish, especially when it’s packed with tender chicken and fresh, vibrant broccoli. This Chicken and Broccoli Pasta is one of those meals that feels like a big hug in a bowl. It’s creamy, satisfying, and loaded with flavors that bring together the best of home cooking.
This recipe is perfect for busy weeknights when you want something quick but still hearty and homemade. The combination of juicy chicken, nutritious broccoli, and perfectly cooked pasta all coated in a rich, velvety sauce makes this a meal the whole family will love.
I remember the first time I made this dish—it was a chilly evening, and I wanted something warm and filling but didn’t have a ton of ingredients on hand. A quick glance in my pantry and fridge led me to some pasta, chicken, and a fresh head of broccoli. With a bit of creativity, this dish was born, and it’s been a favorite in my home ever since!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Creamy & Delicious: The sauce is rich and smooth, coating every bite of pasta perfectly.
- Nutritious: Broccoli adds a boost of vitamins and fiber, making this a well-balanced meal.
- Customizable: Swap out ingredients or add extras like mushrooms, bell peppers, or even a sprinkle of red pepper flakes for heat.
Ingredients You’ll Need
- 8 oz pasta (penne, fettuccine, or your favorite)
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional, for spice)
How to Make Chicken and Broccoli Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. About 2 minutes before the pasta is done, add the broccoli florets to the boiling water. This helps them cook just enough to be tender while still keeping a bit of crunch. Once both are done, drain and set aside.
Step 2: Cook the Chicken
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with Italian seasoning, salt, and black pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from the skillet and set aside.
Step 3: Make the Creamy Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for 2-3 minutes to allow the flavors to meld together. Then, slowly stir in the mozzarella and Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy. If you like a bit of heat, sprinkle in some red pepper flakes at this point.
Step 4: Combine Everything
Return the cooked chicken to the skillet and stir to coat it in the sauce. Then, add the drained pasta and broccoli, tossing everything together until well combined. Let it cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat everything beautifully.
Step 5: Serve & Enjoy
Serve the pasta hot, garnished with extra Parmesan cheese if desired. Pair it with a side of garlic bread or a fresh green salad for a complete meal.
Helpful Tips
- Don’t Overcook the Broccoli: Adding it to the pasta water for the last 2 minutes keeps it bright green and slightly crisp.
- Use Freshly Grated Cheese: Pre-shredded cheese doesn’t melt as smoothly due to added anti-caking agents.
- Thin Out the Sauce if Needed: If the sauce gets too thick, add a splash of extra chicken broth or pasta water to loosen it.
- Make It Healthier: Swap the heavy cream for half-and-half or a mix of milk and Greek yogurt for a lighter version.
- Add More Protein: Want even more protein? Toss in some cooked shrimp or turkey ham for extra flavor.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Notes
- This dish is best enjoyed fresh, but leftovers can be stored and reheated easily.
- Feel free to experiment with different pasta shapes, depending on what you have on hand.
Nutritional Information (Per Serving)
- Calories: 520
- Protein: 38g
- Carbohydrates: 45g
- Fat: 22g
- Fiber: 4g
Frequently Asked Questions
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just add frozen broccoli to the pasta water for the last minute of cooking instead of two.
What Can I Use Instead of Heavy Cream?
You can substitute half-and-half, whole milk, or even a mix of milk and Greek yogurt for a lighter option.
Can I Make This Dish Ahead of Time?
Yes! You can cook the pasta, chicken, and sauce separately and store them in the fridge. When ready to eat, reheat everything together on the stove with a splash of chicken broth or milk.
How Do I Keep the Sauce Creamy When Reheating?
When reheating, add a splash of milk or chicken broth and stir well to bring back the creaminess.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This dish is best enjoyed fresh, but you can freeze it without the sauce. When reheating, make a fresh batch of sauce for the best texture.
- Reheating: Warm leftovers in a skillet over low heat, adding a little milk or broth to loosen the sauce.
Related Recipes
If you liked this Chicken and Broccoli Pasta, you’ll love these other comforting pasta dishes:
Conclusion
This Chicken and Broccoli Pasta is a go-to comfort meal that’s as easy to make as it is delicious. Whether you’re making it for a cozy dinner at home or meal-prepping for the week, it’s a foolproof recipe that delivers on flavor every time.
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Creamy Chicken and Broccoli Pasta
Description
There’s something incredibly comforting about a warm, creamy pasta dish, especially when it’s packed with tender chicken and fresh, vibrant broccoli. This Chicken and Broccoli Pasta is one of those meals that feels like a big hug in a bowl. It’s creamy, satisfying, and loaded with flavors that bring together the best of home cooking.
This recipe is perfect for busy weeknights when you want something quick but still hearty and homemade. The combination of juicy chicken, nutritious broccoli, and perfectly cooked pasta all coated in a rich, velvety sauce makes this a meal the whole family will love.
I remember the first time I made this dish—it was a chilly evening, and I wanted something warm and filling but didn’t have a ton of ingredients on hand. A quick glance in my pantry and fridge led me to some pasta, chicken, and a fresh head of broccoli. With a bit of creativity, this dish was born, and it’s been a favorite in my home ever since!
Ingredients
- 8 oz pasta (penne, fettuccine, or your favorite)
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional, for spice)
Instructions
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. About 2 minutes before the pasta is done, add the broccoli florets to the boiling water. This helps them cook just enough to be tender while still keeping a bit of crunch. Once both are done, drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with Italian seasoning, salt, and black pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for 2-3 minutes to allow the flavors to meld together. Then, slowly stir in the mozzarella and Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy. If you like a bit of heat, sprinkle in some red pepper flakes at this point.
Return the cooked chicken to the skillet and stir to coat it in the sauce. Then, add the drained pasta and broccoli, tossing everything together until well combined. Let it cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat everything beautifully.
Serve the pasta hot, garnished with extra Parmesan cheese if desired. Pair it with a side of garlic bread or a fresh green salad for a complete meal.
Notes
- This dish is best enjoyed fresh, but leftovers can be stored and reheated easily.
- Feel free to experiment with different pasta shapes, depending on what you have on hand.