Chicken Broccoli Pasta Recipe

This creamy tender Chicken Broccoli Pasta is made with parmesan cheese and fresh florets and ready in 30 minutes. The hot pasta and vibrant broccoli fold right into the rich cheese sauce so every single noodle gets perfectly coated. I make this on busy weeknights when everyone needs a quick comfort meal.

Why This Classic Works

I used to overcook the broccoli until it turned into a mushy green mess mixed into the noodles. Now I add the florets to the pasta water right at the very end of the boiling time.

This simple trick keeps the vegetables crisp-tender and brightly colored. It also saves me from having to wash an extra steaming pot.

Chicken Broccoli Pasta Ingredients

• 8 oz penne pasta
• 2 cups fresh broccoli florets
• 1 lb boneless skinless chicken breasts, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Chicken Broccoli Pasta

1. Boil pasta and broccoli: Cook the penne in a large pot of salted boiling water according to package directions. Add the broccoli florets during the last 3 minutes of boiling. Drain and set aside.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then cook for 5 to 7 minutes until golden brown and cooked through.
3. Build the sauce: Lower the heat to medium and stir in the minced garlic, cooking for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the pan.
4. Simmer and thicken: Let the liquid simmer for 3 to 4 minutes until it slightly reduces. Remove from heat and stir in the grated parmesan cheese until smooth.
5. Combine and serve: Add the cooked pasta and broccoli into the skillet. Toss everything together until the noodles and vegetables are thickly coated in the warm cheese sauce.

Recipe Tips

• Grate your own cheese: Pre-shredded parmesan contains anti-caking agents that stop it from melting smoothly into the cream sauce.
• Chop uniform florets: Cut the broccoli into bite-sized pieces so they cook evenly during their short time in the pasta water.
• Save pasta water: Keep half a cup of the starchy boiling water before draining. You can splash it into the final dish if the sauce gets too thick.

What To Serve With Chicken Broccoli Pasta

Serve this hearty bowl with a crisp Caesar salad to cut through the rich cream sauce. A warm slice of garlic bread is also great for soaking up any extra parmesan sauce left in the bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the cream sauce back together without splitting.

FAQs

• Can I use frozen broccoli? Yes, you can use frozen broccoli florets. Add them directly to the pasta water during the last 2 minutes of cooking.
• What other pasta shapes work best? Rotini, farfalle, or ziti are excellent choices because their ridges and folds hold onto the creamy sauce well.
• Can I use milk instead of heavy cream? You can use whole milk, but the sauce will be much thinner. Whisk a tablespoon of flour into the milk before adding it to help thicken the sauce.
• Why did my cream sauce separate? High heat can cause dairy to curdle and split. Always lower the heat before adding your cream and cheese.

Nutrition

• Calories: 640 kcal
• Total Fat: 36g
• Saturated Fat: 18g
• Cholesterol: 165mg
• Sodium: 720mg
• Total Carbohydrate: 45g
• Protein: 38g

Try More Recipes:

• Chicken Pasta Bake Recipe
• Slow Cooker Olive Garden Chicken Pasta Recipe
• Chicken Sausage Zucchini Pasta Recipe

Chicken Broccoli Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy and tender Chicken Broccoli Pasta features juicy chicken breast, fresh crisp-tender florets, and a rich garlic parmesan cheese sauce. Ready in just 30 minutes from start to finish, it is a fast, hearty comfort meal for any busy weeknight.

Ingredients

• 8 oz penne pasta

• 2 cups fresh broccoli florets

• 1 lb boneless skinless chicken breasts, diced

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated parmesan cheese

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Boil pasta and broccoli: Cook the penne in a large pot of salted boiling water according to package directions. Add the broccoli florets during the last 3 minutes of boiling. Drain and set aside.
• 2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then cook for 5 to 7 minutes until golden brown and cooked through.
• 3. Build the sauce: Lower the heat to medium and stir in the minced garlic, cooking for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the pan.
• 4. Simmer and thicken: Let the liquid simmer for 3 to 4 minutes until it slightly reduces. Remove from heat and stir in the grated parmesan cheese until smooth.
• 5. Combine and serve: Add the cooked pasta and broccoli into the skillet. Toss everything together until the noodles and vegetables are thickly coated in the warm cheese sauce.