Chicken And Broccoli Pasta

Introduction

There’s something magical about pasta dishes that combine tender chicken, crisp-tender broccoli, and a velvety sauce that clings to every strand. This Chicken and Broccoli Pasta recipe strikes the perfect balance of hearty protein, fresh vegetables, and satisfying carbs. It’s the kind of meal that feels cozy and indulgent, yet wholesome enough for a regular weeknight dinner. Whether you’re feeding a hungry family or prepping a simple meal for yourself, this recipe delivers big flavor with minimal effort.

My recipe story

This recipe was born out of necessity on one of those busy weeknights where time and energy were in short supply. I had a couple of chicken breasts thawing, a head of broccoli sitting in the fridge, and a box of pasta in the pantry. Instead of defaulting to takeout, I decided to get creative with what I had. The result was a comforting pasta dish that quickly became a staple in my kitchen. Over the years, I’ve refined the sauce, experimented with different pasta shapes, and even tried adding various cheeses. Today, it remains one of the most requested meals in my household. It’s a recipe that proves simple ingredients can create something extraordinary.

Ingredient breakdown

The beauty of this recipe lies in its simplicity. At the core, you need chicken breasts, broccoli, pasta, and a creamy sauce built from butter, garlic, cream, and Parmesan. Each ingredient plays a key role in creating balance and depth of flavor. The chicken brings satisfying protein and a savory foundation. Broccoli adds color, texture, and nutrients, breaking up the richness with freshness. The pasta serves as the comforting base that ties it all together.

Butter and garlic start the sauce with an aromatic, mouthwatering base. Heavy cream creates the luxurious texture, while Parmesan cheese provides salty, nutty notes that round everything out. You can adjust the creaminess or cheese level depending on your taste, but these essentials give the dish its character. A pinch of red pepper flakes adds subtle warmth, though you can omit it for a milder version. Salt and pepper, as always, bring everything into harmony.

Equipment you’ll need

• Large pot for boiling pasta
• Colander for draining pasta and broccoli
• Large skillet or sauté pan for cooking chicken and sauce
• Sharp knife and cutting board
• Wooden spoon or spatula for stirring
• Measuring cups and spoons

Step-by-step directions

1. Prepare the pasta and broccoli: Bring a large pot of salted water to a boil. Add your pasta of choice and cook until al dente according to package instructions. In the last 3 minutes of cooking, toss in the broccoli florets so they become bright green and tender-crisp. Drain both together in a colander and set aside.
2. Cook the chicken: While the pasta cooks, heat butter in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then slice into bite-sized pieces. Add them to the skillet and cook until golden brown on the outside and no longer pink inside, about 6–8 minutes. Transfer chicken to a plate and keep warm.
3. Make the sauce: In the same skillet, add a little more butter if needed and sauté minced garlic until fragrant, about 1 minute. Pour in the heavy cream and let it simmer gently. Stir in grated Parmesan cheese until melted, creating a smooth, creamy sauce. Adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired.
4. Combine everything: Return the cooked chicken, pasta, and broccoli to the skillet. Toss well to coat every piece in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up. Let it all warm together for 2–3 minutes before serving.
5. Serve and enjoy: Transfer the Chicken and Broccoli Pasta to bowls or plates. Garnish with extra Parmesan cheese, cracked black pepper, and a sprinkle of fresh parsley for a burst of color and flavor. Serve immediately while hot and creamy.

Variations & substitutions

This recipe is highly adaptable to suit different tastes and dietary needs. Swap chicken breasts for chicken thighs if you prefer juicier, richer meat. For a vegetarian version, omit the chicken and add mushrooms or chickpeas for protein. Gluten-free pasta works perfectly if you need a wheat-free option, and you can even try zucchini noodles for a lighter, low-carb variation.

Not a fan of broccoli? Substitute with spinach, asparagus, or peas. You can also make the sauce with half-and-half instead of heavy cream for a lighter version, though it won’t be quite as rich. A handful of mozzarella or cheddar can be stirred into the sauce if you want a cheesier finish. Don’t be afraid to experiment!

Storage, freezing & make-ahead

Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving for too long, as it can dry out the chicken and broccoli.

If you’d like to freeze this dish, cook the pasta slightly underdone and skip adding the broccoli until reheating. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet, adding freshly steamed broccoli for the best texture. For make-ahead prep, cook the chicken and sauce in advance, then toss with freshly cooked pasta and broccoli just before serving.

Serving ideas & pairings

This Chicken and Broccoli Pasta is hearty enough to stand alone, but it pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette balances the richness of the creamy sauce. Garlic bread or warm focaccia is perfect for soaking up any extra sauce left on the plate. For drinks, try a chilled glass of Chardonnay or Sauvignon Blanc, which complement the creamy and savory notes beautifully. If you’re serving kids or prefer non-alcoholic options, sparkling water with lemon makes a refreshing pairing. For dessert, a light fruit salad or lemon sorbet rounds out the meal nicely.

FAQ

Can I use frozen broccoli?
Yes, frozen broccoli works perfectly. Just add it directly to the pasta water for the last 3 minutes of cooking time.

What pasta shape works best?
Short pasta like penne, rotini, or rigatoni hold the sauce well, but spaghetti or fettuccine are also delicious choices.

Can I make this dish dairy-free?
Absolutely! Use olive oil instead of butter, coconut cream or oat cream instead of heavy cream, and a dairy-free cheese alternative.

How do I prevent the chicken from drying out?
Don’t overcook it. Cut into small pieces, cook until just done, and let it finish cooking gently in the sauce.

Can I add extra vegetables?
Yes! Mushrooms, zucchini, bell peppers, or spinach make great additions to boost flavor and nutrition.

Final thoughts

Chicken and Broccoli Pasta is proof that you don’t need complicated ingredients or hours in the kitchen to create a comforting, crowd-pleasing meal. With its balance of creamy sauce, tender chicken, and fresh broccoli, it’s a dish that feels indulgent yet nourishing. Perfect for weeknights, gatherings, or even meal prep, it’s a recipe worth keeping in your regular rotation. Once you try it, you’ll find yourself coming back to it again and again—because simple food, when done right, never goes out of style.

Chicken And Broccoli Pasta

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• Author: Sarah White
• Total Time: 30 minutes
• Yield: 4 servings

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Description

A creamy, comforting pasta dish with tender chicken, fresh broccoli, and a rich Parmesan sauce. Perfect for quick weeknight dinners.

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Ingredients

• 2 chicken breasts, boneless and skinless

• 2 tablespoons butter
• 3 cloves garlic, minced

• 2 cups broccoli florets

• 12 ounces pasta (penne, rotini, or spaghetti)
• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)
  

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, adding broccoli in the last 3 minutes. Drain and set aside.

2. While pasta cooks, heat butter in a large skillet. Season chicken with salt and pepper, cut into bite-sized pieces, and cook until golden and fully cooked. Remove and set aside.

3. In the same skillet, add garlic and sauté until fragrant. Stir in cream and simmer gently. Add Parmesan, stirring until smooth.
4. Return chicken, pasta, and broccoli to the skillet. Toss until evenly coated in sauce. Add pasta water if needed to adjust consistency.

5. Garnish with parsley and extra Parmesan. Serve hot.
   

Notes

 For a lighter version, substitute half-and-half for cream. Leftovers keep well in the fridge for up to 3 days and can be reheated with a splash of milk.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American