Chicken Broccoli Pasta is a comforting, wholesome dish that combines tender chicken, vibrant broccoli, and pasta in a creamy, flavorful sauce. It’s an easy and satisfying meal perfect for weeknight dinners or serving guests.
The creamy sauce ties all the ingredients together, creating a dish that’s hearty, delicious, and full of flavor. Whether you’re a pasta lover or looking for a way to incorporate more greens into your meals, this recipe is sure to impress!
Kitchen Equipment Needed
- Large pot
- Skillet or sauté pan
- Colander
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 12 oz (340 g) pasta (penne, rigatoni, or fettuccine)
- 2 tbsp olive oil or unsalted butter
- 2 chicken breasts, cubed or thinly sliced
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: Red pepper flakes for garnish
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil or butter over medium heat. Add the cubed chicken, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Broccoli: In the same skillet, add a bit more oil if needed. Sauté the minced garlic for about 30 seconds until fragrant, then add the broccoli florets. Cook for 4-5 minutes until the broccoli is tender but still crisp.
- Prepare the Sauce: Reduce heat to low. Stir in the heavy cream, chicken broth, and Parmesan cheese, mixing until the cheese is melted and the sauce is creamy. Add reserved pasta water as needed to adjust the consistency.
- Combine Everything: Return the chicken to the skillet and toss in the cooked pasta. Mix well to coat everything in the creamy sauce. Adjust seasoning with salt and pepper.
- Serve: Serve hot, garnished with additional Parmesan cheese or red pepper flakes if desired.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Nutrition (Per Serving – Based on 4 Servings)
- Calories: 520
- Protein: 32g
- Carbohydrates: 45g
- Fat: 22g
- Fiber: 4g
- Sugar: 2g
Expert Tips
- Pasta Choice: Use your favorite pasta shape—penne, bowtie, or linguine all work well.
- Broccoli Substitutes: Swap broccoli with zucchini, asparagus, or spinach for variety.
- Creamy Sauce: For extra creaminess, mix in a tablespoon of cream cheese or mascarpone.
FAQs
Can I use frozen broccoli? Yes, frozen broccoli works well. Just thaw it and drain any excess water before cooking.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Can I make this dish gluten-free? Absolutely! Use gluten-free pasta and ensure your other ingredients are gluten-free.
Storing & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet over low heat, adding a splash of milk or chicken broth to restore creaminess.
Substitutions & Variations
- Dairy-Free: Replace heavy cream with coconut cream and Parmesan with nutritional yeast or a vegan alternative.
- Low-Carb: Use zucchini noodles or spaghetti squash instead of pasta.
- Spicy Version: Add red pepper flakes or a splash of hot sauce for a kick.
Chicken Broccoli Pasta
Chicken Broccoli Pasta is a comforting, wholesome dish that combines tender chicken, vibrant broccoli, and pasta in a creamy, flavorful sauce. It’s an easy and satisfying meal perfect for weeknight dinners or serving guests.
Equipment
- Large pot
- - Skillet or sauté pan
- - Colander
- - Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- - 12 oz 340 g pasta (penne, rigatoni, or fettuccine)
- - 2 tbsp olive oil or unsalted butter
- - 2 chicken breasts cubed or thinly sliced
- - 3 cups broccoli florets
- - 3 cloves garlic minced
- - 1 cup heavy cream
- - 1 cup grated Parmesan cheese
- - 1/2 cup chicken broth
- - 1 tsp Italian seasoning
- - Salt and pepper to taste
- - Optional: Red pepper flakes for garnish
Instructions
- **Cook the Pasta:** Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- **Cook the Chicken:** In a large skillet, heat olive oil or butter over medium heat. Add the cubed chicken, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through. Remove the chicken from the skillet and set aside.
- **Sauté Garlic and Broccoli:** In the same skillet, add a bit more oil if needed. Sauté the minced garlic for about 30 seconds until fragrant, then add the broccoli florets. Cook for 4-5 minutes until the broccoli is tender but still crisp.
- **Prepare the Sauce:** Reduce heat to low. Stir in the heavy cream, chicken broth, and Parmesan cheese, mixing until the cheese is melted and the sauce is creamy. Add reserved pasta water as needed to adjust the consistency.
- **Combine Everything:** Return the chicken to the skillet and toss in the cooked pasta. Mix well to coat everything in the creamy sauce. Adjust seasoning with salt and pepper.
- **Serve:** Serve hot, garnished with additional Parmesan cheese or red pepper flakes if desired.
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