Chicken Broccoli Pasta
Chicken Broccoli Pasta is a classic, comforting dish that brings together juicy pieces of seared chicken, tender broccoli florets, and perfectly cooked pasta, all coated in a creamy garlic-Parmesan sauce. It’s a one-pan meal that’s hearty, delicious, and ready in under 30 minutes—perfect for a busy weeknight or cozy family dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Pasta Dish:
8 oz pasta (penne, fettuccine, or farfalle work great)
2 cups broccoli florets
2 tbsp olive oil
2 chicken breasts, boneless, skinless, cut into bite-sized pieces
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
For the Sauce:
1 tbsp olive oil
1 cup heavy cream (or half & half for lighter version)
1/2 cup grated Parmesan cheese
1/4 cup pasta cooking water (reserved)
Extra Parmesan and parsley for garnish (optional)
Instructions:
Step 1: Cook Pasta and Broccoli
1. Bring a large pot of salted water to a boil.
2. Add pasta and cook 1–2 minutes less than package directions.
3. Add broccoli to the pot for the last 2–3 minutes of pasta cooking.
4. Reserve 1/4 cup of pasta water, then drain pasta and broccoli, set aside.
Step 2: Cook Chicken
1. In a large skillet, heat olive oil over medium heat.
2. Season chicken with salt, pepper, and Italian seasoning.
3. Add chicken pieces and cook 6–7 minutes, until golden brown and cooked through. Remove from skillet and set aside.
Step 3: Make the Sauce
1. In the same pan, melt butter, then saute garlic for 30 seconds.
2. Pour in heavy cream, bring to a gentle simmer.
3. Stir in Parmesan cheese until melted and creamy.
4. Add a splash of reserved pasta water to thin if needed.
Step 4: Combine Everything
Add cooked pasta, broccoli, and chicken into the sauce.
Toss to coat evenly. Let it warm together for 2–3 minutes.
Serve hot, garnished with extra Parmesan and fresh parsley if desired.
Tips & Notes:
Want a lighter version? Use milk + cornstarch (1 tsp) instead of cream, and reduce cheese slightly.
Don’t overcook the broccoli—just tender-crisp is best for texture.
Add mushrooms, cherry tomatoes, or spinach for a veggie boost.
Make it spicy by upping the red pepper flakes or adding Cajun seasoning.
Great for meal prep—it reheats well with a splash of milk or broth.
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: Yes! Thaw it first and add during the final step of cooking instead of boiling.
Q: What pasta shape works best?
A: Short shapes like penne, rotini, and farfalle are great, but fettuccine works too.
Q: How can I make this dairy-free?
A: Use coconut cream or cashew cream, and a dairy-free Parmesan alternative.
Q: Can I make it ahead?
A: Yes! Store in the fridge for up to 3–4 days. Reheat gently with a splash of liquid.
Nutritional Info
Calories: 560
Protein: 35g
Fat: 27g
Saturated Fat: 11g
Carbohydrates: 45g
Fiber: 4g
Sugar: 3g
Sodium: 450mg