Chicken and Broccoli Pasta Recipe brings tender chicken, bright broccoli, and a garlicky, creamy Parmesan sauce that clings to every bite. It suits busy cooks and hungry families, and it clocks in at about 30 minutes. I made this after soccer practice pickup and nobody tried to trade their broccoli for more noodles, which felt like a small miracle.
Why You Should Try This Chicken and Broccoli Pasta Recipe
Chicken and Broccoli Pasta Recipe hits that cozy, creamy, weeknight sweet spot without fussy steps. You get protein, veg, and carbs in one pan-skillet tag team, and the sauce tastes rich while still feeling light enough for a Tuesday. The leftovers reheat like a dream with a splash of pasta water or broth.
Creamy, garlicky, and weeknight-fast, this pasta wins over veggie skeptics and cleans plates every time ★★★★★
Ingredients You’ll Need
- 12 ounces short pasta (penne, rotini, or farfalle work best; I like De Cecco or Barilla)
- 3 cups small broccoli florets (fresh or frozen; frozen goes in straight from the bag)
- 1 pound boneless skinless chicken breasts, thinly sliced into bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano plus 1/2 teaspoon dried basil)
- 1/2 teaspoon red pepper flakes, optional
- 1/2 cup low sodium chicken broth (Swanson works well, or use 1/2 teaspoon Better Than Bouillon with water)
- 1 cup half and half or whole milk (use heavy cream for extra richness)
- 3/4 cup finely grated Parmesan cheese (use real Parmigiano Reggiano if possible), plus extra for serving
- 1 teaspoon lemon zest and 1 tablespoon lemon juice, optional but brightens the sauce
- 1 tablespoon chopped fresh parsley, optional
- Kosher salt and freshly ground black pepper
- 1 cup reserved pasta water
Pantry shortcuts and swaps:
- Use rotisserie chicken or leftover grilled chicken to save time.
- Stir in 2 tablespoons cream cheese for extra body if your milk is very lean.
- Gluten-free pasta works; cook it 1 to 2 minutes under the package time so it holds up.
- Dairy-free spin: use olive oil only, unsweetened oat milk, and 2 tablespoons nutritional yeast, then adjust salt.
Equipment:
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander, tongs, wooden spoon, microplane or grater, measuring cups
How to Make Chicken and Broccoli Pasta Recipe
Salt, boil, and blanch
- Bring a large pot of water to a boil and season it generously with salt. Cook the pasta until al dente, following package time minus 1 minute. In the last 2 minutes, add the broccoli to the pot to blanch it. Reserve 1 cup pasta water, then drain pasta and broccoli together.
Sear the chicken
- Pat the chicken dry and season it with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and Italian seasoning. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook 4 to 6 minutes, stirring once or twice, until golden and cooked through. Transfer the chicken to a plate.
Build the sauce
- Lower heat to medium. Add the remaining 1 tablespoon butter and the garlic to the skillet and cook 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits. Stir in half and half or milk, bring it to a gentle simmer, then sprinkle in the Parmesan while stirring until it melts and the sauce thickens, 2 to 3 minutes.
Finish and toss
- Add red pepper flakes, lemon zest, and lemon juice. Return the chicken to the skillet. Add the drained pasta and broccoli and toss to coat, splashing in reserved pasta water as needed to loosen to a silky, glossy sauce. Taste and season with more salt and pepper, then top with parsley and extra Parmesan.
Optional add-ins
- Fold in 1/2 cup thawed peas, 1/2 cup sliced sun-dried tomatoes, or sautéed mushrooms. Crisp bacon or pancetta adds smoky depth. A spoon of pesto gives a herby twist.
Tips & Tricks
- Cut chicken thin so it cooks fast and stays tender.
- Season pasta water well so the whole dish tastes balanced.
- Add cheese off the boil; high heat can make it clump.
- Save pasta water; it turns good sauce into great sauce.
- Use fresh broccoli for a little bite, or frozen for speed.
- Zest the lemon before cutting it; the peel grips the grater better.
- Reheat with a splash of water, broth, or milk to revive the sauce.
- Keep garlic pale gold, not brown, to avoid bitterness.
What to Serve with Chicken and Broccoli Pasta Recipe
Serve this creamy chicken and broccoli pasta with a crisp green salad and a bright vinaigrette. Garlic bread or warm focaccia makes the sauce-swipe situation very happy. Pour a light white wine like Pinot Grigio or Sauvignon Blanc, or go with sparkling water and lemon if you want a zero-proof pairing.
Make-Ahead and Storage
Store leftovers in an airtight container in the fridge for 3 to 4 days. Freeze portions for up to 2 months, keeping in mind creamy sauces sometimes separate after thawing. Reheat gently on the stovetop over low heat with a splash of water, broth, or milk, stirring until the sauce turns smooth again. For the microwave, heat in short bursts, stir between rounds, and add a little liquid as needed.
Chicken and Broccoli Pasta Recipe
Ingredients
Instructions
- Bring a large pot of water to a boil and season it generously with salt. Cook the pasta until al dente, following package directions minus 1 minute.
- In the last 2 minutes of the pasta cook time, add the broccoli florets to the pot to blanch them. Reserve 1 cup of the starchy pasta water, then drain the pasta and broccoli together and set aside.
- Pat the chicken dry and season with about 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the Italian seasoning.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 6 minutes, stirring once or twice, until golden and cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon butter and the minced garlic to the skillet. Cook for about 30 seconds, just until fragrant, keeping the garlic pale and not browned.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the half and half or whole milk and bring to a gentle simmer.
- Sprinkle in the Parmesan cheese while stirring, letting it melt into the sauce. Continue to cook for 2 to 3 minutes, until the sauce slightly thickens and becomes creamy.
- Stir in the red pepper flakes, lemon zest, and lemon juice if using. Return the cooked chicken and any juices on the plate to the skillet.
- Add the drained pasta and broccoli to the skillet. Toss everything together, adding splashes of the reserved pasta water as needed until the sauce is silky and coats the pasta and broccoli.
- Taste and adjust seasoning with additional salt and pepper as needed. Sprinkle with chopped parsley and extra Parmesan before serving, if desired.
Notes
Approximate per serving (1/4 of recipe): 650 calories; fat 27 g; saturated fat 11 g; carbohydrates 62 g; fiber 4 g; sugars 6 g; protein 40 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.