Chicken and Broccoli Pasta

When you need something comforting, satisfying, and fast enough for a weeknight but delicious enough for company, this Chicken and Broccoli Pasta delivers every time. It’s creamy, rich, and full of flavor, yet packed with fresh broccoli and juicy chicken that balance it all out. The moment that garlicky Parmesan aroma hits the air, you’ll know you’re in for something good.

Behind the Recipe

This dish has been a staple in my kitchen ever since a busy weeknight left me tossing together some leftover chicken and a bag of broccoli with a box of pasta. One taste of the creamy sauce clinging to tender noodles and crisp-tender broccoli, and it became a regular request. It’s easy, satisfying, and feels like a cozy hug in a bowl — with enough greens to make it feel just a little virtuous.

Recipe Origin or Trivia

Pasta with cream-based sauces and vegetables has long been a beloved part of Italian-American cooking. While not traditionally Italian, the combination of pasta, chicken, and broccoli became popular in the United States in the ’80s and ’90s as a quick, family-friendly dinner. This version brings together the best of both worlds — that hearty pasta comfort with the freshness of vegetables and lean protein.

Why You’ll Love Chicken and Broccoli Pasta

Here’s why this pasta dish is always a crowd-pleaser:

Versatile: Works as a full meal or a side, and fits every season.

Budget-Friendly: Uses pantry staples and stretches a little chicken a long way.

Quick and Easy: From stovetop to table in about 30 minutes.

Customizable: Swap the pasta, toss in extra veggies, or change the cheese.

Crowd-Pleasing: Kid-friendly, adult-approved, and always satisfying.

Make-Ahead Friendly: Cook ahead and reheat — it holds up beautifully.

Great for Leftovers: Even better the next day as the flavors soak into the pasta.

Chef’s Pro Tips for Perfect Results

It’s simple to make, but a few tricks take it to the next level:

• Cook pasta al dente: So it holds its shape and texture when mixed with sauce.
• Blanch broccoli: Add it to the pasta pot during the last 2 minutes of cooking.
• Use reserved pasta water: It helps loosen and thicken the sauce naturally.
• Brown the chicken: Adds extra flavor and a beautiful golden color.
• Add cheese off heat: Prevents it from clumping and keeps the sauce smooth.

Kitchen Tools You’ll Need

No fancy tools required, just some kitchen basics:

Large Pot: To cook pasta and blanch broccoli.

Skillet or Sauté Pan: For cooking chicken and building the sauce.

Tongs or Wooden Spoon: To stir and toss everything evenly.

Measuring Cups and Spoons: For getting the ratios just right.

Colander: To drain the pasta and broccoli quickly.

Ingredients in Chicken and Broccoli Pasta

These simple ingredients come together to create big flavor:

1. Boneless Skinless Chicken Breast: 2 large, diced. Lean, juicy protein that cooks fast and evenly.
2. Broccoli Florets: 3 cups. Adds freshness, crunch, and bright green color.
3. Pasta (Fettuccine or Penne): 12 oz. A sturdy noodle that holds onto the creamy sauce.
4. Garlic Cloves: 4, minced. Gives the sauce a warm, savory base.
5. Heavy Cream: 1 cup. Rich, smooth, and perfect for a luxurious finish.
6. Parmesan Cheese: ¾ cup, freshly grated. Brings salty, nutty flavor to the sauce.
7. Olive Oil: 2 tablespoons. Used for sautéing the chicken and garlic.
8. Butter: 2 tablespoons. Helps make the sauce velvety and flavorful.
9. Salt: 1 teaspoon. Enhances every element of the dish.
10. Black Pepper: ½ teaspoon. Adds subtle spice and depth.

Ingredient Substitutions

Need to swap something out? Here are a few options:

Chicken Breast: Use chicken thighs, rotisserie chicken, or even tofu for a meatless version.

Heavy Cream: Half and half or whole milk with a bit of flour for thickness.

Parmesan: Pecorino Romano or a dairy-free cheese alternative.

Pasta: Any shape works — rigatoni, shells, even spaghetti.

Broccoli: Try broccolini, asparagus, or spinach instead.

Ingredient Spotlight

Broccoli: More than just a vegetable filler, broccoli adds a bit of bite, color, and freshness that keeps this pasta from feeling too heavy.

Parmesan Cheese: Freshly grated is best — it melts more smoothly and brings that umami-rich, salty punch that ties the whole dish together.

Instructions for Making Chicken and Broccoli Pasta

This recipe comes together quickly, so have everything prepped and ready to go:

1. Preheat Your Equipment:
   Bring a large pot of salted water to a boil and heat a skillet over medium heat.
2. Combine Ingredients:
   Add pasta to the boiling water. In the last 2 minutes of cooking, add the broccoli. Drain and reserve ½ cup of the pasta water.
3. Prepare Your Cooking Vessel:
   In the skillet, heat olive oil and cook the diced chicken until golden and cooked through, about 5–7 minutes. Remove and set aside.
4. Assemble the Dish:
   In the same skillet, melt butter and sauté garlic for 1–2 minutes until fragrant. Stir in cream and reserved pasta water.
5. Cook to Perfection:
   Let the sauce simmer for a few minutes. Add cooked chicken, pasta, and broccoli back in. Toss to coat evenly.
6. Finishing Touches:
   Off the heat, stir in grated Parmesan, salt, and black pepper. Mix until the cheese is melted and the sauce is creamy.
7. Serve and Enjoy:
   Plate it up hot with an extra sprinkle of Parmesan or chopped parsley on top.

Texture & Flavor Secrets

This dish has a beautiful mix of textures — the pasta is tender but with bite, the broccoli is crisp-tender, and the chicken is juicy and seared. The sauce is creamy without being heavy, thanks to a touch of pasta water that gives it body without needing too much cream. Garlic, Parmesan, and pepper tie everything together into a comforting but bright flavor profile.

Cooking Tips & Tricks

Boost your results with these quick pointers:

• Save pasta water before draining — it’s liquid gold for the sauce.
• Cut broccoli into bite-sized florets so they cook evenly.
• Let the chicken rest after cooking to keep it juicy.
• Grate cheese fresh for better melt and flavor.

What to Avoid

A few missteps to watch out for:

• Overcooking broccoli. It should be bright green and still have bite.
• Boiling cream too hard. It can separate or curdle.
• Using pre-shredded cheese. It won’t melt as smoothly.
• Crowding the skillet when browning chicken — do it in batches if needed.

Nutrition Facts

Servings: 4
Calories per serving: 560

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

Chicken and Broccoli Pasta stores well and reheats beautifully. Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk and warm gently on the stove or in the microwave. You can also make the sauce separately ahead of time and assemble just before serving for maximum freshness.

How to Serve Chicken and Broccoli Pasta

Serve hot in bowls with a little extra Parmesan and cracked black pepper on top. Pair it with garlic bread, a crisp green salad, or roasted veggies for a complete meal. It’s also lovely with a splash of lemon juice for a bright contrast.

Creative Leftover Transformations

Turn leftovers into brand-new meals:

• Bake into a pasta casserole with a breadcrumb topping.
• Add a bit of broth and turn it into a creamy pasta soup.
• Mix in sautéed mushrooms or spinach to bulk it up.
• Use as a filling for a savory pie or wrap.

Additional Tips

A few last ideas to level up your pasta night:

• Add a pinch of red pepper flakes for gentle heat.
• Use a microplane to finely grate garlic right into the sauce.
• Stir in chopped sun-dried tomatoes for an extra flavor boost.

Make It a Showstopper

Presentation can elevate even the simplest pasta. Serve in wide shallow bowls, twirl pasta into a nest, sprinkle extra cheese and fresh parsley on top, and finish with a drizzle of good olive oil. Place a lemon wedge on the side for a pop of brightness.

Variations to Try

Get creative with these simple twists:

• Lemon Garlic Version: Add lemon zest and juice to the sauce for extra zing.
• Mushroom Boost: Add sautéed mushrooms with the chicken for earthy richness.
• Spicy Kick: Toss in chili flakes or hot sauce to wake things up.
• Gluten-Free Option: Use your favorite GF pasta and check the cream and cheese labels.
• Vegan Twist: Sub in chickpeas, use coconut cream, and dairy-free cheese.

FAQ’s

Q1: Can I use frozen broccoli?

A1: Yes, just thaw and pat dry before adding to avoid watering down the sauce.

Q2: Can I use milk instead of cream?

A2: You can, though the sauce will be thinner. Add a spoon of flour or cheese to thicken.

Q3: What’s the best pasta to use?

A3: Penne, rotini, or fettuccine work best for holding onto the sauce.

Q4: Can I make it ahead?

A4: Yes! Store the sauce and pasta separately, then toss together before serving.

Q5: How do I reheat it?

A5: Add a splash of milk and reheat gently on the stove or in the microwave.

Q6: Can I use rotisserie chicken?

A6: Absolutely — it makes prep even faster.

Q7: Is this freezer-friendly?

A7: It’s best fresh, but you can freeze it. Reheat slowly to prevent cream from separating.

Q8: Can I add more veggies?

A8: Yes, mushrooms, peas, or spinach work great.

Q9: How do I make it lighter?

A9: Use milk instead of cream and reduce the cheese slightly.

Q10: Is this dish spicy?

A10: Not by default, but you can spice it up with chili flakes or hot sauce.

Conclusion

This Chicken and Broccoli Pasta is the kind of dish that turns any dinner into something special. Creamy, hearty, and full of comforting flavors, it’s one of those recipes that you’ll reach for again and again. Trust me, it’s worth every bite.

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