This dish is pure comfort in a bowl. Creamy, cheesy, and loaded with tender chicken and vibrant broccoli, it’s a meal that’s easy enough for a weeknight but satisfying enough for a cozy weekend dinner. Perfect for the whole family or as leftovers for a few days of delicious meals!
Why You’ll Love This Recipe?
This recipe comes together in no time with simple ingredients you probably already have in your kitchen. It’s hearty and filling, yet packed with veggies for a balanced touch. Plus, the creamy sauce is so irresistible you’ll want to lick the plate clean!
Ingredients
Here’s a quick look at what you’ll need to make this dish:
- Chicken breast or thighs
- Broccoli florets
- Pasta of your choice (penne, fettuccine, or even rotini work well)
- Cream, butter, and Parmesan cheese
The full ingredient list and detailed measurements are down in the recipe card!
Directions
- Cook the pasta in salted boiling water until al dente. Reserve a cup of pasta water before draining.
- While the pasta cooks, steam or blanch the broccoli until tender and bright green. Set aside.
- In a large skillet, cook the chicken until golden and fully cooked. Remove and slice into bite-sized pieces.
- In the same skillet, melt butter and stir in cream. Simmer until slightly thickened, then stir in Parmesan cheese. Add a splash of pasta water for a silkier sauce if needed.
- Toss the pasta, chicken, and broccoli in the creamy sauce until everything is well coated.
- Serve hot, with extra Parmesan on top if you’d like!
Expert Tips and Tricks
- Save some pasta water! It’s liquid gold for making the sauce extra creamy without diluting the flavor.
- Use freshly grated Parmesan cheese for the best flavor and melting consistency.
- Don’t overcook the broccoli—it should be tender but still vibrant to retain its flavor and nutrients.
Recipe Variations and Possible Substitutions
- Swap chicken for shrimp, tofu, or even mushrooms for a vegetarian option.
- Add extra veggies like peas, spinach, or cherry tomatoes for more color and flavor.
- Use whole-grain pasta or gluten-free pasta if you prefer.
Serving and Pairing Suggestions
This creamy pasta pairs wonderfully with a side of garlic bread or a crisp Caesar salad. For a touch of freshness, sprinkle chopped parsley or a squeeze of lemon over the top before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to the pasta and warm it on the stovetop over low heat, stirring gently. The sauce will come back together beautifully.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the components (pasta, chicken, broccoli, and sauce) ahead of time and combine them just before serving for the freshest taste.
2. What’s the best pasta for this recipe?
Any pasta works well, but shapes like penne, fettuccine, or rotini hold the creamy sauce best.
3. Can I freeze this pasta?
Cream-based sauces don’t always freeze well, but you can freeze it in an airtight container for up to a month. Thaw in the fridge and reheat gently with extra cream or milk.
4. How can I make this healthier?
Use light cream, whole-grain pasta, or add more vegetables for a lighter yet still comforting version.
Conclusion
This creamy chicken and broccoli pasta recipe is a crowd-pleaser that checks all the boxes for comfort, flavor, and ease. Whether you’re whipping it up for a weeknight dinner or meal-prepping for the week, it’s sure to become a family favorite. Get your fork ready—it’s time to dig in!
Print
Comforting Creamy Chicken & Broccoli Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken and broccoli pasta is the ultimate comfort food! Tender chicken, vibrant broccoli, and al dente pasta are coated in a rich, creamy garlic-Parmesan sauce. It’s a quick and satisfying meal perfect for busy weeknights or cozy family dinners.
Ingredients
- 8 oz (225g) pasta (penne or fettuccine works well)
- 2 cups (300g) broccoli florets
- 2 tbsp olive oil
- 2 chicken breasts, diced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups (360ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden and fully cooked (internal temperature of 165°F/74°C). Remove and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes if using.
- Combine: Add the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss until everything is well-coated and heated through.
- Serve: Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve warm.
Notes
- Use rotisserie chicken or leftover cooked chicken for an even quicker version.
- Substitute the heavy cream with half-and-half for a lighter sauce.
- Add mushrooms or spinach for extra vegetables.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg