Creamy Chicken and Broccoli Pasta
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I grew up on simple, hands-on weeknight dinners, and this creamy chicken and broccoli pasta is one of those recipes that feels like a hug on a plate. Tender diced chicken, crisp-tender broccoli, and a silky Parmesan cream sauce tossed with rigatoni or penne come together in about 30 minutes — perfect when you want comfort food without a lot of fuss. If you like a similar easy classic, try this quick chicken and broccoli pasta for another quick weeknight option.
Why you’ll love this dish
This recipe hits a sweet spot: it’s quick, filling, and flexible. The cream binds everything so every forkful has chicken, pasta, and broccoli — kid-approved and adult-satisfying. It’s also budget-friendly (one skillet for the sauce, a single pot for the pasta) and easy to scale up for guests.
“Simple ingredients, big comfort — this pasta tastes like a restaurant dish you can whip up on a Tuesday night.”
Because the chicken is diced, it cooks fast and stays tender. Using fresh broccoli keeps the texture lively and prevents the sauce from getting watery. And when you’re short on time, the whole meal can be on the table in well under an hour.
How this recipe comes together
Step-by-step overview:
- Boil the pasta and briefly cook the broccoli in the same pot so you don’t lose time or extra pans.
- Sear diced chicken in olive oil until golden and cooked through.
- Make a quick cream sauce in the skillet with butter, garlic, cream, and chicken broth, then melt in Parmesan.
- Toss pasta, broccoli, and chicken into the sauce to coat evenly.
- Garnish with chopped parsley and extra Parmesan, then serve.
This structure keeps flavors clean and lets you control texture — cook the broccoli to your preference and finish the sauce to the thickness you like.
What you’ll need
- 8 oz rigatoni or penne pasta (rigatoni holds sauce well)
- 2 cups broccoli florets (fresh is best; frozen can work — see notes)
- 1 lb boneless chicken breast, diced into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or low-fat cream for a lighter version)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Salt & pepper, to taste
- Parsley, chopped (for garnish)
Notes and substitutions: use penne if you want smaller bites, swap Parmesan for Pecorino for a sharper edge, or use half-and-half (simmer slightly longer) if you prefer less rich sauce. For a shorter-ingredient take, check the five-ingredient variation that pares this down.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions minus 1–2 minutes for al dente. In the last 3 minutes of pasta cooking, add the broccoli florets to the same pot so they steam and cook quickly. Drain, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Add to the pan and cook, stirring occasionally, until golden and no longer pink, about 6–8 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add 2 tbsp butter to the skillet. Once melted, stir in minced garlic and cook 30–45 seconds until fragrant.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Simmer gently for 2–3 minutes to thicken slightly.
- Stir in 1/2 cup grated Parmesan until melted and smooth. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it. Taste and season with salt and pepper.
- Return the chicken to the skillet, then add the drained pasta and broccoli. Toss everything together until evenly coated in sauce and heated through, 1–2 minutes. If you want a silkier texture, add more reserved pasta water a tablespoon at a time.
- Serve immediately, garnished with chopped parsley and extra Parmesan.
If you prefer a one-pan finish, you can finish the pasta in the skillet following the technique from this creamy garlic skillet method to concentrate flavor.
Best ways to enjoy it
Serve this pasta warm in shallow bowls so the sauce is visible and easy to scoop. Pair ideas:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or a crusty baguette for mopping up sauce.
- A light white wine like Pinot Grigio or an unoaked Chardonnay complements the cream and chicken.
For a family-style dinner, transfer to a large serving dish and sprinkle extra Parmesan and parsley at the table.
Keeping leftovers fresh
- Refrigerator: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to revive the sauce, or microwave in 30-second bursts, stirring between intervals.
- Freezing: Cream-based pasta can separate when frozen; freeze only if necessary. Portion into airtight containers and freeze up to 2 months. Thaw overnight in the fridge and reheat slowly with added liquid.
Food safety: always reheat leftovers to at least 165°F (74°C) and discard any food left at room temperature for more than two hours.
Pro chef tips
- Cut the chicken uniformly so pieces cook evenly and finish at the same time.
- Don’t overcook broccoli — aim for bright green and slightly crisp. Overcooking makes it mushy and can water down the sauce.
- Grate Parmesan from a block for better melting and flavor than pre-grated options.
- If the sauce seems thin, simmer a minute longer; if too thick, add reserved pasta water a tablespoon at a time.
- For extra depth, add a pinch of red pepper flakes with the garlic or a squeeze of lemon at the end to brighten the dish.
Creative twists
- Swap chicken for cooked shrimp or cubed smoked sausage.
- Add sun-dried tomatoes and spinach for a Mediterranean spin.
- Make it lighter: use low-fat cream or half-and-half and increase the Parmesan slightly for flavor.
- Dairy-free option: use unsweetened oat cream and nutritional yeast for a cheesy flavor.
- Gluten-free: use your favorite gluten-free penne or rigatoni.
Helpful answers
Q: How long does this take from start to finish?
A: About 25–35 minutes total. Pasta and chopping are the time drivers — plan for 10–15 minutes active prep and 15–20 minutes cooking.
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain excess water, or add frozen florets to the boiling pasta for the last 2–3 minutes and drain. Be aware frozen broccoli can be softer and add extra moisture to the sauce.
Q: Can I make this ahead for meal prep?
A: You can prepare chicken and broccoli in advance and store separately. Mix with sauce and pasta just before serving to keep textures fresh. Fully assembled pasta is best eaten within a few days.
Conclusion
If you enjoyed this version, you might like a creamier, oven-finished take from Simply Delicious Food’s Creamy Broccoli Chicken Pasta. For another home-cook-friendly perspective with similar flavors, see the Chicken and Broccoli Pasta at Crunchy Creamy Sweet. And if you want an alternate method that emphasizes garlic and stovetop finish, check out the Creamy Chicken and Broccoli Pasta | Don’t Go Bacon My Heart.
Creamy Chicken and Broccoli Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions minus 1–2 minutes for al dente. In the last 3 minutes of pasta cooking, add the broccoli florets to the same pot so they steam and cook quickly. Drain, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Add to the pan and cook, stirring occasionally, until golden and no longer pink, about 6–8 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add 2 tbsp of butter to the skillet. Once melted, stir in minced garlic and cook for 30–45 seconds until fragrant.
- Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, stirring to combine. Simmer gently for 2–3 minutes to thicken slightly.
- Stir in 1/2 cup of grated Parmesan until melted and smooth. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it. Taste and season with salt and pepper.
- Return the chicken to the skillet, then add the drained pasta and broccoli. Toss everything together until evenly coated in sauce and heated through, 1–2 minutes. If you want a silkier texture, add more reserved pasta water a tablespoon at a time.
- Serve immediately, garnished with chopped parsley and extra Parmesan.
