Chicken and Broccoli Pasta: 5 Delicious Reasons to Try Tonight

Name: Chicken and Broccoli Pasta Recipe: Creamy, Easy, and Weeknight-Ready
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless chicken breasts, diced; 2 cups broccoli florets, lightly steamed or blanched; 12 oz pasta (penne, rotini, or spaghetti); 2 tbsp olive oil; 3 cloves garlic, minced; 1 cup heavy cream (or half-and-half); ½ cup Parmesan cheese, grated; Salt and pepper to taste; Pinch of red pepper flakes (optional); Fresh parsley (optional garnish); Splash of pasta water (optional); Extra cheese (optional)

Jump to Recipe

You ever hit that wall around 5:30 PM? You’re hungry, tired, and dinner needs to happen fast—but takeout’s a trap, and plain pasta isn’t cutting it.

That’s where this chicken and broccoli pasta recipe comes in. It’s creamy (without being heavy), it’s got green stuff (so you feel like an adult), and it’s packed with garlic and Parmesan flavor. Bonus? It’s flexible, comes together in one pan, and pleases pretty much everyone at the table.

This is the kind of dinner that makes you feel like you’ve got your act together—even if you’re winging it.

Why You’ll Love This Creamy Chicken and Broccoli Pasta

Here’s why this dish slaps:

It’s creamy chicken and broccoli pasta without the guilt or the fuss.
You can use whatever pasta’s in your pantry—penne, rotini, spaghetti? All fair game.
One-pot chicken pasta setup makes cleanup a breeze.
Kids eat it. Grownups devour it. That’s a rare overlap.

Need to feed picky eaters? Done. Got 30 minutes? Even better.

Ingredients for Easy Chicken Broccoli Pasta with Cream Sauce

You’ll need:

2 boneless chicken breasts, diced (bite-sized = faster cook)
2 cups broccoli florets, lightly steamed or blanched
12 oz pasta (penne, rotini, spaghetti—just not overcooked)
2 tbsp olive oil
3 cloves garlic, minced (fresh, please)
1 cup heavy cream (or half-and-half if you’re lightening up)
½ cup Parmesan cheese, grated (fresh, not the green can)
Salt and pepper to taste
Pinch of red pepper flakes (optional but adds zip)
Fresh parsley (optional garnish)

Optional add-ins:

Splash of pasta water to adjust sauce
Extra cheese (because why not?)

Variations

Make this your own. Here’s how:

Extra veg: Toss in zucchini, spinach, or bell peppers.
Different cheeses: Sub in mozzarella, gouda, or even fontina.
Swap proteins: Shrimp, rotisserie chicken, tofu—all solid choices.
Go spicy: Amp up those red pepper flakes.
Lighter sauce: Use milk + reserved pasta water. Still creamy, just not as rich.

How to Make One-Pot Chicken and Broccoli Pasta

This isn’t complicated, but the order matters. Here’s the move:

Step 1: Prep Everything First

Get your chicken diced, broccoli steamed, and pasta cooking in well-salted water. Save a cup of that pasta water before draining—it’s liquid gold.

Chef tip: Always season your pasta water like the sea. It’s your only shot to flavor the noodles.

Step 2: Cook the Chicken

In a large skillet, heat up that olive oil. When it shimmers, it’s hot.

Add chicken in a single layer.
Season with salt and pepper.
Don’t touch it for a couple of minutes—let it get a crust.
Flip, cook through. Set aside.

Most people mess this up: If your pan’s crowded, your chicken steams. Space is key.

Step 3: Sauté the Garlic

Same pan, drop in the garlic. Let it go for 30 seconds, tops.

You’re looking for fragrance, not brown bits.
Too much time? It burns. Start over if that happens.

Step 4: Build the Sauce

Add heavy cream, lower the heat, and let it simmer for 2–3 minutes.

Stir in the Parmesan, red pepper flakes, and black pepper.
Need more looseness? Add a splash of that pasta water.

This is key: Parmesan thickens as it melts. Stir constantly so it doesn’t clump.

Creamy pasta with penne in a Parmesan sauce with red pepper flakes

Step 5: Combine Everything

Toss in your chicken, broccoli, and cooked pasta.

Stir until everything’s coated and glossy.
Taste. Adjust salt and pepper.
Add more cheese if you’re feeling it.

Step 6: Serve It Hot

Plate it up. Hit it with parsley, another sprinkle of cheese, maybe some cracked pepper.

Visual tip: Wide bowls. High pasta nest. Cheese on top like snow.

Tips for Success

Cook pasta al dente—it’ll finish in the sauce.
Use fresh garlic. Garlic powder’s a no from me.
Don’t let the sauce reduce too much. Cream’s not water—it thickens quick.
Want it cheesier? Go ahead. No one’s stopping you.

Serving Suggestions for Chicken and Broccoli Penne

Here’s what works alongside this:

Garlic bread (yes, carbs on carbs—deal with it)
Green salad with a sharp vinaigrette
Roasted carrots or Brussels sprouts

Make Ahead and Storage

Refrigerate leftovers up to 3 days (airtight container)
Freeze for 2–3 months (it’ll hold, but fresh is better)
Reheat on the stovetop or microwave—add a little milk or cream to bring it back

Chef tip: Pasta always soaks up sauce in the fridge. Be ready to loosen it up.

If this chicken and broccoli pasta recipe hit the spot, here are more creamy, satisfying dinners straight from my kitchen to yours:

Craving a cool twist? Try these creamy pasta salad ideas—perfect for potlucks and meal prep.
For another comfort classic, don’t miss this garlic butter chicken with pasta—loaded with Parmesan flavor.
Need something hearty? This cheesy penne with garlic butter and ground beef is pure weeknight gold.
Want a beefy upgrade? Check out these steak and pasta dinner inspiration combos.
Feeling fancy? My longhorn-style Parmesan crusted chicken has that restaurant-style wow factor.

FAQs: Chicken and Broccoli Pasta Recipe

Can I make this ahead of time?

Absolutely. Just reheat gently and refresh with cream or milk.

Can I use frozen broccoli?

Yes, but thaw and drain it well—no one wants watery sauce.

How do I make it dairy-free?

Try cashew cream or coconut milk and a good vegan cheese.

What pasta shapes work best?

Penne and rotini hold sauce best. Spaghetti works but needs more twirling.

Can I use rotisserie chicken?

Yes. Shred it, warm it, toss it in. Saves time.

What if I want to make this a bake?

Mix everything, top with cheese, and bake at 375°F for 20 minutes.

Is this dish spicy?

Only if you want it to be—red pepper flakes are optional.

Is it healthy?

Use whole wheat pasta, light cream, lean chicken—boom, healthy chicken broccoli pasta.

Can I make it all in one pot?

Yes. Cook pasta first, then build everything in the same pot.

How can I add more flavor?

Use fresh herbs, a squeeze of lemon, or even a splash of white wine in the sauce.

Conclusion

Whether you’re cooking for a crowd or meal-prepping for the week, this chicken and broccoli pasta recipe is your new go-to.

It’s creamy without being clunky, it’s packed with flavor, and it adapts to whatever’s in your fridge. Broccoli chicken Alfredo? Yup. Chicken broccoli cheese pasta? Covered. Pasta bake for the weekend? Absolutely.

Get in there, make it your own—and remember: sauce first, then serve.

This is the pasta I want to eat.

👉 Looking for more dinner inspiration like this? Follow me on Pinterest for easy, delicious ideas straight from the kitchen.

Chicken and Broccoli Pasta Recipe: Creamy, Easy, and Weeknight-Ready

Table of Contents

Why You’ll Love This Creamy Chicken and Broccoli Pasta

Ingredients for Easy Chicken Broccoli Pasta with Cream Sauce

Variations