Creamy Chicken and Broccoli Pasta

Description

This Creamy Chicken and Broccoli Pasta is a rich, comforting dinner loaded with juicy golden chicken, tender broccoli, perfectly cooked penne, and a silky garlic-Parmesan cream sauce. The chicken is seasoned and seared until lightly caramelized on the outside while remaining tender inside. Fresh broccoli adds color, texture, and freshness that balances the creamy sauce beautifully. Everything is tossed together with pasta and plenty of Parmesan for a satisfying meal that feels restaurant-worthy but is simple enough for a busy weeknight. Serve it straight from the skillet with extra Parmesan and fresh herbs for an easy family dinner everyone can enjoy.

Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp paprika
• ¾ tsp salt
• ½ tsp freshly ground black pepper

For the Pasta & Broccoli

• 12 oz penne pasta
• 4 cups fresh broccoli florets
• Salt, for pasta water
• 1 cup reserved pasta water

For the Creamy Garlic Parmesan Sauce

• 2 tbsp unsalted butter
• 4 garlic cloves, finely minced
• 1½ cups heavy cream
• ½ cup low-sodium chicken broth
• 1¼ cups freshly grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp garlic powder
• ¼ tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes, optional
• Salt, to taste

For Garnish

• Fresh chopped parsley
• Extra grated Parmesan
• Freshly ground black pepper

Step-by-Step Instructions

1. Bring a large pot of generously salted water to a boil.
2. Add the penne and cook according to the package directions until approximately 2 minutes before al dente.
3. Add the broccoli florets to the same pot during the final 2 minutes of pasta cooking.
4. Before draining, reserve approximately 1 cup of pasta water.
5. Drain the pasta and broccoli and set them aside.
6. Cut the chicken breasts into approximately 1½-inch bite-sized pieces.
7. Pat the chicken dry with paper towels so it browns properly.
8. Season with garlic powder, Italian seasoning, onion powder, paprika, salt, and black pepper.
9. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
10. Once hot, arrange the chicken pieces in a single layer.
11. Cook without moving them excessively for approximately 3–4 minutes, allowing the bottoms to develop a golden crust.
12. Turn the chicken pieces and continue cooking until golden on multiple sides and the thickest pieces reach 165°F (74°C) internally.
13. Transfer the cooked chicken to a clean plate and set aside.
14. Reduce the skillet heat to medium.
15. Add 2 tablespoons butter and allow it to melt.
16. Add the minced garlic and cook for approximately 30 seconds, stirring constantly until fragrant.
17. Pour in the chicken broth and gently scrape the bottom of the skillet to release the flavorful browned bits.
18. Add the heavy cream, Italian seasoning, garlic powder, black pepper, and optional red pepper flakes.
19. Bring the sauce to a gentle simmer, not a rapid boil.
20. Cook for approximately 2–3 minutes until the sauce begins to thicken slightly.
21. Reduce the heat to low and gradually add the freshly grated Parmesan while stirring continuously.
22. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
23. Add the drained penne and broccoli directly to the skillet.
24. Toss gently until the pasta and broccoli are completely coated in the creamy Parmesan sauce.
25. Return the cooked chicken and any accumulated juices to the skillet.
26. Toss everything together and cook over low heat for another 1–2 minutes.
27. If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time until your preferred consistency is reached.
28. Taste and adjust the salt, pepper, or Italian seasoning as needed.
29. Remove the skillet from the heat and allow the pasta to rest for approximately 2 minutes.
30. Finish with freshly grated Parmesan, chopped parsley, and freshly ground black pepper.
31. Serve immediately while the sauce is warm and creamy.

Tips

• Don’t overcook the broccoli. Adding it during the final couple of minutes of pasta cooking keeps it bright green and slightly crisp.
• Cut the chicken into similar-sized pieces so everything cooks evenly.
• Don’t overcrowd the skillet while searing the chicken. Cook in batches if necessary.
• Freshly grated Parmesan is strongly recommended because it melts more smoothly than pre-shredded cheese.
• Keep the heat low when adding Parmesan to reduce the chance of the sauce becoming grainy.
• Reserve pasta water before draining. Its starch helps loosen the sauce while keeping it creamy.
• For an even richer sauce, add 2 ounces of softened cream cheese.
• For additional vegetables, mushrooms, spinach, peas, asparagus, or sun-dried tomatoes work beautifully.

Notes

The cream sauce naturally thickens as it sits, so don’t worry if it initially appears slightly thinner than desired. If preparing the pasta ahead, reserve extra pasta water or chicken broth because you’ll likely need some when reheating. Store leftovers promptly in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat with a splash of milk, cream, or chicken broth to restore the creamy consistency.

Q&A

Can I use frozen broccoli?
Yes. Thaw it first and drain away excess moisture. Add it toward the end since frozen broccoli is usually softer than fresh.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs are an excellent option and remain especially juicy.
Can I use another type of pasta?
Yes. Rigatoni, rotini, farfalle, fettuccine, shells, or spaghetti can all work.
How can I make the sauce lighter?
Replace some of the heavy cream with half-and-half. The sauce will be slightly less rich and may need a little additional Parmesan to thicken.
What should I serve with it?
Garlic bread, a simple green salad, roasted vegetables, tomato salad, or warm crusty bread pair perfectly with this creamy pasta.

Servings

Serves approximately 6

Nutrition (Approx. Per Serving)

• Calories: 595
• Protein: 42g
• Carbohydrates: 49g
• Fat: 27g
• Saturated Fat: 14g
• Fiber: 4g
• Sugar: 4g
• Sodium: 620mg
• Cholesterol: 135mg
• Potassium: 720mg
  Nutritional values are estimates and may vary depending on chicken, pasta, Parmesan, cream, portion size, and ingredient brands.