If you’re craving a comforting, filling meal that’s still light and healthy, Chicken and Broccoli Pasta is the perfect option. Tender chicken, vibrant broccoli, and pasta all come together in a rich, creamy sauce that’s just irresistible. It’s a one-dish wonder that’s quick to make, packed with protein and veggies, and will satisfy even the hungriest appetites. Whether you’re making it for a busy weeknight or a cozy weekend dinner, this dish has you covered!
Why You’ll Love This Recipe
- Creamy & Comforting: The creamy sauce brings everything together, making each bite pure comfort.
- One-Pot Wonder: Everything cooks in one pot—less mess, more flavor!
- Healthy & Balanced: Packed with lean chicken, broccoli, and whole wheat pasta, it’s the perfect combination of protein and veggies.
- Quick & Easy: Ready in just 30 minutes—ideal for busy nights.
Ingredients
Here’s what you’ll need to make this flavorful pasta dish:
- Chicken breasts (boneless, skinless)
- Broccoli florets (fresh or frozen)
- Pasta (penne, fusilli, or spaghetti work great)
- Olive oil (for sautéing the chicken)
- Garlic (for that aromatic depth)
- Chicken broth (for the savory base)
- Heavy cream (for a rich, creamy sauce)
- Parmesan cheese (for that cheesy, salty goodness)
- Salt and pepper (to taste)
Find the full ingredient list in the recipe card below!
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
Step 2: Cook the Chicken
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for about 5–6 minutes per side, until golden and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set aside.
Step 3: Sauté the Garlic and Broccoli
In the same skillet, add the chopped garlic and sauté for about 30 seconds until fragrant. Add the broccoli florets and a splash of chicken broth, cooking for about 3-4 minutes until tender but still vibrant.
Step 4: Make the Creamy Sauce
Pour in the remaining chicken broth, then add the heavy cream. Stir to combine and let it simmer for about 2–3 minutes until the sauce thickens slightly.
Step 5: Combine Everything
Slice the cooked chicken into thin strips. Add the cooked pasta to the skillet, along with the sliced chicken. Stir everything together to coat in the creamy sauce. If the sauce is too thick, add some reserved pasta water a little at a time until you reach your desired consistency.
Step 6: Add the Cheese & Serve
Sprinkle in the Parmesan cheese and stir to melt it into the sauce. Taste and adjust seasoning with more salt and pepper, if needed. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Expert Tips and Tricks
- For Extra Creaminess: Swap some of the heavy cream for cream cheese or Greek yogurt to make it extra rich.
- Add Extra Veggies: You can add peas, spinach, or bell peppers to the dish for more color and nutrients.
- Customize the Protein: Chicken thighs or even shrimp would work perfectly in place of chicken breasts.
- Make it Lighter: Use half-and-half or even milk instead of heavy cream for a lighter version.
Recipe Variations and Possible Substitutions
- Make it Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten sensitivities.
- Vegan Option: Swap the chicken for tofu or chickpeas and use plant-based cream and cheese alternatives.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a spicy twist.
- Dairy-Free: Use coconut milk and dairy-free Parmesan for a dairy-free version.
Serving and Pairing Suggestions
- Garlic Bread: Serve with warm garlic bread for dipping into the creamy sauce.
- Side Salad: Pair with a light green salad to balance the richness of the pasta.
- Roasted Vegetables: Roasted carrots, Brussels sprouts, or zucchini would complement the dish beautifully.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or Chardonnay pairs well with this creamy pasta.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days in the fridge.
- Freeze: You can freeze this dish for up to 2 months. Just be sure to store it in a freezer-safe container.
- Reheat: Reheat in the microwave or on the stove with a splash of chicken broth or milk to keep the sauce creamy.
FAQs
1. Can I use frozen chicken?
Yes! Just make sure to thaw the chicken completely before cooking for best results.
2. Can I make this in advance?
Absolutely! You can prep everything and store it in the fridge, then just heat and serve when you’re ready.
3. Can I add other vegetables?
Yes! You can add peas, spinach, or even sun-dried tomatoes for extra flavor.
4. Can I make this without cream?
Yes, you can use milk or chicken broth for a lighter version, but the sauce won’t be as thick or creamy.
In Conclusion
This Chicken and Broccoli Pasta is the perfect combination of creamy, comforting, and satisfying. It’s a quick, healthy, and totally delicious meal that’s sure to become a regular on your dinner table. Give it a try and let me know how it turns out!
Print
Chicken and Broccoli Pasta: A Cozy Meal in One Dish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (normal) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Chicken and Broccoli Pasta is the ultimate comfort food! Tender chicken, perfectly cooked broccoli, and pasta come together in a creamy sauce that’s both comforting and satisfying. It’s an easy one-pan meal that’s packed with flavor, making it a great weeknight dinner option for the whole family.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450g)
- 8 oz (225g) pasta (penne or fusilli work great)
- 2 cups broccoli florets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tsp dried Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, adding the broccoli florets in the last 3–4 minutes of cooking. Drain and set aside.
- Cook the chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken for 6–7 minutes per side, or until golden brown and cooked through. Remove from the skillet, let rest for a few minutes, and then slice into strips.
- Make the sauce: In the same skillet, add the minced garlic and sauté for 1–2 minutes, until fragrant. Add the heavy cream and chicken broth, and bring to a simmer. Let it cook for 3–4 minutes, or until the sauce thickens slightly.
- Combine: Add the cooked pasta, broccoli, and sliced chicken to the skillet with the sauce. Toss everything together until well coated. Stir in the Parmesan cheese and adjust seasoning with salt and pepper.
- Serve: Serve the pasta in bowls, garnished with fresh parsley. Enjoy warm!
Notes
- Substitute the heavy cream with half-and-half or milk for a lighter version of the sauce.
- You can add more veggies like bell peppers or spinach for extra flavor and nutrients.
- To make this dish gluten-free, use gluten-free pasta.
- For a spicy kick, add a pinch of red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg