Chicken and Broccoli Pasta Recipe

Chicken and Broccoli Pasta Recipe hits that perfect weeknight sweet spot with juicy chicken, tender broccoli, and a creamy, garlicky sauce that hugs every noodle. It works for busy families, new cooks, and anyone who wants a comforting dinner on the table in about 30 to 35 minutes. I cook some version of this at least once a week, usually in sweatpants and with a podcast playing in the background.

Why Chicken and Broccoli Pasta Recipe Is Worth It

This Chicken and Broccoli Pasta Recipe tastes rich and cozy but still feels light enough for a weeknight. The chicken brings protein, the broccoli adds freshness and crunch, and the pasta ties everything together in a creamy, cheesy sauce.

You cook everything in one big pot and one skillet, so cleanup stays easy. The recipe uses simple pantry ingredients, so you probably own most of what you need already.

Creamy, garlicky, and weeknight-friendly, this Chicken and Broccoli Pasta Recipe tastes like something from a restaurant but comes together in one pan at home. ★★★★★

Ingredients You Need

Pasta and main ingredients

• 12 ounces pasta
  • Short shapes like penne, rotini, or fusilli hold the sauce best.
  • Use whole wheat pasta for extra fiber or regular pasta for classic comfort.
• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • Chicken thighs also work and stay very juicy.
• 3 cups small broccoli florets
  • Fresh broccoli tastes best, but frozen florets work in a pinch.
• 3 tablespoons olive oil, divided
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 small yellow onion, finely chopped

Sauce ingredients

• 1 ½ cups low sodium chicken broth
  • Use your favorite brand; Better Than Bouillon gives a deeper flavor.
• 1 ½ cups half-and-half or light cream
  • Use heavy cream for a richer sauce or whole milk for a lighter version.
• 1 cup freshly grated Parmesan cheese, plus extra for serving
  • Use a block of Parmesan and grate it; pre-shredded cheese can clump.
• ½ teaspoon dried Italian seasoning
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes, optional, for a little heat
• Salt and black pepper to taste

Optional flavor boosters

• Zest of 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley or basil

Pantry shortcuts

• Use jarred minced garlic if you do not want to chop cloves.
• Use frozen broccoli florets and add them straight from the freezer.
• Use rotisserie chicken or leftover grilled chicken and stir it in at the end.

Equipment list

• Large pot for boiling pasta
• Large deep skillet or sauté pan
• Colander
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Microplane or small grater for Parmesan and lemon zest

Quick Tips & substitutions

• Salt the pasta water generously so the pasta carries flavor into the sauce.
• Cook the pasta just to al dente, since it finishes in the sauce.
• Reserve at least 1 cup of pasta water before draining; it saves a thick sauce.
• Swap chicken breast with chicken thighs for extra tenderness.
• Use frozen broccoli and add it during the last 2 minutes of boiling the pasta.
• Stir the Parmesan off the heat so it melts smoothly and does not clump.
• Thin a too-thick sauce with warm pasta water, a splash at a time.
• Thicken a too-thin sauce by simmering a few extra minutes while you stir.
• Taste and adjust salt and pepper at the very end, after adding cheese.
• Add red pepper flakes slowly; you can always add more heat, not remove it.

How to Make Chicken and Broccoli Pasta Recipe

Step 1: Boil the pasta and broccoli

1. Fill a large pot with water and bring it to a strong boil.
2. Salt the water generously until it tastes pleasantly salty.
3. Add the pasta and cook it to al dente, following the package time minus 1 minute.
4. During the last 2 minutes of pasta cooking, add the broccoli florets to the same pot.
5. Reserve 1 cup of the starchy pasta water, then drain the pasta and broccoli together.
6. Set them aside while you cook the chicken and sauce.

Step 2: Cook the chicken

1. Pat the chicken pieces dry with paper towels so they brown nicely.
2. Season the chicken with salt, black pepper, and a pinch of Italian seasoning.
3. Heat 2 tablespoons of olive oil in a large skillet over medium high heat.
4. Add the chicken in a single layer and let it sear without moving for 2 to 3 minutes.
5. Stir and cook the chicken until it turns golden and cooks through, about 5 to 7 minutes total.
6. Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Build the garlic cream sauce

1. In the same skillet, lower the heat to medium and add 1 tablespoon olive oil and the butter.
2. Add the chopped onion and cook until it turns soft and translucent, about 3 to 4 minutes.
3. Stir in the minced garlic and cook until it smells fragrant, about 30 seconds.
4. Sprinkle in the dried oregano, remaining Italian seasoning, and red pepper flakes if you use them.
5. Pour in the chicken broth while you scrape up any browned bits from the bottom of the pan.
6. Let the broth simmer for 3 to 4 minutes so it reduces slightly and concentrates in flavor.

Step 4: Add cream and cheese

1. Pour in the half-and-half and stir until the sauce looks smooth.
2. Bring the mixture to a gentle simmer, not a hard boil, so the dairy does not curdle.
3. Let it bubble softly for 3 to 5 minutes until it thickens slightly.
4. Turn the heat to low and slowly sprinkle in the Parmesan cheese while you stir constantly.
5. Stir until the cheese melts and the sauce turns silky and creamy.
6. Taste the sauce and adjust with more salt and pepper if needed.

Step 5: Combine pasta, broccoli, and chicken

1. Add the cooked chicken back into the skillet and stir to coat it in the sauce.
2. Add the drained pasta and broccoli to the skillet.
3. Toss everything together until the pasta and broccoli soak up the sauce.
4. If the sauce looks too thick, add a splash of reserved pasta water and stir.
5. Add lemon zest and lemon juice if you like a bright, fresh flavor.
6. Sprinkle in chopped parsley or basil and give everything one last toss.

Step 6: Serve

1. Spoon the Chicken and Broccoli Pasta into warm bowls.
2. Top each serving with extra Parmesan and a pinch of red pepper flakes if you enjoy spice.
3. Add a squeeze of lemon over the top for extra brightness.
4. Serve hot with a simple green salad or garlic bread on the side.

Recipe Variations

• Use gluten free pasta and gluten free chicken broth for a gluten free version.
• Swap the cream with full fat coconut milk and use vegan Parmesan for a dairy free twist.
• Replace chicken with chickpeas or firm tofu for a vegetarian option.
• Use zucchini noodles or spaghetti squash instead of pasta for a low carb version.
• Add mushrooms, peas, or spinach for extra vegetables and color.
• Stir in a spoonful of pesto at the end for a herby, nutty flavor.
• Add cooked crumbled turkey sausage along with the chicken for more protein.

Ways to Serve Chicken and Broccoli Pasta Recipe

• Serve with a simple green salad with olive oil and lemon.
• Pair with garlic bread or warm crusty bread to scoop up extra sauce.
• Add a side of roasted carrots or green beans for more vegetables.
• Pack leftovers in a thermos for a warm school or office lunch.
• Serve smaller portions as a side dish next to grilled chicken or fish.

Storage Success

Let the Chicken and Broccoli Pasta cool to room temperature before you store it. Transfer leftovers to an airtight container and keep them in the refrigerator for up to 3 to 4 days. Reheat gently on the stove over low heat or in the microwave, and add a splash of milk or broth to loosen the sauce. If you freeze it, use a freezer safe container, keep it for up to 2 months, and stir in a little extra cream or broth after reheating to bring the sauce back to life.