Creamy chicken and broccoli pasta transforms simple weeknight ingredients into restaurant-quality comfort food in just 25 minutes. I’ve been perfecting this one-pan wonder for years, and it never fails to bring my family running to the dinner table.
There’s something magical about the way tender chicken, crisp-bright broccoli, and silky Parmesan cream sauce come together in perfect harmony. This recipe was born from those hectic Tuesday nights when I needed something satisfying but didn’t have hours to spend in the kitchen. After countless trials in my own kitchen, I discovered the secret lies in timing each component just right—cooking the pasta al dente, getting a golden sear on the chicken, and creating that velvety sauce that clings to every noodle without becoming gloppy. You’re going to love this one!
Why You’ll Love This Creamy Chicken and Broccoli Pasta
This beloved recipe has become a staple in my kitchen because it delivers maximum comfort with minimal effort. I developed this version after years of trying to recreate that perfect restaurant-style pasta at home, and I’m thrilled to share the secrets that make it foolproof every time.
Ready in under 30 minutes from start to finish—faster than ordering takeout
One-pan cooking means minimal dishes and easy cleanup
Creamy, dreamy Parmesan sauce that’s rich but not heavy
Perfect balance of protein, vegetables, and satisfying carbs
Kid-friendly flavors that please even the pickiest eaters
Uses simple pantry ingredients you likely already have on hand
This creamy chicken and broccoli pasta isn’t just dinner—it’s a warm hug on a plate that brings everyone together around the table.
Ingredient Note List
Pasta: I recommend using fettuccine, penne, or bowtie pasta because their shapes hold onto the creamy sauce beautifully, creating the perfect bite every time.
Chicken Breast: Dicing the chicken into uniform 1-inch pieces ensures even cooking and makes every forkful perfectly balanced with pasta and sauce.
Broccoli Florets: Fresh broccoli that smells slightly sweet gives the best flavor and maintains that perfect crisp-tender texture that contrasts beautifully with the creamy sauce.
Heavy Cream: This creates the luxurious, velvety base for our Parmesan sauce and won’t curdle or break when heated gently.
Fresh Parmesan Cheese: I always recommend freshly grated Parmesan over pre-shredded because it melts smoother and delivers that rich, nutty flavor that makes this creamy chicken and broccoli pasta special.
Fresh Garlic: Minced garlic adds aromatic depth to the dish without overpowering the delicate cream sauce.
Extra Virgin Olive Oil: A good quality olive oil helps achieve that golden sear on the chicken and adds subtle richness to the overall dish.
How to Cook Creamy Chicken and Broccoli Pasta
Step 1. I always start by bringing a large pot of well-salted water to a rolling boil, then cook the pasta exactly 1 minute less than the package directions—it finishes cooking perfectly in the creamy sauce.
Step 2. In my 12-inch skillet, I heat the olive oil over medium-high heat and add the diced chicken in a single layer without crowding, which ensures that beautiful golden sear instead of steaming.
Step 3. I’ve learned to let the chicken cook undisturbed for 2-3 minutes on each side—this patience creates those golden edges that add so much flavor to the finished dish.
Step 4. My grandmother always said to push ingredients to one side when adding new ones, so I move the chicken over and add the broccoli florets, letting them sizzle for 30 seconds before stirring everything together.
Step 5. I add the minced garlic and cook for just 2 minutes until the broccoli turns that perfect bright green and becomes crisp-tender—overcooking here makes it mushy.
Step 6. For the creamiest sauce, I pour in the heavy cream and bring it to a gentle simmer with small bubbles around the edges, then reduce the heat to prevent the cream from breaking.
Step 7. I’ve found that adding the Parmesan cheese gradually while stirring constantly creates the silkiest sauce—dumping it all at once can cause clumps that never fully melt.
Step 8. Finally, I toss in the cooked pasta and stir until every noodle is coated in that gorgeous creamy sauce, adding a splash of pasta water if needed to reach the perfect consistency.
How to Store & Reheat
I usually store any leftover creamy chicken and broccoli pasta in an airtight container in the refrigerator, where it stays fresh for up to 3 days. The cream sauce may thicken slightly as it cools, but that’s completely normal.
While this pasta is best enjoyed fresh, you can freeze individual portions wrapped tightly in foil and stored in freezer bags for up to 2 months. I recommend portioning it before freezing since it reheats more evenly that way.
For the best results when reheating, I prefer using the stovetop method—warm it gently in a skillet over low heat with a splash of cream or milk, stirring constantly until heated through. If using the microwave, heat in 30-second intervals with a splash of cream to restore that silky texture.
Creamy Chicken and Broccoli Pasta
Beginner-friendly one-pan pasta made in under 30 minutes with chicken, broccoli, and a creamy Parmesan sauce. Perfect for busy weeknights with minimal cleanup.
Bring a large pot of well-salted water to a rolling boil. Add pasta and cook 1 minute less than the package directs (for al dente texture). Drain, do not rinse. Set aside.
Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer. Cook undisturbed for 2–3 minutes until golden, flip, and cook another 2–3 minutes until fully cooked (no pink inside).
Push chicken to one side. Add broccoli and let sizzle for 30 seconds. Stir together, add garlic, and cook for 2 minutes until broccoli is bright green and crisp-tender.
Pour in heavy cream and bring to a gentle simmer (look for small bubbles at the edges). Lower heat to medium-low. Slowly add Parmesan, stirring until melted and smooth (about 2 minutes). Add a splash of reserved pasta water if sauce is too thick.
Add cooked pasta to the skillet. Toss to coat evenly. Taste and adjust with salt, pepper, or more Parmesan as needed. The sauce should cling to the noodles without being overly thick.
Notes
Prep everything before you start – this recipe comes together fast. Use fresh Parmesan for best texture. Store leftovers up to 3 days; reheat with a splash of cream or milk. Serve with garlic bread and salad.
What to Serve With Creamy Chicken and Broccoli Pasta
Garlic Bread: The crispy, buttery texture provides the perfect contrast to the creamy pasta—just like I do with my Garlic Butter Shrimp and Rice, where the bread is perfect for soaking up every drop of sauce. and it’s ideal for soaking up any extra sauce on the plate.
Simple Caesar Salad: The crisp romaine and tangy dressing cut through the richness—just like I pair it with Creamy Garlic Tuscan Salmon to balance bold, creamy flavors. of the cream sauce while adding fresh, clean flavors to balance the meal.
Roasted Asparagus: These tender spears add a pop of color and earthy flavor—similar to the way I use Garlic Parmesan Roasted Broccoli to brighten rich pasta dishes. that complements the broccoli without competing with the main dish.
Crusty Italian Bread: In my kitchen, I often serve warm, crusty bread alongside this pasta because it turns dinner into a cozy, restaurant-style experience at home.
Steamed Green Beans: The bright, crisp texture and mild flavor of perfectly steamed green beans provides a light, healthy contrast to the indulgent pasta.
Chilled Pinot Grigio: This light white wine pairs beautifully with the creamy Parmesan sauce and enhances the overall dining experience without overwhelming the delicate flavors.
FAQs
How many calories are in creamy chicken and broccoli pasta?
Each serving contains approximately 480 calories with 32 grams of protein, making it a satisfying and balanced meal that provides substantial nutrition without being overly heavy.
Is creamy chicken and broccoli pasta healthy?
I consider this dish a balanced comfort food option since it provides lean protein from chicken, vitamins from fresh broccoli, and energy from pasta, though the cream sauce does make it higher in calories and fat.
Can I substitute the heavy cream in this recipe?
You can use half-and-half for a lighter version, though the sauce won’t be quite as rich—I recommend adding an extra tablespoon of Parmesan to help maintain that creamy texture.
Why does my cream sauce sometimes curdle or break?
To avoid this common issue, I always keep the heat at medium-low once the cream is added and remove the pan from heat before adding the Parmesan cheese—high heat is the main culprit behind broken cream sauces.
