This Chicken & Broccoli Pasta is the ultimate comfort meal — creamy, hearty, and bursting with flavor. Tender pieces of chicken and crisp broccoli florets are tossed together with perfectly cooked pasta and coated in a velvety garlic cream sauce. It’s a quick and satisfying one-pan meal that brings restaurant-quality flavor right to your dinner table.
Every forkful offers the perfect balance of textures — juicy chicken, tender pasta, and the freshness of broccoli — all wrapped in a luscious sauce that clings beautifully to each bite. This dish feels indulgent yet wholesome, perfect for busy weeknights when you want something cozy, delicious, and ready in under 30 minutes.
Why You’ll Love This Chicken & Broccoli Pasta
You’ll love this recipe for how effortlessly it comes together without compromising flavor. It’s a complete meal — protein, vegetables, and carbs all in one dish. The creamy garlic sauce is rich but not heavy, perfectly complementing the savory chicken and slightly crisp broccoli.
It’s family-friendly, customizable, and reheats beautifully, making it an ideal choice for meal prep. Whether you’re feeding a crowd or cooking for two, this pasta satisfies every craving for something creamy, comforting, and packed with fresh flavor.
Why You Should Try This Recipe
This Chicken & Broccoli Pasta is not only delicious but also versatile. It’s a recipe that adapts to whatever you have in your kitchen — swap the protein, change the pasta type, or adjust the sauce thickness to your liking. It’s also a great way to get more greens into your diet without feeling like you’re eating a “healthy” dish.
With simple ingredients, minimal effort, and incredible results, this pasta proves that home-cooked comfort food doesn’t have to be complicated.
Ingredients You’ll Need
Main Ingredients
- 12 oz (340 g) penne or fettuccine pasta
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup chicken broth
- ¾ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
Optional Add-Ins
- Red pepper flakes for spice
- Fresh parsley or basil for garnish
- A squeeze of lemon juice for brightness
How to Make Chicken & Broccoli Pasta (Step-by-Step)
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the same pot. Drain both and set aside.
2. Cook the Chicken
In a large skillet, heat olive oil or butter over medium-high heat. Add the chicken pieces, season with salt, pepper, and garlic powder, and cook for 5–7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3. Sauté the Garlic
In the same skillet, add a touch more oil if needed, then add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
4. Make the Cream Sauce
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Add Italian seasoning and parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
5. Combine Everything
Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything together until evenly coated in the sauce. If the sauce is too thick, add a splash of pasta water to loosen it.
6. Season and Serve
Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired. Garnish with fresh parsley or a squeeze of lemon juice for extra brightness. Serve hot and enjoy.
10 Tips for the Best Chicken & Broccoli Pasta
- Use fresh broccoli for the best texture — frozen works but may be softer.
- Cook pasta al dente so it doesn’t get mushy when mixed with sauce.
- Season every layer — from the pasta water to the sauce — for full flavor.
- Sear the chicken properly for a golden crust and juicy texture.
- Don’t overcook the broccoli — it should be bright green and crisp-tender.
- Save some pasta water — it’s perfect for adjusting sauce consistency.
- Use freshly grated parmesan — it melts better than pre-shredded.
- Stir the sauce constantly to prevent it from separating.
- Add lemon juice or zest for a fresh contrast to the creaminess.
- Serve immediately for the best flavor and texture.
10 Variations & Substitutions
- Chicken Alfredo Broccoli Pasta: Add extra cream and butter for a richer version.
- Spicy Cajun Chicken Pasta: Add Cajun seasoning for heat and depth.
- Garlic Butter Shrimp & Broccoli Pasta: Replace chicken with shrimp.
- Pesto Pasta: Swap the cream sauce for pesto and olive oil.
- Bacon Lover’s Twist: Add crispy bacon bits for smoky flavor.
- Light Version: Use half-and-half or milk instead of heavy cream.
- Gluten-Free: Use gluten-free pasta and thicken the sauce with cornstarch if needed.
- Lemon Garlic Pasta: Add lemon zest and extra garlic for a lighter, zesty sauce.
- Vegetarian: Skip the chicken and add mushrooms or zucchini.
- Cheesy Upgrade: Mix in mozzarella or asiago cheese for extra creaminess.
What to Serve With Chicken & Broccoli Pasta (Step-by-Step)
- Serve with garlic bread or cheesy breadsticks for dipping.
- Add a fresh garden salad or Caesar salad to balance the richness.
- Pair with roasted asparagus or green beans for extra greens.
- Offer a glass of chilled Chardonnay or sparkling water with lemon.
- Finish with Tiramisu or lemon bars for a sweet ending.
- For a cozy dinner, add a side of roasted tomatoes or caprese salad.
- For gatherings, serve it alongside bruschetta or antipasto platters.
Storage & Reheating Tips (Step-by-Step)
To Store
Let the pasta cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
To Freeze
Store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat (From Refrigerator)
Reheat in a skillet over medium heat with a splash of milk or cream until hot and creamy.
To Reheat (From Frozen)
Thaw overnight, then reheat gently in a skillet or microwave, stirring occasionally to restore creaminess.
Recipe FAQs
- Can I use frozen broccoli? Yes, just thaw and drain it well before adding.
- Can I make it dairy-free? Use coconut cream and vegan cheese alternatives.
- Can I use chicken thighs instead of breasts? Yes, they stay extra juicy.
- What pasta works best? Penne, fettuccine, or rigatoni hold sauce beautifully.
- Can I use milk instead of cream? Yes, but the sauce will be lighter.
- How do I make it spicier? Add red pepper flakes or Cajun seasoning.
- Can I meal prep this recipe? Yes, it reheats well for weekday lunches.
- Can I add more vegetables? Mushrooms, spinach, or peas are great additions.
- Can I bake it into a casserole? Yes, top with cheese and bake at 375°F for 15 minutes.
- Can I double the sauce? Absolutely — extra sauce makes it even creamier.
- Can I skip the cream? Try a garlic olive oil sauce instead for a lighter option.
- What kind of chicken should I use? Boneless, skinless chicken breasts or thighs.
- How do I avoid curdling the sauce? Keep the heat moderate and stir constantly.
- Can I serve it cold? It makes a great chilled pasta salad with a drizzle of olive oil.
- Can I add cheese to the sauce? Yes, parmesan or mozzarella work perfectly.
- Can I use leftover rotisserie chicken? Yes, just stir it in at the end to warm through.
- What’s the best wine pairing? A crisp white like Sauvignon Blanc complements the creaminess.
- Can I make it vegetarian? Yes, omit the chicken and increase the broccoli.
- How long does it last? Up to 4 days refrigerated.
- Can I make it in one pot? Yes — cook the pasta, drain it, and use the same pot for the sauce.