Chicken and Broccoli Pasta is a comforting and wholesome dish that combines tender chicken, vibrant broccoli, and perfectly cooked pasta in a creamy sauce. This easy-to-make recipe is a great way to enjoy a balanced meal with protein, vegetables, and carbs all in one bowl. Whether you’re looking for a weeknight dinner or a dish to impress guests, this pasta is sure to satisfy everyone at the table.
Why You’ll Love This Recipe
This Chicken and Broccoli Pasta is the perfect blend of flavors and textures. The succulent chicken is paired with crisp-tender broccoli, and everything is coated in a rich, creamy sauce. The pasta serves as the perfect base, absorbing all the delicious flavors. It’s a quick and easy dish, making it perfect for busy days, yet still feels indulgent enough for a special occasion. Plus, it’s a great way to sneak in some veggies while still enjoying a hearty meal.
Chicken and Broccoli Pasta
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Chicken and Broccoli Pasta is a creamy, comforting dish that combines tender chicken, crisp-tender broccoli, and perfectly cooked pasta in a rich sauce. Ideal for weeknight dinners, it’s a balanced meal with protein, vegetables, and carbs in one bowl. Quick and easy to make, this recipe is sure to please the whole family.
Ingredients
2 chicken breasts, boneless and skinless, cut into cubes
1 head of broccoli, cut into florets
8 oz pasta (penne, rigatoni, or your choice)
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
Salt and pepper, to taste
1/2 tsp red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
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Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
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Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, and cook until browned and cooked through (7-8 minutes). Remove from skillet and set aside.
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Sauté garlic and broccoli: In the same skillet, add the remaining olive oil. Sauté garlic for 1 minute until fragrant, then add broccoli florets. Sauté for 3-4 minutes until bright green and tender.
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Make the sauce: Add chicken broth to the skillet and simmer for 2-3 minutes. Reduce heat to low, then add heavy cream and Parmesan, stirring until the cheese melts and the sauce thickens.
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Combine: Return the cooked chicken to the skillet, add the cooked pasta, and toss until well coated in the sauce.
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Serve: Garnish with red pepper flakes (optional) and chopped parsley. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over low heat, adding a splash of broth or cream for a smooth consistency.
For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Italian
Ingredients
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2 chicken breasts, boneless and skinless, cut into cubes
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1 head of broccoli, cut into florets
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8 oz pasta (penne, rigatoni, or your choice)
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2 tbsp olive oil
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup chicken broth
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1 cup grated Parmesan cheese
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Salt and pepper, to taste
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1/2 tsp red pepper flakes (optional)
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Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
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Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken cubes with salt and pepper, then add them to the skillet. Cook until the chicken is browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
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Sauté the garlic and broccoli: In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and sauté for 1 minute until fragrant. Add the broccoli florets and sauté for another 3-4 minutes until they are tender but still bright green.
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Make the sauce: Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes. Reduce the heat to low, then add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens.
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Combine: Return the chicken to the skillet and add the cooked pasta. Toss everything together until the pasta is well coated with the sauce.
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Serve: Garnish with red pepper flakes (if using) and chopped parsley. Serve immediately and enjoy!
Servings and Timing
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Servings: 4
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Total Time: 30 minutes
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Prep Time: 10 minutes
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Cook Time: 20 minutes
Variations
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Add Other Veggies: You can add other vegetables like spinach, mushrooms, or bell peppers to mix things up.
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Swap the Pasta: Try using whole wheat pasta, gluten-free pasta, or even zucchini noodles for a lighter option.
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Make it Spicy: Add more red pepper flakes or a bit of hot sauce to spice things up.
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Use Different Cheese: Swap the Parmesan for a different cheese like mozzarella or cheddar for a unique twist.
Storage/Reheating
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Storage: Store leftover Chicken and Broccoli Pasta in an airtight container in the refrigerator for up to 3 days.
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Reheating: To reheat, simply warm it up in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also microwave it in short intervals, stirring occasionally.
FAQs
How can I make this recipe dairy-free?
To make this recipe dairy-free, use coconut cream or a dairy-free cream alternative and substitute the Parmesan with a dairy-free cheese or nutritional yeast.
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just make sure to thaw it and drain any excess water before adding it to the skillet.
Can I make this recipe ahead of time?
Yes, you can prep the chicken and broccoli ahead of time and store them separately in the fridge. The pasta can also be cooked in advance and kept in the fridge. Assemble the dish when you’re ready to serve.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work great in this dish and will add a bit more flavor due to their higher fat content.
Can I add more vegetables?
Yes! Feel free to add more vegetables like bell peppers, spinach, or zucchini to increase the nutrition and flavor.
What other types of pasta can I use?
You can use any pasta you prefer, such as spaghetti, farfalle, or fusilli. Choose one that will hold the sauce well.
Can I make this recipe in one pot?
Yes, you can make this a one-pot dish by cooking the pasta, chicken, and broccoli in the same pan. Just make sure to adjust the cooking times accordingly.
How do I make this recipe spicier?
Add more red pepper flakes, or for extra heat, include a diced jalapeño or a dash of hot sauce to the sauce mixture.
How do I keep the pasta from getting soggy when reheating?
To prevent the pasta from getting soggy, store the pasta separately from the sauce if possible. When reheating, add a little extra liquid to the sauce and toss gently.
Can I make this dish without heavy cream?
Yes, you can substitute heavy cream with a lighter alternative, such as milk, or even Greek yogurt for a tangy twist. Just be mindful that the sauce might be thinner.
Conclusion
This Chicken and Broccoli Pasta is a perfect weeknight dinner that combines the best of both comfort and nutrition. With its creamy sauce, tender chicken, and vibrant broccoli, it’s a dish the whole family will love. Easy to make, versatile, and satisfying, it’s sure to become a staple in your dinner rotation. Whether you’re looking to add more veggies to your diet or just need a delicious meal in a hurry, this pasta is the answer.
