What Type of Pasta Works Best?

Although you could use any pasta you have on hand, shapes that hold sauce well—like penne, rotini, or farfalle—work best. Because they have ridges and curves, these shapes trap bits of chicken and broccoli beautifully. Furthermore, fettuccine works if you want a more elegant presentation.

Can I Make Chicken Broccoli Pasta Ahead of Time?

Yes, chicken broccoli pasta is meal-prep friendly. After cooking, store the pasta in an airtight container for up to three days. Furthermore, when reheating, add a splash of cream or broth to refresh the sauce. For best results, avoid overcooking the broccoli initially, so it retains some crunch.

Can You Freeze Chicken Broccoli Pasta?

Freezing creamy pasta can be tricky because dairy-based sauces tend to separate upon thawing. Therefore, if you plan to freeze leftovers, it’s better to store the cooked chicken, pasta, and broccoli separately from the sauce. Then, make a fresh batch of sauce after thawing the pasta.

How Can I Make Chicken Broccoli Pasta Dairy-Free?

To make this dish dairy-free, replace heavy cream with coconut milk or cashew cream. Additionally, nutritional yeast works as a cheesy alternative to Parmesan. Accordingly, these swaps maintain creaminess while keeping the recipe plant-based.

Chicken Broccoli Pasta Recipe – Creamy, Easy & Flavorful Meal

Description

Chicken Broccoli Pasta is a creamy, comforting, and easy one-pan meal that’s perfect for busy weeknights. Tender chicken, fresh broccoli, and pasta come together in a rich, creamy garlic sauce. This family-friendly dinner is made with simple pantry ingredients, ready in under 30 minutes, and delivers satisfying flavor in every bite.

Ingredients

Scale

12 oz penne pasta (or pasta of choice)
1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
2 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream (or half-and-half)
½ cup chicken broth
¾ cup grated Parmesan cheese
Salt and pepper, to taste
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Optional garnish: chopped parsley and red pepper flakes

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last 2 minutes of cooking, add the broccoli to the pot. Drain and set aside.
Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken, season with salt, pepper, garlic powder, and Italian seasoning. Cook for 6-7 minutes until golden and fully cooked. Remove chicken from the pan and set aside.
Make Sauce: In the same pan, reduce heat to medium. Add garlic and cook for 30 seconds until fragrant. Pour in chicken broth and heavy cream. Stir in Parmesan cheese and simmer until slightly thickened (about 3-4 minutes).
Combine: Return cooked chicken, pasta, and broccoli to the skillet. Toss everything in the creamy sauce until well coated.
Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley and a sprinkle of red pepper flakes if desired. Serve warm.

Notes

Substitute heavy cream with milk and a tablespoon of flour for a lighter version.
Want to add a kick? Sprinkle in cayenne pepper or drizzle with hot sauce.
Swap broccoli for spinach, asparagus, or zucchini if preferred.
Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of broth or cream.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American / Italian-inspired

Nutrition

Calories: ~580 kcal
Fat: ~26g
Carbohydrates: ~55g
Protein: ~38g