Creamy Broccoli Chicken Pasta

Creamy Broccoli Chicken Pasta

Introduction

Creamy Broccoli Chicken Pasta is a delicious and hearty dish that combines tender chicken, vibrant broccoli, and creamy pasta. It’s a comforting meal perfect for busy weeknights or family gatherings. This recipe is not only easy to make, but it’s also packed with flavor and nutrition, making it a great choice for everyone.

Why Make This Recipe

This recipe is perfect for several reasons. First, it brings together familiar and beloved ingredients like chicken and pasta, making it a crowd-pleaser. Second, it offers a creamy sauce that complements the broccoli, ensuring you get your veggies in a tasty way. Lastly, it’s quick to prepare, allowing you to enjoy a homemade meal without spending hours in the kitchen.

How to Make Creamy Broccoli Chicken Pasta

Making this dish is straightforward. Follow these simple steps, and you’ll have a delicious meal on your table in no time.

Ingredients

• 12 oz (340 g) pasta (penne, fusilli, rigatoni, or farfalle)
• 1 lb (450 g) boneless skinless chicken breasts or thighs (2–3 breasts)
• 1 tsp kosher salt (for chicken)
• 1⁄2 tsp black pepper (for chicken)
• 1 tsp Italian seasoning or 1⁄2 tsp dried oregano (optional)
• 2 tbsp olive oil (divided)
• 2 tbsp unsalted butter
• 1 small shallot or 1⁄2 medium onion, finely chopped
• 3 cloves garlic, minced
• 11⁄2 cups broccoli florets (about 8–10 oz / 225–285 g) — or 2 cups loosely packed
• 1 cup low-sodium chicken stock (or water + bouillon)
• 1 cup heavy cream (or 3⁄4 cup cream + 1⁄4 cup milk for lighter)
• 4 oz (115 g) cream cheese, room temperature (optional — makes sauce extra silky)
• 1–11⁄4 cups freshly grated Parmesan cheese (90–120 g), plus extra for serving
• 1 tsp Dijon mustard (optional — adds depth)
• Pinch of red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley or chives, for finishing
• Juice of 1⁄2 lemon (optional — brightens the sauce)
• Reserved pasta cooking water (about 1⁄2–1 cup)

Directions

1. Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions for al dente. Reserve 1⁄2–1 cup pasta cooking water, then drain.
2. While the water heats, pat chicken dry and season both sides with 1 tsp salt, 1⁄2 tsp pepper and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil to rest. Slice or dice when slightly cooled.
3. If using fresh broccoli, blanch florets in the pasta water for 1 minute, then transfer to an ice bath or drain. If you prefer softer broccoli, add them straight to the sauce in step 6.
4. In the same skillet over medium heat, add 1 tbsp butter and 1 tbsp olive oil. Add shallot/onion and sauté until soft, 2–3 minutes. Add garlic and red pepper flakes; cook for 30–45 seconds until fragrant.
5. Pour in chicken stock to deglaze, scraping browned bits from the pan. Let it reduce for 1–2 minutes. Stir in heavy cream and bring to a gentle simmer.
6. Reduce heat to low and whisk in cream cheese (if using) until smooth, then add grated Parmesan a little at a time until sauce is silky. Stir in Dijon mustard. If sauce feels too thick, loosen with a splash of reserved pasta water. Season with salt and pepper to taste.
7. Add blanched broccoli, sliced/diced chicken, and cooked pasta to the skillet. Toss gently to coat — add reserved pasta water 1–2 tbsp at a time to reach a smooth, clingy sauce that coats pasta. Simmer for 1–2 minutes so everything heats through. Finish with lemon juice (if using) and the remaining 1 tbsp butter for gloss.
8. Remove from heat, sprinkle with chopped parsley or chives and extra Parmesan. Serve immediately.

How to Serve Creamy Broccoli Chicken Pasta

Serve this dish hot, and garnish with extra Parmesan and fresh herbs like parsley or chives. It pairs well with a side salad or crusty bread for a complete meal.

How to Store Creamy Broccoli Chicken Pasta

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop with a splash of water or chicken stock to help loosen the sauce.

Tips to Make Creamy Broccoli Chicken Pasta

• For extra flavor, marinate the chicken in Italian seasoning for a few hours before cooking.
• If you want a lighter sauce, use less cream and more chicken stock or milk.
• Feel free to add other vegetables like spinach or peas to boost nutrition.

Variation

You can easily adapt this recipe by swapping the chicken for shrimp or a plant-based protein for a vegetarian option. You can also use different types of pasta to change things up.

FAQs

1. Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just add it directly to the skillet during the cooking process without blanching.

2. Can I make this recipe ahead of time?
While this dish is best served fresh, you can cook the chicken and sauce in advance, then combine everything just before serving.

3. What if I don’t have cream cheese?
You can skip the cream cheese or replace it with extra Parmesan for a different consistency and flavor.

Creamy Broccoli Chicken Pasta

---

• Author: hamidkom
• Total Time: 45
• Yield: 4 servings
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A delicious and hearty dish combining tender chicken, vibrant broccoli, and creamy pasta, perfect for busy weeknights.

---

Ingredients

• 12 oz (340 g) pasta (penne, fusilli, rigatoni, or farfalle)
• 1 lb (450 g) boneless skinless chicken breasts or thighs
• 1 tsp kosher salt (for chicken)
• 1/2 tsp black pepper (for chicken)
• 1 tsp Italian seasoning or 1/2 tsp dried oregano (optional)
• 2 tbsp olive oil (divided)
• 2 tbsp unsalted butter
• 1 small shallot or 1/2 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups broccoli florets (about 8–10 oz / 225–285 g)
• 1 cup low-sodium chicken stock (or water + bouillon)
• 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk for lighter)
• 4 oz (115 g) cream cheese, room temperature (optional)
• 1–1 1/4 cups freshly grated Parmesan cheese (90–120 g), plus extra for serving
• 1 tsp Dijon mustard (optional)
• Pinch of red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley or chives, for finishing
• Juice of 1/2 lemon (optional)
• Reserved pasta cooking water (about 1/2–1 cup)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions for al dente. Reserve 1/2–1 cup pasta cooking water, then drain.
2. Pat chicken dry and season both sides with 1 tsp salt, 1/2 tsp pepper and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4–6 minutes per side until golden and cooked through. Transfer to a plate and tent with foil to rest. Slice or dice when slightly cooled.
3. If using fresh broccoli, blanch florets in the pasta water for 1 minute, then transfer to an ice bath or drain.
4. In the same skillet over medium heat, add 1 tbsp butter and 1 tbsp olive oil. Add shallot/onion and sauté until soft, 2–3 minutes. Add garlic and red pepper flakes; cook for 30–45 seconds until fragrant.
5. Pour in chicken stock to deglaze, scraping browned bits from the pan. Let it reduce for 1–2 minutes. Stir in heavy cream and bring to a gentle simmer.
6. Reduce heat to low and whisk in cream cheese until smooth, then add grated Parmesan a little at a time until sauce is silky. Stir in Dijon mustard and season with salt and pepper to taste.
7. Add blanched broccoli, sliced/diced chicken, and cooked pasta to the skillet. Toss gently to coat, adding reserved pasta water as needed to reach desired sauce consistency. Simmer for 1–2 minutes.
8. Finish with lemon juice and the remaining 1 tbsp butter for gloss. Remove from heat, sprinkle with chopped parsley or chives and extra Parmesan. Serve immediately.

Notes

For extra flavor, consider marinating the chicken in Italian seasoning for a few hours before cooking. Leftovers can be stored for up to 3 days in an airtight container.

• Prep Time: 15
• Cook Time: 30
• Category: Main Course
• Method: Baking
• Cuisine: Italian