Creamy Chicken and Broccoli Pasta Recipe for Quick Weeknight Dinners

Why You’ll Love This Recipe

Need dinner on the table fast, without sacrificing flavor and comfort? Creamy Chicken and Broccoli Pasta is your go-to solution. This recipe is perfect for those hectic weeknights when time is short, but your family is still hoping for something warm and satisfying.

In just about 30 minutes, you get a dish that checks all the boxes:

Rich and comforting–a creamy sauce that hugs every bite of pasta.
Balanced and hearty–lean protein, fresh veggies, and carbs in one bowl.
Kid-friendly–even picky eaters love the mild, cheesy flavor.
Easy to customize–swap in your favorite pasta, veggies, or dairy alternatives.
One-pan wonder–fewer dishes, less cleanup. Win-win!

Whether you’re cooking for one or feeding a crowd, this dish scales beautifully. Plus, it makes delicious leftovers—if you’re lucky enough to have any!

Essential Tools and Equipment

To make this creamy chicken and broccoli pasta as fuss-free as possible, you’ll need these kitchen basics:

Large skillet or sauté pan
Medium pot for boiling pasta
Colander or strainer
Cutting board
Sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Grater (for fresh Parmesan)

Optional but helpful: a garlic press and a silicone-tipped tongs for mixing pasta without breaking it.

Preparation Tips

Want to save time and stress in the kitchen? Keep these tips in mind:

Prep as you go: Dice chicken and broccoli while your water comes to a boil.
Use leftover chicken: Rotisserie or cooked chicken breasts work great in a pinch.
Blanch the broccoli: Toss florets into the pasta water during the last 2 minutes of boiling—it saves time and keeps dishes to a minimum.
Reserve some pasta water: This starchy liquid helps loosen the sauce if it thickens too much.
Grate your own cheese: Pre-shredded cheese has anti-caking agents that don’t melt as smoothly. A block of Parmesan is worth the effort!

Cooking ahead? Chop your broccoli the night before and refrigerate in an airtight container. You can also marinate or season your chicken early for extra flavor.

Ingredients List

Let’s keep it simple but flavorful. Here’s what you’ll need:

2 cups uncooked pasta (penne, rotini, or fettuccine work well)
1 tablespoon olive oil
2 chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
3 cups broccoli florets
2 cloves garlic, minced
1 cup chicken broth (low sodium preferred)
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon dried Italian herbs (optional)
1 tablespoon butter (optional, for added richness)
Red pepper flakes (optional, for a touch of heat)

Pro Tip: For dairy-free versions, use unsweetened oat milk or cashew cream, and swap the cheese for a plant-based alternative.

Step-by-Step Directions

Cook the pasta: Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. In the final 2 minutes, add broccoli florets. Drain and set aside. Reserve ½ cup of pasta water.
Sauté the chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Add to the pan and cook 5-7 minutes, stirring occasionally, until chicken is golden and fully cooked. Remove from skillet and set aside.
Sauté the garlic: In the same skillet, add a touch more oil if needed. Stir in minced garlic and cook for 30 seconds, until fragrant. Be careful not to burn it!
Build the sauce: Pour in chicken broth and bring to a simmer. Let it reduce slightly, about 2-3 minutes. Stir in the cream and, if using, a tablespoon of butter for extra creaminess.
Add Parmesan and season: Slowly whisk in grated Parmesan and stir until melted. Add Italian herbs and a pinch of red pepper flakes for a flavor boost.
Combine everything: Add the drained pasta, broccoli, and cooked chicken to the pan. Toss gently to coat. If the sauce seems too thick, stir in reserved pasta water a little at a time until it reaches your desired consistency.
Finish and serve: Taste and adjust seasoning if needed. Serve warm, garnished with extra Parmesan and a sprinkle of fresh herbs if desired.

Common Mistakes to Avoid

Even a simple recipe can go sideways if you’re not careful. Avoid these pitfalls:

Overcooking the broccoli: No one likes mushy veggies. Just 2 minutes in boiling water keeps them bright and tender-crisp.
Dry chicken: Don’t overcrowd the pan—cook in batches if needed to get a nice sear and keep the chicken juicy.
Over-reducing the sauce: Cream sauces thicken quickly. Keep an eye on it and use pasta water to thin it out if necessary.
Using low-quality cheese: Fresh Parmesan melts better and adds deeper flavor than pre-packaged versions.
Skipping the seasoning: Taste your sauce before serving! A bit of salt or a squeeze of lemon can make all the difference.

Best Side Dishes

Though this pasta is a full meal on its own, great sides can take it up a notch:

Garlic bread: Crunchy on the outside, buttery on the inside—ideal for mopping up extra sauce.
Simple green salad: Keep it fresh with mixed greens, cherry tomatoes, and a zingy vinaigrette.
Roasted vegetables: Like carrots or zucchini for added color and texture contrast.
Caesar salad: The creamy dressing complements the pasta beautifully.

Expert Recipe Tips

Want to cook like a pro? Try these upgrades:

Upgrade the protein: Swap chicken for shrimp or Italian sausage for a different twist.
Add more veggies: Mushrooms, spinach, or sun-dried tomatoes add color and taste variety.
Make it spicy: A pinch of cayenne or extra red pepper flakes brings heat lovers to the table.
Make it ahead: The sauce can be made 1 day ahead and stored in the fridge. Just reheat gently before combining with pasta.
Finish with fresh herbs: A sprinkle of parsley or basil at the end brightens the dish deliciously.

Storage and Reheating Instructions

Life is busy—you might not eat it all in one sitting, and that’s okay!

Storage: Let the pasta cool completely before placing it in an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Cream-based sauces don’t freeze well—they tend to separate when reheated. Best to enjoy this one fresh or refrigerated.
Reheating: Add a splash of milk or broth and reheat gently in a skillet over medium-low heat, stirring frequently. You can also microwave it in 30-second bursts, stirring in between.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli?

Absolutely! Just thaw it first and pat dry to prevent watery sauce. Add it near the end of pasta cooking or sauté briefly before mixing in.

Is there a gluten-free option?

Yes! Simply use your favorite gluten-free pasta. Many hold up well and taste great in creamy dishes like this one.

What if I don’t have heavy cream?

No problem—use half and half, whole milk thickened with a bit of flour, or a dairy-free cream alternative like cashew cream.

Can I make this recipe vegetarian?

Definitely. Swap chicken for sautéed mushrooms or tofu for a hearty plant-based version, and use vegetable broth instead of chicken broth.

How can I make it lower in fat?

Use light cream or evaporated milk. Keep cheese amounts moderate and skip the butter if needed—it’ll still be tasty.

Final Thoughts

If you’re in search of an easy dinner that tastes like something you’d get in a cozy Italian bistro, this creamy chicken and broccoli pasta is the answer. It’s fast, flavorful, and endlessly adaptable.

Whether you’re cooking for yourself, your family, or company, this dish delivers comfort without stress. Try it once, and it might just earn a permanent spot in your meal rotation.

Have you tried this recipe or added your own twist? Let me know in the comments below! And if you’re looking for more easy pasta recipes, check out my Garlic Butter Shrimp Pasta or Spinach and Ricotta Stuffed Shells!

Until next time, happy cooking—and don’t forget the extra Parmesan on top 😉.