There are some dinners that just feel like comfort food from the very first bite, and this creamy chicken and broccoli pasta is one of them. Tender pieces of seasoned chicken, perfectly cooked penne, and fresh broccoli are tossed in a rich, silky garlic-Parmesan sauce that coats every bite beautifully.
It is creamy without being overly heavy, flavorful without needing a long list of ingredients, and easy enough to make on a busy weeknight. I especially love serving it straight from the skillet while the Parmesan sauce is still warm and silky.
Why You’ll Love This Creamy Chicken and Broccoli Pasta
- Easy weeknight meal: Everything comes together in one skillet after the pasta is cooked.
- Creamy and flavorful: Garlic, Parmesan, butter, and cream create a smooth sauce that clings to the pasta.
- Protein-packed: Tender seasoned chicken makes this pasta filling enough for a complete dinner.
- A little freshness: Broccoli adds color, texture, and a fresh vegetable flavor.
- Family-friendly: The mild, creamy sauce makes this a comforting meal everyone can enjoy.
Flavor & Texture Highlights
The chicken is lightly seasoned and cooked until golden around the edges while staying juicy inside. The broccoli becomes tender but keeps just enough bite to balance the soft pasta.
The sauce is the real star. Butter and garlic create a savory base, heavy cream makes it luxuriously smooth, and freshly grated Parmesan adds a salty, nutty finish. A little pasta water helps bring everything together into a glossy sauce that coats every piece of penne.
How to Make Creamy Chicken and Broccoli Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
2. Cook the Chicken
Cut the chicken breasts into bite-sized pieces and season with Italian seasoning, garlic powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and set aside.
3. Sauté the Broccoli
Add the broccoli florets to the same skillet. Cook for 3 to 4 minutes until they become bright green and slightly tender. If needed, add a splash of water and cover the skillet for a minute or two to help the broccoli steam.
4. Make the Creamy Garlic Sauce
Reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the heavy cream and gently simmer for 2 to 3 minutes. Stir in the Parmesan cheese a little at a time until melted and smooth.
5. Bring Everything Together
Add the cooked penne and chicken back to the skillet. Toss gently until everything is coated in the creamy sauce.
If the sauce is thicker than you like, add a little reserved pasta water, one splash at a time, until it reaches a silky consistency.
6. Finish and Serve
Taste and adjust the seasoning with additional salt and black pepper if needed. Sprinkle with fresh parsley and extra Parmesan before serving.
Helpful Tips for the Best Results
- Don’t overcook the pasta: Al dente pasta holds its shape better and works beautifully with the creamy sauce.
- Reserve pasta water: The starchy water helps loosen the sauce and gives it a smooth, glossy texture.
- Use freshly grated Parmesan: It melts more smoothly than pre-shredded cheese and gives the sauce better flavor.
- Don’t boil the cream aggressively: Keep the sauce at a gentle simmer so it stays smooth.
- Cut the chicken evenly: Similar-sized pieces will cook at the same rate and stay juicy.
- Add the Parmesan gradually: Stirring it in slowly helps prevent lumps and creates a silky sauce.
What to Serve With It
This creamy pasta is hearty enough to serve on its own, but it pairs wonderfully with a simple green salad, roasted vegetables, or warm garlic bread. A squeeze of fresh lemon over the finished dish can also brighten the rich sauce.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless, skinless chicken thighs work very well and add extra richness. Cut them into small pieces and cook until completely done.
Can I use another type of pasta?
Yes. Rotini, rigatoni, fettuccine, shells, or farfalle are all good choices. Short pasta shapes are especially nice because they catch plenty of the creamy sauce.
Can I use frozen broccoli?
Yes. Frozen broccoli can be used, although fresh broccoli gives the best texture. If using frozen broccoli, thaw and drain it first so it does not add too much water to the sauce.
How do I make the sauce thicker?
Let the sauce simmer gently for another minute or two, then add a little more Parmesan. Remember that the sauce will continue to thicken as it cools.
Can I make this pasta ahead of time?
Yes, but creamy pasta is best served fresh. If reheating leftovers, add a small splash of milk, cream, or water and warm gently over low heat while stirring.
Can I add extra vegetables?
Definitely. Mushrooms, spinach, peas, zucchini, or bell peppers would all work nicely in this recipe.
Creamy Chicken and Broccoli Pasta
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup reserved pasta water, as needed
- Extra Parmesan, for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the penne according to the package directions until al dente. Reserve 1/2 cup to 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, season the chicken with Italian seasoning, garlic powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
- Add the broccoli to the same skillet and cook for 3 to 4 minutes until bright green and slightly tender. If the broccoli needs more time, add a splash of water, cover, and steam for another 1 to 2 minutes.
- Lower the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
- Gradually stir in the Parmesan cheese until completely melted and the sauce is smooth and creamy.
- Add the cooked pasta and chicken to the skillet. Toss everything together until evenly coated.
- Add reserved pasta water a tablespoon or two at a time if the sauce needs loosening. Continue tossing until the pasta is glossy and creamy.
- Taste and adjust the salt and black pepper. Remove from the heat and sprinkle with fresh parsley and extra Parmesan.
- Serve immediately while warm and creamy.
Notes
- Freshly grated Parmesan gives the smoothest sauce.
- Keep the heat low once the cream and Parmesan are added to prevent the sauce from becoming grainy.
- For extra flavor, add a pinch of red pepper flakes to the garlic sauce.
- For a lighter version, half-and-half can be used instead of heavy cream, although the sauce will be slightly less rich.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream.
