Creamy Broccoli Pasta Chicken (Printer-friendly)

Pasta with tender chicken, broccoli florets, and a smooth, creamy sauce for a comforting dinner.

# What You'll Need:

→ Pasta & Vegetables

01 - 10.5 oz penne or fusilli pasta
02 - 1 large head broccoli, cut into small florets (approx. 10.5 oz)

→ Chicken

03 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approx. 10.5 oz)
04 - 1 tbsp olive oil
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Sauce

07 - 2 tbsp unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 tsp dried Italian herbs (optional)
12 - Pinch of nutmeg (optional)
13 - Salt and pepper, to taste

→ Garnish

14 - Additional grated Parmesan cheese
15 - Fresh parsley, chopped

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Add broccoli florets in the last 3 minutes. Drain, reserving 1/2 cup pasta water.
02 - Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, about 6 to 8 minutes. Remove and set aside.
03 - In the same skillet, reduce heat to medium. Melt butter and sauté garlic for 1 minute until fragrant. Pour in heavy cream and bring to gentle simmer. Stir in Parmesan, Italian herbs, and nutmeg. Simmer 2 to 3 minutes until slightly thickened.
04 - Return pasta, broccoli, and chicken to skillet. Toss to coat with sauce, gradually adding reserved pasta water until desired consistency is reached. Adjust seasoning with salt and pepper as needed.
05 - Plate immediately, garnished with extra Parmesan and chopped parsley.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, and tastes infinitely better.
  • The sauce is naturally creamy without fussing over roux or complicated techniques.
  • Broccoli becomes tender and almost sweet when cooked this way, even if you normally avoid it.
02 -
  • Don't skip reserving pasta water—a splash of that starchy liquid is what makes the sauce cling to the pasta instead of pooling at the bottom.
  • If your cream looks broken or too thick, a little pasta water will fix it; if it's too thin, just simmer it another minute before serving.
  • Cooking broccoli in the pasta water means you get tender florets without dirtying another pot, and the water becomes even more flavorful for finishing the sauce.
03 -
  • Use a large skillet so you have room to toss everything without sauce splattering everywhere, and the larger surface area means better evaporation for a silkier sauce.
  • Don't rush the garlic—let it bloom in the butter for a full minute so the flavor becomes mellow and sweet rather than sharp and raw.

Go Back