Introduction

Best Chicken Broccoli Pasta is creamy, comforting, and perfectly balanced—tender chicken, crisp-tender broccoli, and pasta coated in a rich yet not-too-heavy sauce. This classic combination delivers protein, veggies, and carbs in one satisfying bowl. Easy enough for busy weeknights and cozy enough for family dinners, it’s a dependable recipe that never disappoints.

Why you’ll love this recipe

One-pan sauce with simple ingredients
Balanced meal with protein and vegetables
Creamy without being overly heavy
Ready in about 30 minutes
Kid-friendly and meal-prep friendly

Ingredients (serves 4)

12 oz pasta (penne, rotini, or fettuccine)
1 lb boneless skinless chicken breast, sliced
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
2 cups broccoli florets
1 cup heavy cream (or half-and-half)
½ cup chicken broth
¾ cup grated Parmesan cheese
Salt and black pepper to taste
Optional: red pepper flakes, lemon juice

Essential Tools and Equipment

Large pot
Large skillet
Colander
Tongs
Measuring cups

Step-by-step process (detailed)

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. During the last 2 minutes, add broccoli florets to the boiling water. Drain and reserve ½ cup of pasta water.

2. Season the chicken

Pat chicken dry and season both sides with salt and black pepper. Proper seasoning here builds flavor throughout the dish.

3. Sear the chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes, turning once, until golden and cooked through. Remove chicken to a plate.

4. Build the garlic base

Reduce the heat to medium. Add butter to the same skillet. Stir in garlic and cook 30–45 seconds until fragrant, not browned.

5. Create the sauce

Pour in chicken broth and scrape up any browned bits. Add heavy cream and bring to a gentle simmer. Cook 3–5 minutes until slightly thickened.

6. Add cheese

Stir in Parmesan cheese gradually, whisking until melted and smooth. The sauce should be silky and cohesive.

7. Combine everything

Add cooked pasta, broccoli, and chicken to the skillet. Toss gently to coat everything in the sauce, adding reserved pasta water a little at a time if needed.

8. Taste and adjust

Taste and adjust seasoning with salt, pepper, red pepper flakes, or a small squeeze of lemon juice for brightness.

9. Serve

Serve immediately, topped with extra Parmesan if desired.

Mistakes to avoid

Overcooking broccoli — mushy texture
Burning garlic — bitter flavor
Boiling the cream — broken sauce
Skipping pasta water — overly thick sauce
Under-seasoning — bland result

Variations of Best Chicken Broccoli Pasta

Alfredo Style — add extra cream and butter
Garlic Lemon — add lemon zest and juice
Cheesy Bake — transfer to dish, top with mozzarella, bake
Whole Wheat — Use whole wheat pasta
Low-Carb — swap pasta for zucchini noodles

Tips for storage & make-ahead

Refrigerate leftovers up to 3 days
Reheat gently with a splash of milk or broth
Sauce thickens as it sits—loosen before serving
Best enjoyed fresh

Frequently Asked Questions

Can I use frozen broccoli?
Yes—thaw and drain well before adding.

What pasta works best?
Short pasta that holds sauce, like penne or rotini.

Can I make it lighter?
Use half-and-half and reduce cheese slightly.

Is this freezer-friendly?
Cream sauces don’t freeze well—best refrigerated.

Conclusion

Best Chicken Broccoli Pasta is a reliable, comforting classic that delivers creamy satisfaction without complicated steps. With juicy chicken, vibrant broccoli, and a silky Parmesan sauce, it’s a dish you’ll come back to again and again for quick, wholesome dinners.