Creamy Chicken & Broccoli Pasta

This Creamy Chicken & Broccoli Pasta is the ultimate comfort food: tender slices of golden chicken, vibrant broccoli florets, and al dente penne all enveloped in a rich, garlicky Parmesan cream sauce. It’s ready in about 30–35 minutes, uses simple pantry staples, and delivers restaurant-quality flavor without much effort. Perfect for busy evenings when you want something hearty and satisfying that the whole family will love.

Why you’ll love this recipe

• Quick and easy — one main pan for the sauce and minimal cleanup.
• Balanced meal in one dish — protein from chicken, veggies from broccoli, and carbs from pasta.
• Customizable — adjust the creaminess, add spice, or swap ingredients based on what you have.
• Kid-approved — the mild, cheesy sauce hides the broccoli nicely for picky eaters.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4 generous portions

Ingredients

• 300 g (about 10–11 oz) penne pasta (or any short pasta like farfalle, rigatoni, or fusilli works great too)
• 2 medium boneless, skinless chicken breasts (about 400–500 g total), sliced into thin strips or bite-sized pieces
• 2–3 cups fresh broccoli florets (from 1 large head; bite-sized pieces for even cooking)
• 2 tablespoons olive oil (extra virgin for best flavor)
• 2–3 cloves garlic, finely minced (adjust to taste — more for garlic lovers!)
• 1 cup (240 ml) cooking cream or heavy cream (double cream in some regions; for a lighter version, use half-and-half)
• ½ cup (about 50 g) freshly grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper, to taste
• Optional add-ins for extra flavor:
• ¼–½ teaspoon red chili flakes (for a gentle kick)
• 1 teaspoon dried Italian seasoning or a mix of dried oregano, basil, and thyme
• A squeeze of fresh lemon juice (adds brightness)
• A handful of chopped fresh parsley for garnish

Step-by-Step Instructions

1. Prepare the pasta and broccoli
   Bring a large pot of salted water to a rolling boil (use about 1 tablespoon salt per liter of water — this seasons the pasta itself). Add the penne and cook according to package instructions until al dente (usually 9–11 minutes). In the last 3–4 minutes of cooking, toss in the broccoli florets so they soften slightly but stay bright green and crisp-tender. Drain everything together in a colander, reserving about ½ cup of the starchy pasta water (this helps thin and emulsify the sauce later if needed). Set the pasta and broccoli aside.
2. Cook the chicken
   While the pasta boils, heat 2 tablespoons olive oil in a large skillet or deep frying pan over medium-high heat. Add the sliced chicken, season generously with salt and black pepper, and cook for 4–6 minutes, stirring occasionally, until the pieces are golden brown on the outside and fully cooked through (no pink remains; internal temperature should reach 75°C/165°F). Remove the chicken to a plate and set aside — this keeps it juicy and prevents overcooking later.
3. Build the creamy garlic sauce
   In the same pan (no need to clean it — those browned bits add flavor!), lower the heat to medium and add the minced garlic. Sauté for 30–60 seconds, stirring constantly, until fragrant and lightly golden (don’t let it burn, or it turns bitter). Pour in the cream and bring it to a gentle simmer. Let it bubble softly for 2–3 minutes to thicken slightly. Stir in the grated Parmesan cheese gradually, whisking until it melts completely and the sauce turns smooth and velvety. If the sauce feels too thick, add a splash of reserved pasta water (1–2 tablespoons at a time) to reach your desired consistency.
4. Combine everything
   Add the cooked penne, steamed broccoli, and seared chicken back into the pan with the sauce. Toss gently over low heat for 1–2 minutes until everything is evenly coated and warmed through. The sauce should cling beautifully to the pasta. Taste and adjust seasoning — more salt, pepper, or a pinch of chili flakes/Italian herbs if you like a bit of heat or herbal depth. For a fresh lift, stir in a squeeze of lemon juice now.
5. Serve immediately
   Divide into bowls, top with extra grated Parmesan, a sprinkle of black pepper, and chopped fresh parsley if desired. Pair it with crusty garlic bread, a simple green salad, or steamed veggies on the side.

Helpful Tips for the Best Results

• Use freshly grated Parmesan (not pre-grated) — it melts better and gives a richer flavor without clumping.
• Don’t overcook the broccoli — keeping it bright green adds color and a slight crunch that contrasts the creamy sauce.
• For extra creaminess, stir in a tablespoon of cream cheese or mascarpone at the end.
• Make it lighter: Swap half the cream for low-fat milk or use a plant-based cream alternative.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce (microwaving can make it separate slightly).
• Freezing: Not ideal due to the cream sauce, but if needed, freeze without the pasta and add fresh-cooked pasta when reheating.

Variations to Try

• Spicy version — Add more chili flakes or a dash of hot sauce.
• Mushroom lover’s twist — Sauté sliced mushrooms with the chicken.
• One-pot method — Cook the pasta directly in the sauce (add extra liquid like broth) for even less cleanup.
• Cheesy upgrade — Mix in some shredded mozzarella or cheddar for a gooier texture.

This dish is pure comfort in a bowl — creamy, garlicky, and packed with goodness. Enjoy, and let me know in the comments if you try any fun twists!

Bon appétit! 🍝