Chicken and Broccoli Pasta
There’s a reason chicken and broccoli pasta shows up in so many weeknight rotations — it’s fast, it’s filling, and it somehow feels like comfort food and a decent-for-you dinner at the same time. This one comes together in about 30 minutes with a handful of ingredients you probably already have on hand.
Why You’ll Love This Recipe
This dish hits that sweet spot between easy and satisfying. You get tender pasta, juicy chicken, and broccoli that still has a little bite to it, all tied together in a garlicky, buttery sauce that clings to every noodle.
It’s also incredibly forgiving. Chop the chicken a little bigger or smaller, use whatever pasta shape is in your pantry, swap the broccoli for another vegetable — it still works.
And honestly, it’s the kind of meal that makes the whole kitchen smell amazing while it cooks. Even picky eaters tend to come around on this one.
Ingredients You’ll Need
The base of this recipe is simple: boneless chicken breast (or thighs, if you prefer more flavor and forgiveness when cooking), a short pasta like penne or rotini that holds onto sauce well, and fresh broccoli florets.
For the sauce, you’re looking at garlic, butter, a splash of chicken broth or pasta water, and parmesan cheese. A little heavy cream or half-and-half makes things richer if you’re in the mood for something creamier, but it’s not required — the starchy pasta water does a lot of the work on its own.
Don’t skip the parmesan. It adds a salty, nutty depth that ties the whole dish together, and freshly grated melts so much better than the pre-shredded stuff.
If you want to swap things up, frozen broccoli works in a pinch (just don’t overcook it), and gluten-free pasta holds up fine here too.
Tips for the Best Results
Tip: Salt your pasta water generously — it should taste like the sea. This is your one real chance to season the pasta itself, and it makes a noticeable difference.
Don’t overcook the broccoli. You want it bright green and just tender, not mushy and dull. Steaming or blanching it separately for a few minutes, then adding it in at the end, keeps the color and crunch intact.
Let your chicken actually sear instead of crowding the pan. Give it space, let it get a little golden color, and it’ll taste so much better than if it just steams in its own juices.
Save a cup of pasta water before you drain it. That starchy water is liquid gold for loosening up the sauce and helping it coat the noodles properly.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. The pasta will soak up some of the sauce as it sits, so don’t be surprised if it looks a little drier the next day.
Note: When reheating, add a splash of milk, broth, or water before microwaving or warming it on the stove. This brings the sauce back to life instead of leaving you with dry, clumpy pasta.
This dish doesn’t freeze amazingly well since the pasta texture changes once thawed, but if you need to, freeze it in a sealed container for up to a month and reheat gently with extra liquid.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking it fresh?
Absolutely. Just shred or chop it and toss it in near the end so it warms through without drying out.
What’s the best pasta shape for this recipe?
Short shapes with ridges or curves — penne, rotini, fusilli — work best because they catch the sauce in every bite.
Can I make this recipe ahead of time?
You can prep the chicken and chop the broccoli ahead, but it’s best to cook the pasta and combine everything just before serving for the best texture.
Is there a lighter version of this dish?
Yes — skip the cream, use less butter, and lean on the starchy pasta water and parmesan for the sauce. It’s still creamy, just a little lighter.
product: Large heavy-bottomed skillet or sauté pan with high sides, ideal for searing chicken and tossing everything together without spilling.
Chicken and Broccoli Pasta
A quick, comforting weeknight pasta with tender chicken, garlicky broccoli, and a creamy parmesan sauce.
Ingredients
- 12 oz penne pasta
- 1 lb boneless chicken breast, cubed
- 3 cups broccoli florets
- 4 cloves garlic, minced
- 3 tbsp butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream (optional)
- 3/4 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup reserved pasta water
Instructions
- Step 1. Bring a large pot of salted water to a boil and cook the penne according to package directions, reserving 1 cup of pasta water before draining.
- Step 2. While the pasta cooks, steam or blanch the broccoli florets for 2 to 3 minutes until just tender, then set aside.
- Step 3. Season the cubed chicken with salt and pepper.
- Step 4. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 6 to 8 minutes, then remove from the pan.
- Step 5. In the same skillet, melt the butter and sauté the minced garlic for 30 seconds until fragrant.
- Step 6. Pour in the chicken broth and heavy cream, if using, and simmer for 2 minutes.
- Step 7. Stir in the parmesan cheese until melted and smooth.
- Step 8. Add the cooked pasta, chicken, and broccoli back into the skillet, tossing to coat.
- Step 9. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Step 10. Taste and adjust seasoning with salt and pepper, then serve immediately.
