Chicken and Broccoli Pasta Recipe

Chicken and Broccoli Pasta Recipe tastes creamy, garlicky, and cozy with just enough brightness from lemon and broccoli to keep it from feeling heavy. It works perfectly for busy weeknights because you pull it together in about 30 minutes, which makes it great for families, beginners, and anyone who wants comfort food without a ton of effort. I make some version of this at least twice a month, usually when I crave takeout but only have chicken thighs and a random head of broccoli in the fridge.

Why You Should Try This Chicken and Broccoli Pasta Recipe

This chicken and broccoli pasta recipe gives you a full meal in one pot: protein, veggies, and carbs all hanging out in a creamy garlic sauce. The broccoli soaks up flavor from the pan, the chicken stays juicy, and the pasta catches every bit of sauce so nothing feels dry or bland.

You control the richness, so you can keep it lighter with half-and-half or go full comfort with heavy cream and extra parmesan. It also reheats nicely, so you cook once and enjoy leftovers that still taste great the next day.

“This chicken and broccoli pasta recipe tastes like something from a cozy Italian restaurant, but it comes together in one pan on a weeknight ★★★★★”

Ingredients You’ll Need

Pasta, Chicken, and Veggies

• 12 ounces short pasta

  • Penne, rotini, or fusilli hold the sauce really well.
  • Whole wheat or chickpea pasta also works if you want more fiber or protein.

• 1 to 1½ pounds boneless skinless chicken

  • Use chicken breasts for leaner meat or chicken thighs for extra juicy bites.
  • Cut into small bite-size pieces so they cook quickly and stay tender.

• 3 cups broccoli florets

  • Fresh broccoli tastes best, but frozen florets work in a pinch.
  • If you use frozen, do not thaw; add them straight from the freezer and cook a bit longer.

• 3 to 4 cloves garlic, minced

  • Use fresh garlic for the best flavor; jarred garlic works if you feel rushed.

• ½ small onion or 2 shallots, finely chopped

  • Yellow onion gives a classic flavor, shallots taste a bit sweeter and milder.

Sauce Ingredients

• 2 tablespoons olive oil

  • Use extra virgin for more flavor, or a neutral oil if that is what you have.

• 1 tablespoon butter

  • Butter adds richness and helps the sauce feel silky.

• 1½ cups low sodium chicken broth

  • Store-bought broth works fine; I like Better Than Bouillon for a stronger flavor.

• 1 cup heavy cream or half-and-half

  • Heavy cream gives a thicker, richer sauce.
  • Half-and-half keeps it lighter but still creamy.

• ¾ to 1 cup freshly grated parmesan cheese

  • Grate it yourself if possible; pre-shredded cheese sometimes clumps and melts poorly.
  • Pecorino Romano works too, but it tastes saltier, so season carefully.

• 1 teaspoon Italian seasoning

  • A mix of dried basil, oregano, thyme, and rosemary works as a substitute.

• ½ teaspoon garlic powder

  • This boosts garlic flavor without extra chopping.

• ½ teaspoon onion powder

• ½ to 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon black pepper

• ¼ to ½ teaspoon red pepper flakes (optional)

  • Add more if you like a little kick.

• Zest of 1 lemon + 1 to 2 tablespoons lemon juice

  • Lemon cuts through the richness and brightens the whole dish.

Optional Add-ins

• ½ cup frozen peas
• ½ cup sun-dried tomatoes, chopped
• 2 tablespoons cream cheese for extra creamy texture
• Fresh parsley or basil, chopped, for garnish

Pantry Shortcuts & Substitutions

• Use rotisserie chicken or leftover grilled chicken instead of raw chicken; add it near the end so it just warms through.
• Swap broccoli with asparagus, green beans, or spinach if that is what you have.
• Use lactose-free cream or a barista-style oat milk plus extra parmesan if you need a gentler dairy option.

Equipment List

• Large deep skillet or sauté pan (12-inch) or a wide Dutch oven
• Large pot for boiling pasta (if you do not cook it in the same pan)
• Colander
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Microplane or small grater for lemon zest and parmesan
• Measuring cups and spoons

Tips & Tricks

• Salt the pasta water generously so the pasta carries flavor into the sauce.
• Cook the pasta just shy of al dente, then finish it in the sauce so it absorbs flavor.
• Cut chicken pieces the same size so they cook evenly and stay juicy.
• Pat the chicken dry and season it well before it hits the pan so it browns instead of steams.
• Brown the chicken in batches if the pan feels crowded; this keeps good color and flavor.
• Add broccoli near the end of pasta cooking or sauce simmering so it stays bright and slightly crisp.
• Reserve at least 1 cup of pasta water; use it to thin the sauce if it feels too thick.
• Lower the heat before you add cream and cheese so the sauce stays smooth and does not break.
• Stir the cheese in gradually and keep the sauce gently hot, not boiling.
• Taste and adjust salt, pepper, and lemon at the end; the parmesan and broth already add salt.
• Add a small spoon of cream cheese if you want an extra velvety, restaurant-style sauce.
• Serve right away, then add a splash of broth or milk when you reheat leftovers so they stay creamy.

How to Make Chicken and Broccoli Pasta Recipe

Step 1: Boil the Pasta and Broccoli

1. Fill a large pot with water, add a generous handful of salt, and bring it to a boil.
2. Add the pasta and cook it until it reaches just shy of al dente, usually 1 to 2 minutes less than the package suggests.
3. During the last 2 to 3 minutes of pasta cooking, add the broccoli florets to the same pot and cook until bright green and crisp-tender.
4. Scoop out 1 cup of starchy pasta water, then drain the pasta and broccoli together and set them aside.

Step 2: Season and Sear the Chicken

1. While the pasta cooks, pat the chicken pieces dry with paper towels.
2. Season the chicken all over with salt, pepper, garlic powder, onion powder, and half of the Italian seasoning.
3. Heat olive oil and butter in a large skillet over medium-high heat until the butter foams and sizzles.
4. Add the chicken in a single layer and cook it without moving for 3 to 4 minutes so it browns, then stir and cook another 3 to 4 minutes until the pieces cook through and show no pink in the center.
5. Transfer the cooked chicken to a bowl and keep it nearby.

Step 3: Build the Garlic Cream Sauce

1. Lower the heat to medium and add the chopped onion or shallots to the same skillet.
2. Sauté until they soften and turn translucent, about 3 to 4 minutes, while you scrape up any browned bits from the chicken.
3. Add the minced garlic and red pepper flakes and cook for 30 seconds to 1 minute until the garlic smells fragrant.
4. Pour in the chicken broth and stir well, then let it simmer for 2 to 3 minutes so it reduces slightly.
5. Stir in the cream and the rest of the Italian seasoning, then bring the mixture to a gentle simmer, not a hard boil.

Step 4: Add Cheese and Adjust the Sauce

1. Lower the heat to medium-low and add the parmesan a small handful at a time.
2. Stir constantly while the cheese melts so the sauce turns smooth and creamy.
3. If the sauce looks too thick, add a splash of reserved pasta water until it reaches your preferred consistency.
4. Stir in the lemon zest and 1 tablespoon of lemon juice, then taste and adjust with more lemon, salt, or pepper as needed.

Step 5: Combine Pasta, Broccoli, and Chicken

1. Add the cooked chicken back into the skillet along with any juices in the bowl.
2. Add the drained pasta and broccoli to the sauce and toss everything together until the sauce coats each piece.
3. If the mixture feels tight or sticky, add more pasta water a little at a time while you toss, until it looks glossy and creamy.
4. Stir in any optional add-ins like peas or sun-dried tomatoes and cook for 1 to 2 minutes until everything heats through.

Step 6: Finish and Serve

1. Turn off the heat and sprinkle extra parmesan and chopped parsley or basil over the top.
2. Give the pasta one last toss so the herbs and cheese distribute evenly.
3. Serve the chicken and broccoli pasta hot, with lemon wedges on the side so everyone can adjust brightness to taste.
4. Add a final pinch of red pepper flakes on individual plates if you like more heat.

What to Serve with Chicken and Broccoli Pasta Recipe

This chicken and broccoli pasta recipe already covers protein, veggies, and carbs, so you only need simple sides. A crisp green salad with a light vinaigrette balances the creamy sauce nicely. Garlic bread or warm baguette slices help scoop up every last bit of sauce. You can also serve sliced cucumbers, carrot sticks, or a simple fruit salad for a fresh, kid-friendly side.

Storage Options

• Cool leftovers to room temperature within 1 hour, then store them in an airtight container in the fridge for up to 3 to 4 days.
• Freeze portions in freezer-safe containers or bags for up to 2 months; label with the date so you track freshness.
• Reheat gently on the stove over low heat with a splash of milk, cream, or broth, and stir often until the pasta loosens and turns creamy again.
• Use the microwave for quick reheating; cover the bowl, heat in short bursts, and stir between each round while you add a spoonful of liquid if it looks dry.