Creamy Chicken Broccoli Pasta

Name: Creamy Chicken Broccoli Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 12 oz pasta (penne, rigatoni, or bowtie work great); 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; Thighs are juicier but breasts work fine; 3 cups broccoli florets (fresh or frozen); 2 tbsp olive oil or butter; Salt and pepper; 1 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 3 tbsp butter; 4-5 cloves garlic, minced (more is always better); 2 tbsp all-purpose flour; 1 1/2 cups chicken broth (low sodium); 1 1/2 cups heavy cream (or half-and-half if you want slightly lighter); 1 cup freshly grated Parmesan cheese (not the shaker stuff); 1 tsp Italian seasoning; 1/2 tsp onion powder; Salt and black pepper to taste; Optional: pinch of red pepper flakes for a kick; Extra Parmesan cheese; Fresh parsley or basil, chopped; Cracked black pepper; Garlic bread (because more carbs = more happiness); Large pot for pasta; Large skillet or sauté pan; Colander; Wooden spoon or spatula

By Tyla | Last modified on Nov 21, 2025

Featured in: Dinner

Okay, so imagine if someone took all your favorite things—creamy pasta, juicy chicken, and broccoli (yes, broccoli can be a favorite when it’s swimming in this sauce)—and combined them into one glorious bowl of carb-loaded happiness. Creamy Chicken Broccoli Pasta is basically tender pasta coated in a rich, velvety sauce with chunks of seasoned chicken and perfectly cooked broccoli that actually tastes good instead of like sad, steamed regret. It’s the kind of meal that feels like a warm hug after a long day, comes together in one pot (or close to it), and makes everyone at the table happy. I made this for a picky-eating friend once and they had THREE servings. Another time I meal-prepped it for the week and ended up eating it all by Wednesday. This pasta has POWER over your self-control.

Why You’ll Love This Recipe

One-pot-ish cooking. Minimal dishes means maximum time for eating. Your future self thanks you.

Comfort food with vegetables. The broccoli makes you feel virtuous while the cream sauce makes you feel alive.

Ready in 30 minutes. Faster than delivery and tastes a million times better. Weeknight dinner champion.

Family-friendly. Even picky eaters will demolish this. The cream sauce hides vegetables like a delicious disguise.

Meal prep hero. Makes great leftovers that reheat beautifully. Future You is about to be so happy.

Customizable as hell. Add what you want, skip what you don’t. This recipe is your playground.

The Good Stuff You’ll Need

For the Pasta and Protein:

12 oz pasta (penne, rigatoni, or bowtie work great)
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Thighs are juicier but breasts work fine
3 cups broccoli florets (fresh or frozen)
2 tbsp olive oil or butter
Salt and pepper

For the Chicken Seasoning:

1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

For the Creamy Sauce:

3 tbsp butter
4-5 cloves garlic, minced (more is always better)
2 tbsp all-purpose flour
1 1/2 cups chicken broth (low sodium)
1 1/2 cups heavy cream (or half-and-half if you want slightly lighter)
1 cup freshly grated Parmesan cheese (not the shaker stuff)
1 tsp Italian seasoning
1/2 tsp onion powder
Salt and black pepper to taste
Optional: pinch of red pepper flakes for a kick

For Serving:

Extra Parmesan cheese
Fresh parsley or basil, chopped
Cracked black pepper
Garlic bread (because more carbs = more happiness)

Equipment:

Large pot for pasta
Large skillet or sauté pan
Colander
Wooden spoon or spatula

Let’s Do This

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Salt it generously—the water should taste like the ocean.

Add pasta and cook according to package directions until al dente (still has a slight bite).

During the last 2-3 minutes of cooking, add the broccoli florets to the pasta water. They’ll cook perfectly alongside the pasta.

Drain the pasta and broccoli together in a colander. DO NOT RINSE. Save about 1 cup of pasta water before draining—you might need it later.

Set aside while you make the sauce.

Step 2: Season and Cook the Chicken

Pat the chicken pieces dry with paper towels. Dry chicken = better browning.

In a small bowl, mix together garlic powder, Italian seasoning, paprika, salt, and pepper.

Toss the chicken pieces in this seasoning mixture until evenly coated.

Heat 2 tbsp olive oil or butter in a large skillet over medium-high heat.

Add the seasoned chicken in a single layer. Don’t overcrowd—work in batches if needed.

Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temp of 165°F).

Transfer cooked chicken to a plate and set aside. Don’t worry if there are some brown bits stuck to the pan—that’s flavor.

Step 3: Make the Creamy Sauce

In the same skillet (don’t wash it—all those brown bits are pure gold), reduce heat to medium.

Add 3 tbsp butter and let it melt completely.

Add minced garlic and sauté for 30-60 seconds until fragrant. Don’t let it burn or it’ll taste bitter.

Sprinkle in the flour and whisk constantly for about 1 minute. This creates a roux that will thicken your sauce.

Slowly pour in the chicken broth while whisking constantly to avoid lumps. Scrape up all those delicious brown bits from the bottom of the pan.

Add the heavy cream, Italian seasoning, and onion powder. Whisk to combine.

Bring to a gentle simmer and let it cook for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in the Parmesan cheese. Whisk until the cheese melts completely and the sauce is smooth and creamy.

Taste and season with salt and pepper. Remember, Parmesan is salty, so go easy at first.

Step 4: Bring It All Together

Add the cooked chicken back to the skillet with the sauce. Stir to coat.

Add the pasta and broccoli to the sauce and toss everything together until evenly coated.

If the sauce seems too thick, add some of that reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.

Let everything simmer together for 2-3 minutes so the flavors can get acquainted and fall in love.

The pasta should be glossy and completely coated in that gorgeous creamy sauce.

Step 5: Serve and Devour

Transfer to serving bowls or one giant family-style bowl if you’re feeling communal.

Top with extra Parmesan, fresh parsley, and a generous crack of black pepper.

Serve immediately while everything is hot and the sauce is silky.

Serve with garlic bread if you want to go full carb-on-carb (highly recommended).

Try not to eat the entire pot in one sitting. This is genuinely challenging.

Serving Suggestions

This is already a complete meal, but here are some ways to elevate it even more:

Serve with crusty garlic bread for soaking up extra sauce
Add a simple side salad to balance the richness
Top with crispy bacon bits for smoky crunch
Squeeze fresh lemon juice over the top for brightness
Serve with roasted cherry tomatoes on the side
Pair with a glass of white wine (Chardonnay or Pinot Grigio work great)
Add sun-dried tomatoes as a garnish for tangy sweetness

Switch It Up

Cajun Chicken Broccoli Pasta: Add 1-2 tbsp Cajun seasoning to the chicken and sauce for a spicy kick.

Lemon Garlic Version: Add zest and juice of 1 lemon to the sauce for bright, fresh flavor.

Mushroom Addition: Sauté 8 oz sliced mushrooms with the garlic for earthy richness.

Bacon Lovers: Add 4-6 strips of crispy, crumbled bacon to the finished pasta.

Sun-Dried Tomato: Stir in 1/2 cup chopped sun-dried tomatoes for tangy sweetness.

Spinach Boost: Add 2 cups fresh spinach at the end and let it wilt into the sauce.

Pesto Cream: Swirl in 2-3 tbsp pesto along with the Parmesan for herby goodness.

Alfredo Style: Skip the chicken broth and use all cream for an ultra-rich Alfredo-style sauce.

Lighter Version: Use half-and-half instead of heavy cream and reduce butter to 2 tbsp. Still delicious, slightly less guilt.

Storage and Make-Ahead Tips

This reheats beautifully, making it perfect for meal prep.

Refrigerate: Store in an airtight container for up to 4 days. The sauce may thicken in the fridge—just add a splash of milk or broth when reheating.

Freeze: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat on stovetop: Best method. Add a splash of cream, milk, or broth to restore the creamy consistency. Heat over medium-low, stirring frequently.

Reheat in microwave: Add a splash of liquid, cover, and microwave in 1-minute intervals, stirring between each, until heated through.

Meal prep: Make a big batch on Sunday and divide into containers for easy weekday lunches or dinners.

Cook components separately: For best texture when meal prepping, store sauce separately from pasta and combine when reheating.

Don’t overcook the broccoli initially if meal prepping—it’ll soften more when reheated.

Why This Works So Damn Well

This recipe is comfort food science at its finest.

Cooking broccoli with the pasta saves time and ensures both are perfectly cooked without extra pots.

The roux (butter + flour) creates a stable base for the sauce that won’t separate or get grainy.

Adding chicken broth thins the sauce just enough so it’s creamy but not heavy or cloying.

Freshly grated Parmesan melts smoothly and creates that silky texture. Pre-grated cheese has anti-caking agents that make it grainy.

Reserved pasta water is liquid gold because the starch in it helps the sauce cling to the pasta and can adjust consistency perfectly.

Cooking chicken in the same pan you’ll use for the sauce layers in flavor. Those brown bits (fond) add incredible depth.

Not rinsing the pasta leaves a light coating of starch that helps the sauce stick to every piece.

Letting everything simmer together at the end allows the flavors to meld and the pasta to absorb some of that delicious sauce.

When to Make This

Busy Weeknight: 30 minutes from start to finish. Faster than arguing about takeout.

Meal Prep Sunday: Make it once, eat it all week. Future You sends their thanks.

Comfort Food Craving: Rich, creamy, satisfying—exactly what you need after a rough day.

Family Dinner: Everyone from toddlers to grandparents will eat this without complaint.

Potluck Contribution: Make a huge batch and become the hero of the party.

Date Night In: Fancy enough to impress, easy enough that you won’t be stressed in the kitchen.

Post-Workout Meal: Protein + carbs = exactly what your muscles need. That’s science. Probably.

Questions People Actually Ask

Q: My sauce is too thick. How do I fix it? A: Add pasta water, chicken broth, or milk a few tablespoons at a time until you reach your desired consistency.

Q: The sauce is grainy and separated. Why? A: Either the heat was too high or you used pre-grated Parmesan. Use freshly grated cheese and keep heat at medium-low.

Q: Can I use frozen broccoli? A: Yes! Add it directly to the pasta water (no need to thaw) during the last 2-3 minutes of cooking.

Q: My chicken is dry. What happened? A: You overcooked it. Chicken breast is done at 165°F. Use a meat thermometer or switch to chicken thighs, which are more forgiving.

Q: Can I make this without cream? A: You can use half-and-half or whole milk, but add an extra tablespoon of flour to help thicken it. It won’t be quite as rich.

Q: The garlic burned and tastes bitter. A: Garlic burns fast. Sauté it for only 30-60 seconds until fragrant, not browned. If it burns, start over—there’s no saving burned garlic.

Q: Can I use a different vegetable? A: Absolutely! Asparagus, spinach, peas, bell peppers, or mushrooms all work great.

Q: Is there a lighter version? A: Use half-and-half instead of heavy cream, reduce butter to 2 tbsp, and use chicken thighs for moisture without extra fat in the sauce.

Q: Can I make this ahead and bake it later? A: Yes! Assemble everything, transfer to a baking dish, top with extra cheese, and bake at 350°F for 20-25 minutes until bubbly.