Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~580 kcal
- Sugar: ~4g
- Sodium: ~720mg
- Fat: ~26g
- Carbohydrates: ~52g
- Protein: ~35g