Creamy Broccoli Pasta with Chicken

There's something about the smell of garlic hitting hot butter that stops me mid-thought every single time. I discovered this creamy broccoli pasta years ago on a Tuesday night when I had chicken, cream, and good intentions but absolutely no plan. The pasta turned out so silky and the broccoli stayed just tender enough that it became the dish I reach for when I need comfort without the fuss.

I made this for my neighbor when she had her twins and couldn't imagine standing at a stove. Watching her eat it while holding a baby in one arm taught me that sometimes the best meals are the ones that ask nothing of anyone. It's become our go-to now, even when there aren't newborns involved.

Ingredients

• Penne or fusilli pasta (300 g / 10.5 oz): Shape matters more than you'd think—the ridges and tubes trap sauce like little nets.
• Broccoli, cut into small florets (1 large head, about 300 g / 10.5 oz): Cut them genuinely small or they'll outlast your patience.
• Chicken breasts, bite-sized pieces (2 boneless, skinless, about 300 g / 10.5 oz): Cut them smaller than you think you should.
• Olive oil (1 tbsp): Just enough to get the pan hot without drowning the chicken.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Season the chicken before it hits the pan, not after.
• Unsalted butter (2 tbsp): This is where the magic lives—use real butter.
• Garlic, minced (3 cloves): Mince it yourself if you can; it changes everything.
• Heavy cream (250 ml / 1 cup): Don't skimp or substitute unless you're committed to a different dish entirely.
• Grated Parmesan cheese (60 g / 1/2 cup): Freshly grated, not the stuff in the green can.
• Dried Italian herbs (1/2 tsp, optional): A whisper, not a shout.
• Nutmeg (a pinch, optional): It sounds strange until you taste it.
• Additional Parmesan and fresh parsley for finishing: These are not optional if you want it to feel special.

Instructions

Boil pasta and broccoli together:

Bring salted water to a proper rolling boil, add pasta, and time it according to the package. In the last 3 minutes, add broccoli so it softens but doesn't surrender completely. Drain everything, but save that starchy water—it's your insurance policy for the sauce.

Sear the chicken until golden:

Pat the seasoned pieces dry before they touch the hot oil; they'll sizzle properly and brown instead of steam. Six to eight minutes over medium-high heat should give you color and cooked-through centers without drying them out.

Build the cream sauce:

Melt butter with the garlic over medium heat until it smells like you're doing something right. Pour in cream slowly and let it come to a gentle simmer, then stir in Parmesan and seasonings, giving it two to three minutes to thicken slightly.

Bring it all together:

Add the pasta, broccoli, and chicken back to the skillet and toss until everything's coated. Add pasta water tablespoon by tablespoon until the sauce moves like silk, not glue.

Serve while it's warm:

Top with extra Parmesan and parsley, and serve immediately because this dish is best when it still feels hot and fresh.

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My daughter asked me to make this three times in one week, which I learned is pasta speak for love. There's something about watching someone eat without thinking twice that reminds you why you actually like cooking.

The Cream Sauce Secret

Heavy cream is non-negotiable here because it holds the Parmesan without breaking and tastes genuinely rich. I've tried lighter versions with milk and half-and-half, and they taste like apologies instead of dinner. The starchy pasta water is what keeps the sauce from becoming heavy—it's the bridge between creamy and silky.

Timing and Temperature Matter

The one mistake I made consistently was cooking the chicken too long, turning it into sad little pebbles. Medium-high heat for six to eight minutes is the sweet spot; the centers stay tender and the outsides get that golden finish. Everything else—the pasta, the broccoli, the sauce—should be timed so nothing sits around getting cold before you eat it.

Ways to Make It Your Own

This dish is flexible enough that you can swap the chicken for shrimp or leave it out entirely without making it feel incomplete. A pinch of red pepper flakes wakes it up if you want heat, and a splash of white wine in the sauce adds complexity you'll keep thinking about. Some nights I add mushrooms or sun-dried tomatoes, and the dish welcomes them like it was always waiting.

• Substitute cooked shrimp for chicken or omit it entirely for vegetarian depth.
• A pinch of red pepper flakes turns this comforting into exciting.
• Nutmeg sounds strange until it's in your mouth, then it becomes the thing you taste first.

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This is the kind of meal that feels like you're taking care of someone, even when that someone is just you on a Tuesday. Make it for people you love, or make it because you deserve to taste something delicious without exhausting yourself first.

Recipe FAQs

→ How can I make the sauce lighter?

You can substitute heavy cream with half-and-half or whole milk for a lighter sauce without losing creaminess.

→ Can I replace chicken with other proteins?

Cooked shrimp works well as an alternative, or omit proteins for a vegetarian option.

→ When should I add broccoli to the pasta?

Add broccoli florets in the last 3 minutes of boiling pasta to keep them tender yet crisp.

→ How do I adjust the sauce consistency?

Gradually stir in some reserved pasta water until the sauce achieves a smooth and creamy texture.

→ What herbs complement this dish best?

Dried Italian herbs like oregano, basil, and thyme add a subtle depth to the creamy sauce.