Creamy Broccoli Pasta with Chicken (Printable)

Tender chicken and broccoli blend with pasta in a smooth, creamy sauce for a filling dinner.

# What You Need:

→ Pasta & Vegetables

01 - 10.5 oz penne or fusilli pasta
02 - 1 large head broccoli, cut into small florets (about 10.5 oz)

→ Chicken

03 - 2 boneless, skinless chicken breasts (about 10.5 oz), cut into bite-sized pieces
04 - 1 tbsp olive oil
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Sauce

07 - 2 tbsp unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 tsp dried Italian herbs (optional)
12 - Pinch of nutmeg (optional)
13 - Salt and pepper, to taste

→ Garnish

14 - Additional grated Parmesan cheese
15 - Fresh parsley, chopped

# How To Make:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. In the last 3 minutes of cooking, add broccoli florets to the pot. Drain pasta and broccoli, reserving 1/2 cup of pasta water.
02 - Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 6 to 8 minutes. Remove chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium. Add butter and garlic; cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, dried Italian herbs, and nutmeg. Simmer for 2 to 3 minutes until slightly thickened.
04 - Add cooked pasta, broccoli, and chicken to the skillet. Toss to coat evenly, adding reserved pasta water gradually until the sauce reaches desired consistency. Adjust seasoning with salt and pepper as needed.
05 - Plate immediately, topping with extra grated Parmesan cheese and chopped fresh parsley.

# Expert Tips:

01 -
  • Ready in under 45 minutes and tastes like you've been cooking all day.
  • The sauce clings to every piece of pasta without being heavy or pretentious.
  • Chicken stays genuinely tender because it's not overcomplicated or overthought.
  • Works for weeknight dinner or when you're feeding people who actually matter to you.
02 -
  • Never add all your pasta water at once—you can always add more, but you can't take it back.
  • The chicken must be genuinely bite-sized or it'll overshadow everything else on the plate.
  • If your sauce breaks or looks curdled, add a splash of cold cream and whisk gently; it usually forgives you.
03 -
  • Cut your broccoli smaller than feels necessary—it cooks faster and distributes throughout the pasta like bright green treasure.
  • Let the pan get genuinely hot before the chicken goes in; that golden sear is where the real flavor starts.

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