30-Minute Creamy Chicken Broccoli Pasta
This creamy chicken broccoli pasta comes together in one pan and just 30 minutes, so it’s the kind of dinner you can pull off even when you’re running on empty. Tender pieces of chicken, bright green broccoli, and a garlicky parmesan cream sauce coat every bite of pasta.
It’s rich and comforting but never heavy, and you can tweak it endlessly with whatever protein or veg you have on hand. It’s the bowl my family asks for on repeat.
What Makes This One a Keeper
This pasta has saved more busy Tuesday nights than I can count. The sauce comes together fast in the same skillet after searing the chicken, which means less washing up and more time to actually sit down.
The broccoli cooks right in the pan, soaking up some of that creaminess, and the parmesan melts in at the end for a silky finish. It’s creamy enough to feel like a treat, but not so rich that you want to nap after.
Ingredients
- 8 oz penne pasta: any short shape works, like rigatoni or fusilli
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces: thighs are great too
- 3 cups broccoli florets (about 1 medium head): cut small so they cook quickly
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 3/4 cup heavy cream: half-and-half works in a pinch, but the sauce will be thinner
- 1/2 cup low-sodium chicken broth: vegetable broth or even pasta water works
- 1 cup finely grated Parmesan cheese: freshly grated melts best
- Salt and black pepper
- 1/4 tsp red pepper flakes (optional): for a little warmth
Variations / Substitutions
- Swap the chicken: Use leftover rotisserie chicken or sliced cooked sausage. Skip the searing step and add it in when you fold everything together.
- Change the veg: Asparagus, peas, or spinach all work beautifully. Add leafy greens at the very end so they just wilt.
- Lighten it up: Replace the cream with whole milk and a teaspoon of cornstarch for a lighter sauce, though it won’t be quite as silky.
- Make it gluten-free: Use your favorite gluten-free pasta and cook it just shy of al dente so it holds up.
- Go dairy-free: Use full-fat coconut cream in place of heavy cream and a dairy-free Parmesan alternative. The texture changes a little, but it’s still creamy.
- Add a little acid: A squeeze of lemon juice at the end brightens the whole dish. If you like that, try it.
Blackened Chicken Alfredo is another reader favorite dinner worth making next.
How to Make Creamy Chicken Broccoli Pasta
Step 1: Sear the Chicken
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While that’s going, heat the 2 tbsp olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot oil in a single layer. Sear for about 4 minutes, turning once, until golden on the outside and just cooked through. Transfer the chicken to a plate and set aside.
The chicken should have a light golden crust in spots, and the center should no longer be pink. Don’t crowd the pan or the pieces will steam instead of sear. If your skillet is small, work in batches.
Step 2: Steam the Broccoli
Drop the heat to medium and add the 2 tbsp butter to the now-empty skillet. Once it’s melted, toss in the broccoli florets and a pinch of salt. Pour in 2 tablespoons of water, then cover the pan and let the broccoli steam for about 3 minutes, until bright green and crisp-tender. Uncover and cook off any excess water.
The steam cooks the broccoli quickly without making it mushy. When you lift the lid, the florets should still have a little bite. If there’s water left in the pan, let it cook off for a moment before moving on.
Step 3: Build the Cream Sauce
Push the broccoli to the edges of the skillet. Drop the minced garlic into the center and cook for 30 seconds, just until fragrant. Pour in the 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the 3/4 cup heavy cream and bring the sauce to a gentle simmer. Let it bubble for about 2 minutes until it thickens slightly.
The sauce will look thin at first, but the cream and broth will reduce a bit. You can tell it’s ready when a trail holds for a second behind your spoon. Avoid boiling hard, or the cream might separate.
Step 4: Fold the Pasta and Chicken into the Sauce
Drain the cooked pasta (reserve a little pasta water) and add it to the skillet along with the seared chicken and any juices from the plate. Turn the heat to low and sprinkle in the 1 cup grated Parmesan. Toss everything together for about 1 minute, until the cheese has melted and the pasta is coated. If the sauce feels too thick, splash in a few tablespoons of the reserved pasta water to loosen it.
The sauce and pasta dish should cling to every piece of pasta while the chicken will be nestled in. Taste and add more salt and pepper if needed, plus the optional red pepper flakes.
Step 5: Finish with Parmesan and Pepper
Divide the pasta among bowls and finish with an extra shower of Parmesan and a few cracks of black pepper. Serve right away while the sauce is still creamy and hot.
Tips for the Creamiest Pasta
- Use freshly grated Parmesan: Pre-shredded cheese often has anti-caking agents that keep it from melting smoothly. Grate your own from a block for the silkiest sauce.
- Let the cream come to room temperature while you prep: Cold cream hitting a hot pan can curdle. Taking the chill off prevents that from happening.
- Swap in chicken thighs if you prefer dark meat: Boneless, skinless thighs work just as well. Sear them for about 5 minutes per batch, since they take a little longer to cook through.
Storing Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some sauce as it sits.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of milk or broth to bring the creaminess back. Stir often so it doesn’t stick. I don’t recommend eating this cold; the sauce thickens and gets clumpy.
What to Serve with Creamy Chicken Broccoli Pasta
A simple arugula salad dressed with lemon and olive oil cuts through the richness. The peppery greens and bright acid keep each bite fresh. If you want something to swipe through the last of the sauce, a few slices of toasted garlic bread do the job.
Frequently Asked Questions
Why did my cream sauce turn out grainy?
That usually happens when the cream is too cold when added to a hot pan, or if the sauce boils too vigorously. Use room-temperature cream and keep the heat at a gentle simmer.
Can I freeze this pasta?
You can, but cream-based sauces tend to separate after thawing. If you do freeze it, reheat slowly in a skillet with a splash of broth or milk, stirring constantly.
Do I need to reserve pasta water?
It’s not strictly necessary, but a splash of starchy water can rescue a sauce that feels too thick or clings unevenly. I always save a little just in case.
Can I use bagged, pre-cut broccoli?
Sure, just check the bag for thick stems. If any pieces are large, slice them into smaller, even bits so they steam in the same 3 minutes.
Creamy Chicken Broccoli Pasta Recipe
Ingredients
Method
- Bring a pot of salted water to a boil. Cook the pasta until al dente. Meanwhile, heat the 2 tbsp olive oil in a large skillet over medium-high. Season the chicken with salt and pepper. Sear for about 4 minutes, turning once, until golden and just cooked through. Transfer to a plate.
- Reduce the heat to medium and add the 2 tbsp butter to the skillet. Once melted, add the broccoli florets and a pinch of salt, plus 2 tablespoons of water. Cover and steam for about 3 minutes until bright green and crisp-tender. Uncover and cook off any excess water.
- Push the broccoli to the edges. Add the minced garlic to the center and cook for 30 seconds, until fragrant. Pour in the 1/2 cup chicken broth and scrape up any browned bits. Stir in the 3/4 cup heavy cream and bring to a gentle simmer. Cook for about 2 minutes until slightly thickened.
- Drain the pasta, reserving a little pasta water. Add the pasta, chicken with its juices, and the 1 cup Parmesan to the skillet. Toss over low heat for about 1 minute, until the cheese melts and everything is coated. Add a splash of pasta water if the sauce needs loosening.
- Divide among bowls, top with extra Parmesan and black pepper, and serve immediately.
Notes
