CHICKEN AND BROCCOLI PASTA

 

There’s something about a warm, creamy pasta dish that just feels like a hug in a bowl. And when you throw in tender chicken, vibrant broccoli, and a rich Parmesan sauce? Well, that’s comfort food at its finest! This Chicken and Broccoli Pasta is one of those meals that’s not only delicious but also easy to whip up on a busy weeknight.

If you’re like me, you probably love a dish that checks all the boxes: hearty, flavorful, and quick to make. This recipe is a one-pot wonder that combines protein-packed chicken, fiber-rich broccoli, and satisfying pasta, all drenched in a luscious, cheesy sauce. The best part? It comes together in about 30 minutes!

Now, let’s dive into the cooking process and get ready to make a meal the whole family will love.

Step 1: Cooking the Pasta and Broccoli

The first step in creating this delicious dish is getting our pasta and broccoli ready. This method helps streamline the process by cooking both ingredients in the same pot, saving time and reducing cleanup.

What You’ll Need:

• 8 ounces penne pasta
• 2 cups broccoli, cut into small florets
• Water for boiling
• Salt for the pasta water

Instructions:

1.  Bring a large pot of salted water to a boil. The salt helps season the pasta as it cooks, giving it more flavor.
2. Add the penne pasta and cook it according to the package instructions until it’s al dente. This usually takes around 10-12 minutes.
3. In the last 5 minutes of cooking, toss in the broccoli florets. This gives the broccoli just enough time to become tender while keeping a bit of that bright green color and a slight crunch.
4. Once done, drain the pasta and broccoli together and set them aside.

Pro Tip: If you love extra green veggies, you can throw in some spinach or peas at the last minute, too!

Step 2: Preparing the Creamy Garlic Parmesan Sauce

Now, let’s talk about the magic sauce that brings this dish together. It’s creamy, garlicky, and cheesy—everything a great pasta sauce should be.

What You’ll Need:

• 2 tablespoons olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 cups whole milk

Instructions:

1.  Heat 2 tablespoons of olive oil in a large pan over medium heat. This will be the base for the sauce.
2. Add the diced onion and cook for 2-3 minutes until it becomes soft and translucent. This step builds a flavorful base for the sauce.
3. Toss in the minced garlic, salt, and black pepper and sauté for another minute. You’ll know it’s ready when your kitchen starts smelling absolutely divine.

Pro Tip: If you want a little extra depth of flavor, try using half butter and half olive oil instead of just oil!

Step 3: Thickening the Sauce

To get that perfectly creamy consistency, we need to thicken the sauce using a simple roux. This is just a fancy term for cooking flour in fat to help create a smooth, lump-free sauce.

Instructions:

1.  Sprinkle 2 tablespoons of all-purpose flour over the onion and garlic mixture.
2. Stir continuously for 1-2 minutes, allowing the flour to absorb the oil and cook slightly. This step prevents the sauce from tasting floury.
3.  Slowly whisk in 2 cups of whole milk, making sure to stir constantly. This will create a smooth, creamy base.
4.  Let the sauce simmer for 2-3 minutes until it thickens slightly.

Pro Tip: If you want an even richer sauce, substitute half-and-half or heavy cream for some of the milk.

Step 4: Adding the Parmesan for Extra Creaminess

The key to making this dish truly irresistible is the cheese. Parmesan brings that rich, nutty, salty flavor that takes the sauce to a whole new level.

What You’ll Need:

• 1 cup grated Parmesan cheese

Instructions:

1.  Lower the heat to medium-low and gradually stir in the Parmesan cheese. Doing this slowly ensures that the cheese melts smoothly into the sauce instead of clumping up.
2. Keep stirring until the cheese is fully melted and incorporated, creating a silky-smooth, creamy sauce.

Pro Tip: If you love an extra cheesy pasta, feel free to add an additional ½ cup of Parmesan or even a handful of shredded mozzarella for a gooier texture.

Step 5: Adding the Chicken and Pasta to the Sauce

Now, it’s time to bring everything together. The creamy sauce is ready and waiting for the pasta, broccoli, and chicken to join the party!

What You’ll Need:

• 2 boneless, skinless chicken breasts, cooked and cut into small cubes
• The cooked pasta and broccoli from earlier

Instructions:

1.  Add the cooked, cubed chicken to the creamy sauce. Stir everything together so the chicken gets coated in all that cheesy goodness.
2. Next, toss in the drained pasta and broccoli. Gently mix everything together until the pasta is fully covered in the sauce.
3.  Continue stirring for 2-3 minutes over low heat, allowing all the flavors to meld together and the pasta to soak up the creamy sauce.

Pro Tip: If your sauce is too thick, add a splash of reserved pasta water or extra milk to loosen it up.

Step 6: Garnishing and Serving

Your Chicken and Broccoli Pasta is now officially restaurant-worthy and ready to be served. But, of course, we can’t forget the final touch!

Optional Garnishes:

• Extra grated Parmesan cheese (because there’s no such thing as too much cheese!)
• Freshly chopped parsley for a burst of color
• A dash of red pepper flakes if you like a little heat
• A drizzle of olive oil for extra richness

Instructions:

1.  Transfer the pasta to a serving bowl or dish it out directly onto plates.
2. Sprinkle with more Parmesan (because why not?), a little fresh parsley, and a few cracks of black pepper for extra flavor.
3.  Serve immediately and enjoy the creamy, cheesy goodness!

Pro Tips & Delicious Variations

Want to switch things up a bit? Here are some fun variations and pro tips to customize this dish to your taste.

Variations:

• Make It Spicy: Add a teaspoon of crushed red pepper flakes while sautéing the garlic for a bit of a kick.
• Add More Veggies: Stir in some mushrooms, bell peppers, or spinach for extra nutrition.
• Swap the Protein: Instead of chicken, try shrimp, turkey, or even crispy turkey bacon for a different flavor twist.
• Go Low-Carb: Swap out the pasta for zucchini noodles or cauliflower rice to keep it on the lighter side.
• Make It Extra Indulgent: Add a splash of heavy cream instead of milk for an ultra-rich sauce.

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and warm it on the stovetop over low heat.

Frequently Asked Questions (FAQs)

1. Can I use a different type of pasta?

Absolutely! While penne works great because it holds onto the sauce so well, you can swap it for fusilli, rigatoni, farfalle (bowtie), or even spaghetti. If you want to go for a whole wheat or gluten-free option, those will work just fine too—just follow the cooking time on the package.

2. How do I store and reheat leftovers?

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or a little extra Parmesan to help bring the sauce back to life. You can reheat it on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between.

3. Can I freeze this pasta dish?

Yes, but with a little caution. Cream-based sauces can sometimes separate when frozen. If you do freeze it, store it in an airtight container for up to 2 months. When reheating, stir in a little milk or cream to help restore the sauce’s texture.

4. What’s the best way to cook the chicken for this recipe?

If you don’t have pre-cooked chicken, you can easily cook boneless, skinless chicken breasts by:

• Pan-searing: Heat olive oil in a pan, season the chicken with salt and pepper, and cook for 4-5 minutes per side until golden brown.
• Baking: Bake at 375°F (190°C) for about 20-25 minutes, then dice into small cubes.
• Using Rotisserie Chicken: If you’re short on time, shredded rotisserie chicken is a fantastic shortcut!

5. Can I make this dish ahead of time?

Yes! If making ahead, store the pasta and sauce separately, then combine and heat when ready to serve. This helps prevent the pasta from soaking up too much sauce and getting dry.

6. Can I make this dish dairy-free?

Yes! Swap out the milk for unsweetened almond milk or coconut milk, and use dairy-free Parmesan (or nutritional yeast) instead of regular Parmesan.

7. What other proteins can I use instead of chicken?

This recipe is super versatile! You can use:

• Shrimp – Add at the end and cook for 2-3 minutes.
• Turkey – Use ground turkey or turkey breast.
• Tofu – If you want a vegetarian option, sauté some cubed tofu for a protein-packed meal.

Final Thoughts: The Perfect Weeknight Pasta Dish

There you have it—a simple, creamy, and oh-so-delicious Chicken and Broccoli Pasta that’s bound to become a family favorite. It’s quick enough for a busy weeknight but tasty enough to serve when you’re hosting friends or family.

Why You’ll Love This Recipe:

• One-pot convenience – Less cleanup!
• A perfect balance of protein, veggies, and carbs – A complete meal in one dish.
• Creamy, garlicky, and cheesy – A flavor-packed comfort food.
• Easily customizable – Swap out ingredients to fit your tastes and dietary needs.

So, what are you waiting for? Grab your ingredients and give this Chicken and Broccoli Pasta a try tonight! I’d love to hear how you liked it—drop a comment below and let me know any fun variations you tried.

Happy cooking!

Print