Name: Chicken and Broccoli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 cups broccoli florets; 8 oz pasta (penne, fusilli, or preferred type); 2 cloves garlic, minced; 1 small onion, diced; 2 tbsp olive oil; 1 cup heavy cream or half-and-half; 1/2 cup grated Parmesan cheese (plus more for serving); Salt and black pepper, to taste; 1/4 tsp red pepper flakes (optional); 1/2 cup reserved pasta water

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This chicken and broccoli pasta is one of my favorite weeknight dinners—hearty, creamy, and comforting without being heavy. I love the way tender chicken, crisp broccoli, and perfectly cooked pasta come together in a rich, flavorful sauce. It’s simple enough for a quick family meal but satisfying enough to feel like something special.

Why You’ll Love This Recipe

I love how everything cooks in one pot, which saves me time and cleanup. The combination of juicy chicken and vibrant broccoli tossed with pasta and a creamy sauce hits all the right notes—protein, veggies, and carbs in one delicious dish. Plus, it’s endlessly adaptable depending on what I have in my pantry. It’s a dish that fills me up and always pleases everyone at the table. Chicken and Broccoli Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Broccoli florets
Pasta (penne, fusilli, or your favorite type)
Garlic, minced
Onion, diced
Olive oil
Heavy cream or half-and-half
Grated Parmesan cheese
Salt and pepper
Red pepper flakes (optional, for a little heat)
Pasta water (reserved from boiling pasta)

Directions

I start by cooking the pasta in salted boiling water until al dente. I add the broccoli florets during the last 2-3 minutes of cooking, then drain and set aside, reserving about ½ cup of the pasta water.
While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I sauté the chicken pieces, seasoning with salt and pepper, until browned and cooked through. I remove the chicken from the pan and set it aside.
In the same skillet, I add a bit more oil if needed and sauté the garlic and onion until soft and fragrant.
I pour in the heavy cream, bring it to a gentle simmer, then stir in the Parmesan cheese until it melts into a creamy sauce. I season with salt, pepper, and red pepper flakes if I want some heat.
I return the chicken, broccoli, and pasta to the skillet and toss everything together, adding a splash of reserved pasta water to loosen the sauce if necessary.
I cook it all together for another 1-2 minutes, then serve it hot with extra Parmesan on top.

Servings and timing

This recipe makes 4 generous servings and takes about 30 minutes from start to finish, including prep and cooking time.

Variations

I sometimes swap the cream for a mix of cream cheese and milk for a lighter, tangy sauce.
For a gluten-free option, I use gluten-free pasta.
If I want a garlicky punch, I double the garlic.
A squeeze of lemon juice brightens the whole dish beautifully.
I’ve also used cooked rotisserie chicken to save time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or water to the pasta before microwaving or warming it on the stove to keep the sauce creamy. I don’t recommend freezing this one, as the texture of the sauce and broccoli doesn’t hold up well. Chicken and Broccoli Pasta

FAQs

Can I use frozen broccoli?

Yes, I use frozen broccoli when I don’t have fresh. I add it directly to the boiling pasta water, just like I would with fresh broccoli.

What kind of pasta works best?

I usually go for short pasta like penne, fusilli, or farfalle—they hold the sauce well and pair nicely with the chicken and broccoli.

Can I make this dish ahead of time?

Yes, I often prep everything ahead—cook the chicken, steam the broccoli, and even boil the pasta. I just combine and reheat when I’m ready to eat.

How can I make it dairy-free?

I swap the cream with unsweetened almond or oat milk and use a dairy-free Parmesan-style cheese or nutritional yeast for flavor.

Is this a good meal prep option?

Absolutely. It keeps well in the fridge for a few days and reheats nicely, making it a solid choice for lunch or dinner meal prep.

Conclusion

Chicken and broccoli pasta is a cozy, well-balanced dish that I can rely on any day of the week. It’s flavorful, filling, and comes together with simple ingredients. I love how adaptable it is, and it always hits the spot whether I’m cooking for myself or feeding the whole family.