Creamy Broccoli Chicken Pasta

There's something about the smell of garlic hitting hot butter that immediately transports me back to my kitchen on a random Tuesday evening when I decided to throw together whatever I had in the fridge. I'd bought chicken on sale, had a head of broccoli that needed using, and half a carton of cream sitting there looking lonely. What emerged from that improvisation became the dish I now make at least twice a month, and honestly, it's become my answer to the question "what's for dinner?" when I want something that feels fancy but requires almost no fussing.

I made this for my partner one night when they'd had a genuinely terrible day, and watching their face change from exhausted to actually present while eating was worth every minute of cooking. There's something about creamy pasta that just feels like a hug in a bowl, and since that night, it's become our go-to comfort meal whenever either of us needs reminding that things can get better.

Ingredients

• Penne or fusilli pasta (300 g): The ridges and curves catch the cream sauce beautifully, but honestly, use whatever pasta shape you have because it all tastes wonderful here.
• Fresh broccoli florets (1 large head, about 300 g): Cut them smaller than you think you need to—they soften beautifully in the pasta water and become tender instead of that sad, overcooked texture.
• Boneless, skinless chicken breasts (2, about 300 g): Cut into bite-sized pieces so they cook evenly and stay juicy; undersized pieces finish faster and don't dry out.
• Olive oil (1 tbsp): Use a good one if you have it, but don't waste your fancy stuff for cooking hot—save that for drizzling.
• Salt and black pepper: Season the chicken generously before it hits the pan, which is the actual secret to it tasting like something.
• Unsalted butter (2 tbsp): This is where flavor lives, so don't skimp or use margarine.
• Garlic (3 cloves, minced): Mince it fine so it distributes throughout the sauce instead of leaving bitter chunks.
• Heavy cream (250 ml): This is non-negotiable for richness, though I've made it work with lighter cream when I had to.
• Grated Parmesan cheese (60 g): Use freshly grated if possible—the pre-shredded stuff has anti-caking agents that make the sauce grainy.
• Dried Italian herbs (1/2 tsp, optional): Add these if you have them, but the dish doesn't need them; they're just a gentle background note.
• Nutmeg (a pinch, optional): This tiny amount does something almost magical to a cream sauce, making it feel sophisticated without tasting like nutmeg.
• Fresh parsley for garnish: Chop it right before serving so it stays bright green instead of turning dark and sad.

Instructions

Get your water boiling and pasta cooking:

Fill a large pot with salted water and bring it to a rolling boil—you want it really boiling, not just steaming. Add your pasta and stir it in the first minute so nothing sticks to the bottom. Set a timer for whatever the package says, but start tasting it about a minute before that's done.

Cook the chicken until golden:

While the pasta is going, season your chicken pieces with salt and pepper and let them sit for a minute so the seasoning actually sticks. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken in a single layer. Don't move it around for the first couple of minutes—let it get golden and caramelized on one side before you start flipping and stirring.

Make the cream sauce magic:

Once the chicken is cooked through, remove it to a clean plate and keep it warm. In the same skillet, reduce the heat to medium, add butter and minced garlic, and let them get acquainted for about a minute until it smells absolutely incredible. Pour in your cream slowly, stirring gently, and let it warm through without boiling—if it boils, it can break and get grainy.

Finish the pasta and broccoli together:

In the last 3 minutes of your pasta cooking time, throw the broccoli florets into the same pot. They'll cook in the hot water and become tender, and you'll drain everything together. Don't rinse the pasta—that starchy water is actually your secret weapon for making the sauce creamy.

Bring everything together:

Stir the Parmesan, Italian herbs, and that tiny pinch of nutmeg into the cream sauce, letting it thicken slightly over 2 to 3 minutes. Add your cooked pasta, broccoli, and chicken back to the skillet, then toss everything gently until the sauce coats everything evenly. If it seems too thick, add a splash of that reserved pasta water and stir again.

Taste and adjust:

Take a bite and think about what it needs—more salt, more pepper, a squeeze of brightness. Season to taste because cream can hide flavors, so you might need more seasoning than you'd expect.

Serve with joy:

Divide into bowls, top with extra Parmesan and fresh parsley, and eat it while it's warm and at its most beautiful.

Save

I'll never forget my friend's seven-year-old asking for seconds of broccoli—actual seconds—and my friend looking at me like I'd performed a miracle. In that moment, I realized this dish had a superpower: it makes people happy without them even noticing they're eating vegetables.

Why This Dish Works

The magic here is balance—you've got protein from the chicken, vegetables from the broccoli, and fat from the cream and butter that makes everything taste like indulgence. The cream sauce clings to the pasta instead of pooling at the bottom of the bowl because you're using pasta water to adjust the consistency, which is a technique that changed how I cook pasta dishes forever. When the Parmesan melts in, it adds salt and umami that makes you feel like you're eating something sophisticated, not just comfort food.

Ways to Make It Your Own

This dish is forgiving in the best way—you can honestly swap ingredients based on what you have or what you're craving that day. I've made it with shrimp instead of chicken on nights when I wanted something lighter, and it's absolutely beautiful that way; I've also made it completely vegetarian by just loading it with extra broccoli and adding some sautéed mushrooms for earthiness. The sauce is adaptable too—if you want something lighter, use half-and-half or whole milk, though you might need to add a little flour or cornstarch to get it to thicken properly.

• Try adding a handful of sun-dried tomatoes or roasted red peppers for sweetness and color.
• Stir in some crispy bacon or pancetta if you want to make it richer and more indulgent.
• A pinch of red pepper flakes at the end adds just enough heat to wake everything up without being spicy.

Pairing and Serving

This pasta sings alongside a crisp white wine like Sauvignon Blanc or Pinot Grigio—something with good acidity cuts through the richness and makes you want another bite. Serve it in wide bowls so the pasta isn't piled up too high, and eat it right away while the broccoli still has a tiny bit of texture and the sauce is creamy instead of congealing.

Save

This dish has become my answer to almost every dinner question, and I hope it becomes that for you too. There's real comfort in knowing you can make something this delicious in the time it takes to watch an episode of something.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne or fusilli are ideal as their shapes hold the creamy sauce well and complement the broccoli and chicken.

→ Can I use a lighter dairy option in the sauce?

Yes, half-and-half or whole milk can be substituted for heavy cream to reduce richness while maintaining creaminess.

→ How do I keep the broccoli tender but crisp?

Add broccoli florets during the last few minutes of pasta cooking to ensure they stay vibrant and slightly crisp.

→ Is it possible to prepare this dish without meat?

Absolutely, you can omit the chicken or replace it with cooked shrimp or a plant-based protein for a different variation.

→ What seasonings enhance the sauce’s flavor?

Garlic, Parmesan, Italian herbs, and a pinch of nutmeg add depth and balanced savory notes to the creamy sauce.