Creamy Broccoli Chicken Pasta (Printable)

Comforting pasta with tender chicken, broccoli, and rich creamy sauce for an easy meal.

# 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, cut into bite-sized pieces (about 10.5 oz)
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon 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:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. During the last 3 minutes of cooking, add broccoli florets to the pot. Drain pasta and broccoli, reserving 1/2 cup 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, approximately 6 to 8 minutes. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. In the same skillet, melt butter and cook garlic for one minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, Italian herbs, and nutmeg. Simmer 2 to 3 minutes until mixture slightly thickens.
04 - Add cooked pasta, broccoli, and chicken to the skillet. Toss to combine, gradually adding reserved pasta water until desired sauce consistency is achieved. Adjust seasoning with additional salt and pepper as needed.
05 - Plate immediately and garnish with extra grated Parmesan and chopped fresh parsley.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, so you can have a restaurant-quality meal on a Tuesday without losing your mind.
  • The cream sauce tastes indulgent but doesn't require any weird techniques or ingredients you can't pronounce.
  • Broccoli actually becomes something people get excited about instead of just tolerating on their plate.
02 -
  • Overcooked chicken will ruin this dish before anything else can, so cook it just until golden and cooked through—still pink inside is a no, but rubbery is worse.
  • Don't skip adding the pasta water back in; it's what transforms separated cream into an actual silky sauce that clings to everything.
  • If your sauce breaks or looks grainy, remove it from heat immediately and whisk in a splash of cold cream or milk to bring it back.
03 -
  • Prep all your ingredients before you start cooking; once the chicken hits the pan, everything moves pretty quickly and you don't want to be frantically mincing garlic.
  • Keep the heat moderate when the cream is in the pan—high heat will break the sauce and make it separate, which you can recover from but it's annoying.
  • Reserve that pasta water in a measuring cup instead of a bowl, so you can easily pour just the amount you need instead of guessing.

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