This creamy Chicken and Broccoli Pasta is a quick and easy dinner recipe that's delicious and filling! Made with penne pasta, tender chicken, crisp broccoli florets, and rich, velvety sauce, this dish is sure to please everyone.
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Why You'll Love This Pasta
When looking for easy dinner recipes, I almost always recommend this Chicken and Broccoli Pasta. It's a family favorite around here and for a reason. Each ingredient is bite-size which makes it perfect for kids and adults. The creamy Parmesan sauce binds everything together in this rich and filling dish. I serve it with focaccia or breadsticks and Caesar Salad with homemade croutons for a full meal.
With my step-by-step instructions and expert tips, you will be able to whip it up in no time. You can also use it as an inspiration and add your own ingredients to make the version you like the best! Get cooking!
Ingredients:
- pasta: I used penne but any bite-size pasta works; feel free to use spaghetti or fettuccine as well;
- chicken: skinless boneless chicken breasts;
- broccoli: fresh or frozen;
- seasoning: garlic powder, paprika, Italian seasoning, salt, and pepper;
- oil and butter: my favorite combo for browning chicken;
- milk: whole milk or half and half;
- cornstarch: used to thicken the sauce; makes it gluten-free;
- cream cheese: makes the sauce rich and creamy.
How to make chicken and broccoli pasta?
- Bring a pot of water to a boil, and add salt and pasta. Cook until almost al dente. Add broccoli at the last 4 minutes of cooking pasta.
- In a deep skillet, melt butter with oil. Add chicken, season, and cook until browned. Remove from pot and set aside.
- Add garlic to the skillet and saute for 3 minutes. Add cream cheese and cook, stirring constantly, until melted.
- Mix milk with cornstarch and add slowly pour into the skillet. Stir and cook on medium-low heat until thickened.
- Add Parmesan to the sauce and stir until melted. Season with salt and pepper.
- Add broccoli, chicken, and pasta to the sauce.
- Stir everything together.
- Serve.
Expert Tips!
- Use bite-size pasta that will hold the sauce, chicken, and broccoli well. I like penne and bow ties but rigatoni, rotini, shells, cavatappi or ziti are great too!
- Adding broccoli to pasta for the last few minutes of cooking results in the perfect texture. The vegetable won't overcook and turn into mush. Instead, it's tender and delicious!
- Cream cheese makes the sauce rich and creamy. You can use Borsin cheese as well. If you don't have either one on hand, use heavy cream.
- Reserve some pasta water before draining the penne. It will help you thin out the sauce if it's too thick.
Recipe FAQs:
I will always recommend that you make the sauce from scratch because it's so easy and you control the flavor. But if you are in a pinch and have a jar of Alfredo sauce on hand, by all means, use it.
Absolutely! Onion, mushrooms, and red bell peppers will fit right in with the chicken and broccoli.
Any leftovers should be stored in the fridge, for up to 4 days. To reheat, place pasta in a skillet, add a splash of milk if the sauce is too thick, and cook over medium heat until heated through.
What to serve with this pasta?
One of my favorite pasta toppings is always in my pantry. It's toasted bread crumbs with Parmesan cheese and dried herbs. It adds crunch and toasted cheese flavor to the dish! You have to try it. My recipe for Creamy Boursin Pasta has instructions on how to make the topping.
Another great side to serve with pasta is focaccia. I make mine in a skillet or a sheet pan. Depending on how many people I am feeding.
More pasta recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Creamy Chicken and Broccoli Pasta
Ingredients
- 2 cups penne pasta
- 2 cups broccoli florets
- 2 medium chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 3 garlic cloves minced
- 1 ½ cup whole milk
- 1 tablespoon cornstarch
- 2 oz cream cheese
- ½ cup Parmesan cheese
Instructions
- Cut chicken into bite-size pieces, about ¾" cubes. Set aside.2 medium chicken breasts
- Cut broccoli into florets. Slice big florets in half.2 cups broccoli florets
- In a pasta pot, bring water to a boil. Add ½ teaspoon of salt and penne pasta. Stir in and cook over medium heat until al dente.2 cups penne pasta
- Add broccoli florets to pasta water in the last 4 minutes of cooking. Once vibrant green and tender, remove broccoli and set aside.
- Reserve ½ cup of pasta water, then drain pasta.
- In a deep skillet, melt butter with oil over medium heat.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Add chicken and season with salt, pepper, garlic powder, paprika and Italian seasoning. Cook, stirring often, until browned. Remove from skillet and set aside.½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon Italian seasoning
- Add minced or chopped garlic to skillet. Saute for 3 minutes. Add cream cheese and stir in until melted.3 garlic cloves, 2 oz cream cheese
- Whisk milk with cornstarch and slowly add to skillet. Cook the sauce, stirring often, until it thickens.1 ½ cup whole milk, 1 tablespoon cornstarch
- Add pasta water, a little bit at a time, if the sauce is too thick.
- Add cooked pasta, chicken and broccoli florets to the sauce. Stir in gently to coat.
- Serve garnished with more Parmesan cheese, chopped parsley or toasted bread crumbs.½ cup Parmesan cheese
Notes
- In this dish, I like penne and bow ties but rigatoni, rotini, shells, cavatappi or ziti are great too!
- Cream cheese makes the sauce rich and creamy. You can use Borsin cheese as well. If you don't have either one on hand, use heavy cream.
- Add more veggies! Onion, mushrooms, and red bell peppers will fit right in with the chicken and broccoli.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Robyn says
I made this dish tonight and I added sun dried tomatoes along with using heavy cream instead of milk. It was DELICIOUS!! The chicken was also very tender. I'm definetly making it again! Thanks for the recipe!
Peggy says
Can I use 1% milk in this recipe?
Anna says
Hi Peggy! Yes, you can use skim milk. You may want to add a tablespoon or two of butter to the pasta and let it melt, stirring it in. It's not necessary but it will give it richer flavor. I hope this helps! Enjoy the pasta!
Sharina says
This pasta recipe was so rich and flavorful! We can't get enough of it! The chicken was tenderly cooked with crispy broccoli. The sauce was creamy, it was a winner!
Anna says
That's absolutely fantastic! I am so glad it was a hit! Thank you, Sharina!
Cara T says
Just the way I like it- easy to make and yummy. The best part is no complaints from my kids! They loved it!
Anna says
I love that! Thank you so much, Cara!
Jamie says
My family loved this chicken and broccoli pasta! Loved that the veggies were already mixed in!
Anna says
Yay! I am so glad it was a hit! Thank you, Jamie!