When it comes to comforting weeknight dinners, Chicken Broccoli Pasta reigns supreme. This dish effortlessly combines tender chicken, vibrant broccoli, and hearty penne in a rich and creamy sauce that will leave everyone at the table asking for seconds. Whether you’re feeding a family or enjoying a cozy night in, this recipe is sure to satisfy. Let’s dive into the deliciousness!

Why This Recipe Works

Chicken Broccoli Pasta is a one-pot wonder that not only simplifies cooking but also minimizes clean-up. The combination of protein, vegetables, and carbohydrates makes it a well-rounded meal. The creamy sauce is made rich and flavorful with the addition of garlic and Parmesan cheese, while the broccoli adds a fresh crunch. Plus, the spices enhance every bite, creating a dish that’s both comforting and delicious.

What You’ll Need

1 pound chicken breasts, chopped into large bite-size pieces
1/2 teaspoon EACH: paprika, salt, pepper
2 tablespoons olive oil
1 pound penne
5 cups broccoli florets (uncooked)
2 tablespoons unsalted butter
6 cloves garlic, minced (or 1 tablespoon ground garlic)
1/2 teaspoon red pepper flakes
2 cups low sodium chicken broth
2 tablespoons cornstarch
2 cups heavy cream (or half and half, or evaporated milk + 1 tablespoon cornstarch)
2 ounces cream cheese, very soft
1 teaspoon chicken bouillon or better than bouillon
1 teaspoon EACH: dried basil, dried parsley
1/2 teaspoon EACH: onion powder, dried oregano, salt, pepper
1 1/2 cups freshly grated Parmesan cheese (like powder)

What’s in the Gear List

Large pot: For boiling the penne and cooking the chicken.
Skillet: To make the creamy sauce and combine all ingredients.
Cooking utensils: Spatula and tongs for easy mixing.
Measuring cups and spoons: For accurate ingredient measurements.
Knife and cutting board: For chopping chicken and broccoli.

Method: Chicken Broccoli Pasta

Step 1: Prepare the Chicken

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season the chopped chicken breasts with paprika, salt, and pepper. Add the chicken to the pot and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the pot and set aside.

Step 2: Cook the Penne

In the same pot, bring water to a boil and add a pinch of salt. Cook the penne according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, and set aside.

Step 3: Make the Creamy Sauce

In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).

Step 4: Combine Ingredients

Pour in the low sodium chicken broth, stirring to combine. In a small bowl, whisk together the cornstarch and heavy cream until smooth, then add this mixture to the pot. Stir in the cream cheese and chicken bouillon, allowing the sauce to simmer and thicken for about 5 minutes.

Step 5: Mix Everything Together

Once the sauce has thickened, return the cooked chicken, penne, and broccoli to the pot. Add the dried basil, dried parsley, onion powder, dried oregano, salt, and pepper. Stir until everything is well-coated in the creamy sauce. Finally, mix in the freshly grated Parmesan cheese until melted and combined.

Make It Your Way

For a spicy kick, increase the amount of red pepper flakes.
Swap penne for your favorite pasta shape, like fusilli or rigatoni.
Use rotisserie chicken for a quicker option.
For a vegetarian version, omit the chicken and add more veggies like bell peppers or mushrooms.

Author’s Commentary

This Chicken Broccoli Pasta recipe is one of my go-to meals because it’s so versatile and satisfying. I love how the creamy sauce clings to the pasta and coats the chicken and broccoli perfectly. It’s a great way to sneak in some veggies, and the leftovers are just as delicious the next day. Pair it with a side salad for a complete meal!

Meal Prep & Storage Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce. This dish also freezes well; just ensure it’s cooled completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. Reheat in the microwave or on the stove, adding a bit of liquid if needed.

Handy Q&A

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Simply add it to the pot during the last few minutes of cooking with the pasta. The cooking time may vary slightly, so adjust accordingly.

What can I substitute for heavy cream?

If you prefer a lighter option, you can use half and half or evaporated milk mixed with cornstarch for a similar creamy texture.

How can I make this dish gluten-free?

To make Chicken Broccoli Pasta gluten-free, use gluten-free penne or your favorite gluten-free pasta alternative.

Can I add more vegetables to this recipe?

Absolutely! Feel free to add vegetables like bell peppers, spinach, or peas for extra nutrition and flavor.

Don’t Miss These

Final Bite

Chicken Broccoli Pasta is more than just a meal; it’s an experience that brings comfort and joy to your dining table. With its creamy texture and bright flavors, it’s a dish you’ll want to make time and time again. Whether you’re enjoying it fresh or savoring the leftovers, each bite is a reminder of the simple pleasures of home-cooked food. So grab your ingredients, roll up your sleeves, and let’s make this delightful Chicken Broccoli Pasta together!