Description

This Chicken and Broccoli Pasta is a creamy, comforting, and easy-to-make dinner perfect for busy weeknights. Tender bite-sized chicken pieces are cooked to golden perfection and tossed with al dente pasta and crisp broccoli florets in a rich Parmesan cream sauce. The dish comes together all on the stovetop, making cleanup simple and ensuring every bite is flavorful and satisfying.

Ingredients

Scale

Protein & Vegetables

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
3 cups broccoli florets
3 cloves garlic, minced

Pasta & Dairy

12 oz pasta (penne or rotini)
1 cup heavy cream
½ cup grated Parmesan cheese

Liquids & Oil

2 tablespoons olive oil
1 cup chicken broth

Seasonings

Salt and pepper, to taste
½ teaspoon red pepper flakes (optional)

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Instructions

Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. In the last 2–3 minutes of cooking, add the broccoli florets to the pot. Drain both pasta and broccoli and set aside.
Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 5–7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Sauté Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, stirring continuously to prevent burning.
Make Sauce: Pour in the chicken broth and bring it to a simmer. Stir in the heavy cream and grated Parmesan cheese, cooking for 2–3 minutes until the sauce slightly thickens.
Combine Ingredients: Return the cooked chicken to the skillet along with the drained pasta and broccoli. Toss everything together to coat evenly with the creamy sauce. Cook for an additional 1–2 minutes until everything is heated through.
Serve: Serve the pasta warm, topped with extra Parmesan cheese and red pepper flakes if desired for a subtle spicy kick.

Notes

For a quicker version, use pre-cooked or rotisserie chicken instead of raw chicken breasts.
To make the dish lighter, substitute heavy cream with half-and-half.
Feel free to swap penne or rotini with your favorite pasta shape.
Adding red pepper flakes is optional but adds a nice touch of heat.