Creamy Broccoli Chicken Pasta

This creamy broccoli chicken pasta is my answer to weeknight comfort food cravings when I want something rich yet balanced The sauce hugs every noodle strand and the bits of crisp tender broccoli make the whole meal sing with just a hint of freshness

I whipped this up on a busy Wednesday when the fridge was almost bare and my youngest declared it better than takeout from his favorite spot

Ingredients

• Pasta of your choice: about three hundred grams Classic penne or fusilli work great look for bronze-cut pasta for the best sauce cling
• Chicken breasts or thighs: two pieces cut into bite sized chunks Choose fresh organic chicken for juiciness
• Broccoli florets: about two cups Bright green and firm florets work best Avoid yellowing pieces
• Garlic: two to three cloves minced Fresh garlic packs a punch Aim for plump tight heads
• Heavy cream: one cup Real cream makes the sauce luscious Avoid ultra pasteurized if possible
• Chicken broth: half a cup Adds depth and richness Opt for low sodium if you prefer to control the salt
• Parmesan cheese grated: half to three quarters cup Freshly grated gives a silkier melt Avoid the pre grated tubs
• Olive oil or butter: two tablespoons Quality oil or real butter means more flavor Choose extra virgin olive oil if using
• Salt and pepper: to taste Freshly cracked black pepper is a must

Instructions

Cook the Pasta:

Fill a large pot with well salted water and bring to a boil Add your chosen pasta and cook until just al dente according to the package directions Save a generous splash of the cooking water before draining This starchy water helps finish the sauce

Brown the Chicken:

Heat olive oil or butter in a wide skillet over medium high Add the chicken pieces in a single layer Season immediately with salt and freshly cracked pepper Cook without moving for two to three minutes to get a golden crust Flip and cook through for another two minutes Remove chicken and keep warm on a plate

Sauté the Broccoli:

In the same skillet add your broccoli florets If the pan is dry drizzle in a little more oil Sauté just until the broccoli gets bright green and barely tender about two to three minutes

Build the Sauce:

Add the minced garlic to the pan with the broccoli Stir for about thirty seconds until the garlic is just fragrant Watch closely so it does not burn Pour in the heavy cream and chicken broth Stir and bring to a gentle simmer

Combine and Finish:

Return the cooked chicken to the skillet With the heat medium low whisk in the Parmesan cheese until the sauce is smooth and glossy If the sauce feels too thick stir in a splash of reserved pasta water

Coat and Serve:

Tip the drained pasta into the skillet Toss everything together gently so each piece is coated in creamy sauce Taste and adjust seasoning Serve immediately with extra Parmesan and a grind of pepper if you like

Every time I make this dish I am reminded how much my family loves the way the creamy sauce brings everything together My favorite part is the slightly crisp broccoli bits that catch in the noodles making every bite a little different The Parmesan is what really shines so I always keep a real wedge on hand for this very dinner

Storage Tips

This pasta stores well in a sealed container in the fridge for up to two days Gently reheat with a splash of cream or pasta water to revive the sauce Avoid microwaving too long as cream sauces can break Bring leftovers to room temperature before reheating for the best texture

Ingredient Substitutions

You can swap broccoli for broccolini or even chopped asparagus Spinach also works in a pinch If you have rotisserie chicken simply add it at the end instead of cooking from raw For a lighter take swap heavy cream with half and half and use a bit less cheese

Serving Suggestions

Pair with crusty bread or garlic toast A crisp green salad on the side brightens the richness For a flavor twist a sprinkle of lemon zest or a pinch of red pepper flakes adds depth

Cultural Context

Creamy pasta dishes are beloved in Italian American homes though this specific blend of chicken broccoli and cream is a modern classic Often found in family restaurants across the US it is inspired by Alfredo sauces but bulked up with vegetables for a heartier meal

Seasonal Adaptations

Spring asparagus or peas make great swaps in warmer months In winter toss in extra greens like kale for more nutrients Fresh herbs like basil or parsley add color and freshness in summer

Success Stories

A weeknight game changer even when pantry supplies look scarce My friend made this for her picky eaters and it was an instant hit Works equally well for a cozy date night or when serving a crowd

Freezer Meal Conversion

Prepare the sauce and chicken base ahead and freeze in a flat bag Pasta can be cooked fresh when ready to serve For the best texture add cooked broccoli after reheating rather than freezing it

This creamy chicken pasta is a weeknight staple the whole family will love Finish with an extra grating of Parmesan for maximum flavor

Recipe FAQs

→ Can I use a different type of pasta?

Yes, any short or long pasta such as penne, fusilli, or spaghetti works well in this dish.

→ Do I need to blanch the broccoli separately?

No, simply sauté the broccoli with the chicken and garlic in the skillet for tenderness and flavor.

→ How can I lighten the sauce?

Swap heavy cream for half-and-half or whole milk, though the sauce will be less rich.

→ Can the dish be made ahead?

It is best enjoyed fresh, but leftovers reheat well with a splash of milk to loosen the sauce.

→ What can I use instead of Parmesan?

Pecorino Romano or Grana Padano are great alternatives with similar flavors and textures.