This Chicken Broccoli Pasta is the hero of the weeknight dinner rotation. It is a creamy, savory, and satisfying meal that combines lean protein, fiber-rich vegetables, and comforting carbs into a single, cohesive dish. Unlike store-bought Alfredo sauces which can be heavy and bland, this homemade garlic-parmesan sauce is vibrant, flavorful, and surprisingly light on the palate while still feeling rich.
Ready in just 35 minutes, this recipe is designed for efficiency. By utilizing the pasta water to blanch the broccoli and emulsify the sauce, we cut down on cooking time and cleanup. It is a restaurant-quality meal that you can feel good about serving to your family, offering a perfect balance of nutrition and indulgence.
Why You’ll Love This Recipe
The Perfect Sauce
The secret to this pasta isn’t heavy cream alone; it’s the starchy pasta water. When combined with parmesan cheese and a little butter or cream, it creates a silky, glossy sauce that clings to every noodle and floret without drowning them in grease.
Complete Meal in a Bowl
You don’t need side dishes here. With a generous amount of broccoli and chicken breast, this dish hits all the macronutrient bases. It’s hearty enough for the biggest appetites but fresh enough to not leave you feeling weighed down.
Ingredients
- 1 lb chicken breast, diced
- 8 oz penne pasta
- 3 cups broccoli florets
- 2 tbsp butter
- 4 cloves garlic, minced
- 0.75 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 tbsp olive oil
Instructions
- Boil pasta in salted water. Add broccoli in last 3 mins.
- Sear chicken in olive oil until golden. Remove.
- Sauté garlic in butter. Add cream and simmer 2 mins.
- Drain pasta, reserving 1 cup water. Add pasta and chicken to sauce.
- Stir in Parmesan and splashes of pasta water until creamy.
Ingredient Highlights & Substitutions
Essential Ingredients
Chicken Breast: Sliced into bite-sized pieces and seared for flavor.
Broccoli Florets: Fresh is best for texture, but frozen works in a pinch (add it later in the cooking process).
Pasta: Short shapes like Penne, Rigatoni, or Fusilli hold the sauce best.
Garlic: Freshly minced cloves are non-negotiable for the sauce base.
Parmesan Cheese: Freshly grated off the block melts smoothly. Pre-shredded cheese often contains anti-caking agents that make sauces grainy.
Heavy Cream: A splash adds luxury, though the starchy water does the heavy lifting.
Smart Substitutions
For a lighter version, swap the heavy cream for half-and-half or a mix of chicken broth and cream cheese. You can use rotisserie chicken added at the end to save even more time. Gluten-free pasta works perfectly with this method—just be careful not to overcook it.
If you are looking for an even faster version using pre-cooked meat, check out this High Protein Rotisserie Chicken Broccoli Pasta for a quick meal prep option.
Step-by-Step Instructions
Prep Phase
Bring a large pot of salted water to a boil. Cut the chicken breast into 1-inch pieces and season with salt and pepper. Chop the broccoli into small, bite-sized florets. Mince the garlic.
Cooking Phase
The Chicken: Heat olive oil in a large deep skillet over medium-high heat. Add the chicken pieces in a single layer. Sear until golden brown and cooked through (about 5-6 minutes). Remove chicken to a plate.
The Pasta & Veggies: Add the pasta to the boiling water. Cook according to package directions. In the last 3 minutes of boiling, toss the broccoli florets directly into the pot with the pasta.
The Sauce: While the pasta finishes, add a knob of butter to the chicken skillet. Sauté the garlic for 30 seconds. Pour in the heavy cream and let it simmer for 2 minutes to reduce slightly.
Combine: Reserve 1 cup of starchy pasta water. Drain the pasta and broccoli. Add them immediately to the skillet with the cream sauce. Add the cooked chicken back in.
Emulsify: Sprinkle the Parmesan cheese over the top. Splash in about 1/2 cup of the reserved pasta water. Toss vigorously with tongs. The cheese and water will melt into the cream to create a luscious sauce. Add more water if it’s too thick.
Pro Tips for Perfect Results
Technique Secrets
Salt the Water: Since the pasta water is a key ingredient in the sauce, it must be well-salted. It should taste like the ocean. This seasons the pasta from the inside out.
The Toss: Don’t just stir; toss. The agitation helps the starch in the water bind with the fats (cheese/cream) to create that glossy emulsion that defines a great pasta dish.
Common Mistakes to Avoid
Overcooking the broccoli. No one likes mushy, gray broccoli. 3 minutes in boiling water is usually plenty to get it tender-crisp and bright green.
| Nutrient | Amount | Benefit |
|---|---|---|
| Protein | 35g | Muscle Repair |
| Fiber | 6g | Digestive Health |
| Vitamin C | 100% DV | Immunity (Broccoli) |
| Calcium | 20% DV | Bone Health (Cheese) |
Serving Ideas & Pairings
Presentation & Plating
Serve immediately in wide bowls. A final grating of fresh parmesan and a crack of black pepper is essential. Red pepper flakes add a nice heat if desired.
Pairing Suggestions
Since this is a rich dish, a simple acid-forward side like a tomato salad or balsamic glazed greens works best.
Frequently Asked Questions
Can I reheat this?
Cream sauces can separate when reheated. To fix this, reheat gently on the stove with a splash of water or milk, stirring constantly.
Can I use frozen broccoli?
Yes. Add it in the last 1-2 minutes of boiling since it is usually blanched already.
Is it spicy?
No, it is savory and creamy. Add chili flakes if you want heat.
Conclusion
Chicken Broccoli Pasta is a 35-minute miracle. It turns simple ingredients into a luxurious, comforting meal that feels special enough for a date night but easy enough for a Tuesday.
