Creamy Broccoli Pasta Chicken

There's something about the smell of garlic hitting hot butter that makes everything else fade away. I discovered this pasta on a Tuesday night when I had leftover chicken and broccoli staring me down from the fridge, and I wanted something more interesting than the obvious stir-fry. Twenty-five minutes later, I had a bowl of something so silky and satisfying that I've made it at least once a month ever since.

My roommate came home just as I was plating this, took one bite of the bite I offered, and didn't say anything for a solid minute. Then she asked what I'd done differently, and honestly it was just this one: cooking the broccoli right in the pasta water for the last few minutes so it stays bright and tender instead of sad.

Ingredients

• Penne or fettuccine, 350 g (12 oz): Either shape works beautifully, but penne catches sauce in its tubes while fettuccine lets it cascade down. I've found that cooking just under the package time keeps things from turning mushy once everything combines.
• Chicken breasts, 2 medium boneless, skinless (about 350 g / 12 oz): Cut them in half horizontally if they're especially thick so they cook evenly. Seasoning them well before they hit the pan makes a real difference in flavor.
• Broccoli florets, 300 g (10 oz): Fresh always tastes better here, but frozen works if that's what you have—just don't thaw it first. The florets stay crispier when they go straight into the boiling water.
• Unsalted butter, 2 tbsp: This is your flavor foundation, so don't skip it for oil. Real butter makes the sauce taste like you actually know what you're doing.
• Garlic, 3 cloves minced: Mince it fresh and get it into the butter quickly before it browns. The aroma tells you exactly when it's ready.
• Heavy cream, 200 ml (3/4 cup + 1 tbsp): Cold cream straight from the fridge won't break when you add it to the hot pan. This is the luxury element that makes it worth making.
• Parmesan cheese, 60 g (1/2 cup) grated: Freshly grated tastes worlds better than the pre-shredded version, and it melts smoother. Add it off the heat if you can, so the sauce stays silky.
• Dried Italian herbs, 1/2 tsp (optional): A small pinch ties everything together without overpowering the cream and cheese. Or skip it entirely if you prefer letting the other flavors shine.
• Salt and black pepper, to taste: Taste as you go and season in layers. You always need more than you think once the cream gets involved.
• Extra Parmesan and fresh parsley for garnish: The green and gold on top of a white bowl make it feel intentional instead of hurried.

Instructions

Get everything ready to move fast:

Fill a large pot with salted water and bring it to a rolling boil while you prep everything else. Salt the water like you're seasoning soup—it's your only chance to season the pasta itself.

Cook the pasta to al dente:

Drop the pasta in and set a timer two minutes before the package says. You want it to have just the slightest bite left because it'll soften more when it hits the cream sauce later.

Season and sear the chicken:

While the pasta's going, pat your chicken dry and hit both sides with salt and pepper. Heat olive oil in your skillet over medium-high heat until it's shimmering, then lay the chicken in—it should sizzle immediately and develop a golden crust in about five minutes per side.

Cook broccoli in the pasta water:

When the pasta has about three minutes left, drop the broccoli florets right into the same pot. They'll cook through and stay bright green while the pasta finishes.

Rest the chicken and reserve pasta water:

Pull the cooked chicken onto a cutting board and let it sit for a few minutes so the juices stay inside when you slice it. Fish out half a cup of the starchy pasta cooking water before you drain everything.

Build the sauce base:

In the same skillet you used for chicken, melt butter over medium heat and add your minced garlic. Listen for the sizzle and smell for that moment it goes from raw to golden—about one minute of stirring.

Temper and combine the cream:

Pour in the cold heavy cream slowly while stirring, then let it come to a gentle bubble. This takes a couple of minutes and the sauce will start looking glossy and rich.

Finish the sauce with cheese and seasonings:

Stir in the Parmesan until it melts completely into the cream, then add Italian herbs and taste. Add a pinch more salt and pepper than feels right—the pasta and broccoli will balance it out.

Bring everything together:

Add the drained pasta and broccoli to the sauce and toss everything gently but thoroughly. If it looks too thick, splash in some of that reserved pasta water a little at a time until it flows like silk around the pasta.

Finish with chicken and serve:

Slice the rested chicken into strips and add it back to the pan, folding it in gently so it doesn't break apart. Plate immediately while everything's still hot, crown each bowl with a little more Parmesan and some green parsley if you have it.

Save

The first time someone told me this was their favorite meal I made them, I felt like I'd done something small but real. It's not complicated, but there's something about a creamy sauce and broccoli that tastes like someone put thought and care into dinner.

Making It Your Own

This recipe is a template more than a strict formula. I've added crispy bacon and red pepper flakes on nights when I wanted heat, swapped the chicken for shrimp when I was tired of poultry, and done it entirely vegetarian with mushrooms sautéed until they're golden and meaty. The sauce is what matters, and once you nail that silky, clingy texture, everything else is just variations on a theme.

Timing and Shortcuts

The whole thing comes together in forty minutes including prep, which means it's genuinely weeknight material. If you're in a real rush, use rotisserie chicken from the grocery store—no judgment, just smart cooking. The sauce only needs a few minutes to come together, so most of your time is waiting for water to boil and pasta to cook anyway.

Variations Worth Trying

Swap or add ingredients depending on what you have and what you're craving. A handful of spinach wilts into the sauce right at the end and adds color, or fresh lemon zest at the very finish brightens everything up without needing to change a thing.

• Use shrimp if chicken doesn't appeal, cooking them in the same skillet for just two minutes per side until they curl up and turn pink.
• Stir in sun-dried tomatoes or roasted red peppers for a different flavor direction that still plays nice with the cream and broccoli.
• Skip the chicken altogether and bulk up with mushrooms, artichoke hearts, or even chickpeas if you want protein without meat.

Save

This is the kind of dinner that feels fancy enough to make for people you want to impress, but easy enough that you're not stressed in the kitchen. That's the whole point, really.

Recipe FAQs

→ What pasta types work best for this dish?

Penne or fettuccine are ideal as they hold the creamy sauce well and provide a pleasant texture alongside the chicken and broccoli.

→ How can I ensure the chicken stays tender?

Cook the chicken over medium-high heat until golden and cooked through, then let it rest before slicing to retain juiciness.

→ Can the broccoli be substituted?

Yes, other similar vegetables like asparagus or green beans can be used, though broccoli adds a nice texture and flavor here.

→ How do I make the sauce creamy without it becoming too thick?

Simmer the cream with butter and cheese gently and add reserved pasta water if needed to adjust consistency to a silky finish.

→ Are there any recommended garnish options?

Extra grated Parmesan and chopped fresh parsley enhance flavor and presentation nicely.