Creamy Broccoli Pasta Chicken (Printable)

Tender chicken, fresh broccoli, and creamy sauce meld perfectly with pasta for a cozy dinner.

# What goes in:

→ Pasta

01 - 12 oz penne or fettuccine

→ Chicken

02 - 2 medium boneless, skinless chicken breasts (12 oz)
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Vegetables

06 - 10 oz broccoli florets

→ Sauce

07 - 2 tbsp unsalted butter
08 - 3 cloves garlic, minced
09 - 3/4 cup plus 1 tbsp heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 tsp dried Italian herbs (optional)
12 - Salt and pepper, to taste

→ Garnish

13 - Extra grated Parmesan (optional)
14 - Chopped fresh parsley (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Remove from skillet, rest for 3 minutes, then slice into strips.
03 - Add broccoli florets to boiling pasta water during the last 3 minutes of pasta cooking. Drain broccoli together with pasta.
04 - Melt butter in the skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and bring to a gentle simmer.
05 - Incorporate grated Parmesan and Italian herbs (if using). Season with salt and pepper. Simmer for 2–3 minutes until sauce slightly thickens.
06 - Add drained pasta and broccoli to the skillet with sauce. Toss gently to coat, adding reserved pasta water as needed to achieve a silky consistency.
07 - Top pasta with sliced chicken and gently mix. Serve immediately, garnished with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -
  • The sauce clings to every piece of pasta like it was made for each other, no dry bites anywhere.
  • Weeknight-friendly timing that doesn't sacrifice that restaurant-quality feel you actually want to eat.
  • Adaptable enough to swap in shrimp, mushrooms, or nothing but greens if that's what you're working with.
02 -
  • Don't let the cream boil hard or you risk it breaking and looking grainy—a gentle simmer is all it needs. Once the Parmesan's in, keep the heat medium or lower to stay safe.
  • Reserve that pasta water before you drain everything because you'll need it to adjust the sauce thickness. Starchy water makes the sauce cling to the pasta instead of pooling at the bottom of the bowl.
  • Cold cream added to hot butter won't break if you stir it in gently and keep the heat reasonable. This is how you avoid sauce looking curdled and sad.
03 -
  • Grate your Parmesan fresh from a block right before you need it—pre-shredded cheese has added starch and won't melt as smoothly into the sauce.
  • Don't oversalt as you go because the Parmesan adds plenty of salt on its own, and you can always taste and adjust before plating. Some people like a tiny pinch of nutmeg in a cream sauce like this, which sounds strange until you try it.

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