Creamy Chicken broccoli pasta is a comforting family favorite. The silky garlic‑parmesan sauce is built from butter, flour, heavy cream and plenty of freshly grated parmesan for a rich, satisfying finish.
What’s better than chicken and broccoli tossed with pasta in a creamy sauce? This dish delivers protein, vegetables and carbs in one bowl—almost like a one‑pot meal. The garlic‑parmesan sauce coats every bite so even picky eaters will enjoy the broccoli. It’s a great addition to your weeknight pasta rotation.
The original version is indulgent, but the recipe is flexible. If you want a lighter sauce, check the tips section for simple substitutions and adjustments without losing flavor.
Ingredients
Simple, easy‑to‑find ingredients so you can get started without an extra trip to the store.
- Pasta – Fusilli is used here because the spirals trap the creamy sauce. Any short pasta works well; short shapes make it easier to eat, but long pasta is fine too.
- Boneless chicken breast – Cut into 1‑inch pieces. Chicken breasts cook quickly and pair well with the sauce; thighs will change the texture and richness.
- Broccoli – Cut into florets. Blanch florets in boiling water for 60 seconds, then shock in an ice bath to preserve color and texture.
- Olive oil – For cooking the chicken.
- Butter – The base of the sauce; it adds richness and flavor.
- Flour – Used to thicken the sauce into a smooth roux.
- Seasonings – Italian seasoning (or mixed herbs), salt and pepper.
- Heavy cream – Creates the silky body of the sauce.
- Parmesan cheese – Freshly grated parmesan is essential; avoid pre‑shredded cheese for best texture and flavor.
- Nutmeg – Just a tiny pinch to brighten the sauce.
Steps to make Chicken Broccoli Pasta
Cook pasta – Add dried pasta to well‑salted boiling water and cook until al dente. Reserve 1–1.5 cups of pasta water before draining.
Cook chicken – Season the chicken pieces and sauté in olive oil until cooked through and no longer pink; set aside.
Make the garlic‑parmesan sauce – Melt butter in the pan, sauté minced garlic until fragrant, then add flour and cook briefly to remove the raw flour taste. Gradually whisk in heavy cream and some reserved pasta water to form a smooth, lump‑free sauce.
Finish – Stir in parmesan until melted, then add the blanched broccoli, cooked chicken and drained pasta. Sprinkle a pinch of nutmeg, toss to combine, and adjust consistency with more pasta water if needed. Serve immediately with extra parmesan.
Tips to make it easy
- With organized prep and a bit of multitasking, this dish can be ready in under 30 minutes. Start by bringing a pot of water to a boil while you prep the broccoli and chicken. Add the pasta, then cook the chicken in a second pan while the pasta boils.
- After cooking the chicken, wipe out or remove excess browned bits from the pan if you want a clean, white sauce. Too many brown bits will darken the sauce and change its appearance.
- Salt the pasta water generously—properly seasoned water is key. When seasoning the finished dish, remember that pasta water, chicken and parmesan already contain salt, so taste before adding more.
- To lighten the sauce: substitute half‑and‑half or whole milk for some of the heavy cream, or reduce the butter slightly. Use less cheese or a lower‑fat parmesan alternative if desired.
More pasta recipes perfect for dinner
- Cherry Tomato Pasta
- Tuna Pasta Bake
- Garlic Cream Cheese Shell Pasta
- Chicken Fajita Pasta
- Creamy Lemon Garlic Shrimp Pasta
Chicken Broccoli Pasta in Alfredo Pasta
Ingredients
- 250 grams Uncooked Pasta
- 1 head Broccoli
- 300 grams Boneless Chicken breast
- 2 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Italian Seasoning
- 2 tablespoon Butter
- ½ tablespoon minced Garlic
- 2 tablespoon Flour
- 1.5 cup Heavy Cream
- 1.5 cup Pasta Cooking Water
- ¾ cup Fresh parmesan cheese
- Pinch of nutmeg
Instructions
Cook Pasta
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Cook pasta according to package instructions. Season the water well with salt.
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Reserve 1 cup of pasta cooking water before draining.
Making Chicken Broccoli Pasta
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Cut broccoli into florets. Blanch in boiling salted water for 1 minute, then plunge into iced water and drain.
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Heat olive oil in a skillet. Add chicken, salt, pepper and Italian seasoning, and sauté until cooked through (about 4–5 minutes). Remove and set aside.
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In the same pan, add butter and minced garlic and sauté until fragrant.
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Stir in flour and cook for about a minute, taking care not to brown it, then slowly whisk in the heavy cream to avoid lumps.
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Add 1 cup of reserved pasta water and the parmesan, mixing until smooth. Add cooked pasta, chicken and broccoli. Sprinkle nutmeg.
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Toss to combine, adding more pasta water if needed to reach the desired consistency. Serve with extra parmesan.
Video
Notes
- Because pasta cooking water, chicken and parmesan already contribute salt, taste the finished dish before adding more salt and adjust as needed.