Creamy Chicken And Broccoli Pasta

Let me tell you about my go-to weeknight lifesaver—this creamy chicken and broccoli pasta that somehow manages to feel fancy while being ridiculously easy to make. It's the dish I make when I'm tired but still want something comforting, when friends drop by unexpectedly, or when my kids beg for "the cheesy pasta with the little trees."

The magic happens in one skillet (hello, easy cleanup!) with simple ingredients you probably already have. Tender chicken, crisp-tender broccoli, and that velvety cheese sauce clinging to every noodle—it's the kind of meal that makes everyone at my table go quiet except for the happy chewing sounds. And the best part? You're about 35 minutes away from digging in.

Why You’ll Love This Chicken And Broccoli Pasta

Okay, let me count the ways this dish will become your new favorite:

• Weeknight magic: From fridge to table in 35 minutes flat (I’ve timed it while juggling homework help and a barking dog).
• Creamy dreamy sauce: That perfect cling-to-your-pasta cheese blanket that makes kids and adults alike do a little happy dance.
• Secret veggie win: Broccoli gets all melty and sweet in the sauce—even picky eaters gobble it up.
• One-pan wonder: Minimal dishes = more time for second helpings (or collapsing on the couch).
• Leftover hero: Tastes even better the next day—if it lasts that long!

Ingredients for Chicken And Broccoli Pasta

Here’s everything you’ll need to make this cozy, cheesy masterpiece—I bet you’ve got half of it in your kitchen already! A quick note: fresh is best here (trust me, pre-shredded cheese just doesn’t melt the same).

• For the pasta:
  • 12 oz penne or rotini (those little spirals hold the sauce so well!)
• For the chicken:
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (about 1-inch chunks work great)
• For the broccoli:
  • 4 cups broccoli florets (that’s about 1 large crown—don’t toss the stems! Peel and slice them thin for extra crunch)
• For the sauce:
  • 4 cloves garlic, minced (or 1 heaping teaspoon of the jarred stuff in a pinch)
  • 2 tablespoons all-purpose flour (this is our sauce thickener—no skipping!)
  • 2 cups milk (whole milk makes it extra creamy, but 2% works too)
  • 1 cup chicken broth (low-sodium if you’re watching salt)
  • 1 teaspoon salt (taste as you go—broth and cheese add salt too)
  • ½ teaspoon black pepper (freshly cracked if you’re fancy)
  • 1 ½ cups freshly shredded cheddar cheese (pre-shredded has anti-caking agents that make sauce grainy—I learned this the hard way!)
  • ½ cup grated Parmesan (the real stuff from the refrigerated section, not the shelf-stable powder)

See? Nothing crazy—just good, honest ingredients that turn into pure comfort. Now let’s make some magic!

Equipment Needed

You won't need anything fancy for this recipe—just the basics that are probably already in your kitchen. Here's what I grab every time I make this dish:

• Large pot: For cooking the pasta (an 8-quart works great, but use what you've got)
• 12-inch skillet: My trusty cast iron or stainless steel pan—big enough to hold all those noodles and veggies later
• Whisk: Essential for getting that sauce smooth and lump-free (a fork works in a pinch, but a whisk does it better)
• Wooden spoon: For stirring everything together without scratching your pan
• Colander: To drain the pasta—though I've been known to use the pot lid in a real pinch!

That's it! No special gadgets required—just solid tools that help you make dinner magic happen.

How to Make Chicken And Broccoli Pasta

Alright, let’s get cooking! This is where the magic happens—I’ll walk you through each step just like I do when my best friend calls in a panic asking, "How do I not ruin dinner again?" Don’t worry, we’ve got this!

1. Cook the pasta: Boil your penne or rotini in salted water according to the package directions (usually 9-11 minutes). Here’s my trick: set a timer for 1 minute less than the package says—we want it al dente since it’ll cook more in the sauce later. Drain it and let it hang out in the colander while we work on the good stuff.
2. Brown that chicken: Heat olive oil in your skillet over medium-high heat. When it shimmers (that’s when you know it’s ready!), add the chicken pieces in a single layer—don’t crowd them! Let them get golden on one side (about 3 minutes), then flip and cook until no pink remains (another 2-3 minutes). Transfer to a plate—they’ll finish cooking through later.
3. Wilt the broccoli: In that same glorious skillet (all those chicken bits = flavor gold!), toss in the broccoli florets. Cook for exactly 3 minutes, stirring occasionally—you want them bright green with a slight crunch still. Scoop them onto the chicken plate. See how we’re building layers of flavor here?

4. Start the sauce: Lower the heat to medium. Add the minced garlic and stir for just 30 seconds until fragrant (don’t let it brown!). Sprinkle in the flour and stir constantly for 1 full minute—this cooks out the raw flour taste. It’ll look like a pasty mess, but trust the process!
5. Whisk in liquids: Gradually pour in the milk and chicken broth while whisking like your dinner depends on it (it kinda does!). Keep whisking until every last lump disappears—about 1 minute of vigorous action. Now let it simmer, stirring occasionally, until it thickens enough to coat the back of a spoon (3-5 minutes).
6. Cheese time! Remove the skillet from heat (this prevents grainy sauce). Stir in the salt, pepper, then add cheeses a handful at a time, letting each melt before adding more. Taste! Need more salt? More pepper? This is your moment to adjust.

7. Bring it all home: Dump the drained pasta, chicken, and broccoli back into the skillet. Gently toss until everything’s coated in that luscious sauce—I use two wooden spoons like makeshift tongs. Let it sit for 1 minute off heat so the flavors marry. Then? Dig in while it’s piping hot!

See? Nothing complicated—just good, methodical cooking that results in the creamiest, most satisfying pasta. Now go grab a fork and prepare for compliments!

Tips for Perfect Chicken And Broccoli Pasta

After making this dish more times than I can count (and surviving a few kitchen disasters), here are my hard-earned secrets for chicken and broccoli pasta perfection:

• Broccoli ballet: Pull the broccoli when it's bright green with a slight crunch—it keeps cooking in the residual heat and sauce. Mushy broccoli makes me sad.
• Cheese matters: Always shred your own cheddar! Pre-shredded cheese has weird coatings that make sauce grainy. I learned this after one tragic "gritty pasta" incident.
• Pasta water gold: Save ½ cup of starchy pasta water before draining—it's magic for adjusting sauce thickness later if needed.
• Chicken timing: Cut chicken pieces evenly so they cook at the same rate. Nothing worse than some pieces done while others are still pink inside!
• Sauce whisperer: If your sauce seems too thick, splash in more milk or broth. Too thin? Let it simmer another minute or two while stirring.

Follow these little tricks, and you'll have restaurant-quality pasta every single time—pinky promise!

Variations for Chicken And Broccoli Pasta

One of my favorite things about this recipe is how easily it bends to whatever I've got in the fridge—or whatever mood strikes me. Here are some delicious twists I've tried (and loved!) over the years:

• Cheese swap: Gruyère instead of cheddar gives it this amazing nutty depth (my French exchange student's favorite version). Or go wild with pepper jack for a spicy kick!
• Veggie bonanza: Toss in sliced mushrooms with the broccoli, or add a handful of sun-dried tomatoes at the end. Last week I threw in some roasted red peppers—total game changer.
• Protein play: Not feeling chicken? Diced ham works beautifully, or leave it meatless and add white beans for protein (my vegetarian sister approves).
• Creamy alternatives: Out of milk? Half-and-half makes it extra decadent, or use evaporated milk for richness without the cream. Non-dairy milks work too—just add extra cheese to compensate.
• Pasta shapes: Farfalle looks fancy, shells trap sauce beautifully, and rigatoni holds up great for meal prep. Basically, use whatever pasta makes you happy!

The moral of the story? This recipe is your culinary playground—don't be afraid to make it your own! Just promise me you'll keep that glorious cheesy sauce base—that's sacred territory.

Serving Suggestions

This chicken and broccoli pasta is practically a full meal on its own, but here's how I love to round it out—because who doesn't want an excuse for more deliciousness?

• Garlic bread mandatory: Crusty bread rubbed with garlic and toasted under the broiler is my family's non-negotiable side. We fight over who gets the last piece for mopping up that cheesy sauce!
• Simple side salad: A quick mix of greens, cherry tomatoes, and balsamic vinaigrette cuts through the richness perfectly. Pro tip: serve it in the same bowls for easy cleanup.
• Wine pairing: A crisp Pinot Grigio or unoaked Chardonnay makes the whole meal feel fancy—even if we're eating in pajamas.
• Kid hack: My little ones love apple slices on the side—the sweet crunch somehow makes them eat even more broccoli!

But honestly? A big bowl of this pasta, a fork, and maybe a napkin for happy cheese-face moments is really all you need.

Storage and Reheating Instructions

Okay, confession time—I rarely have leftovers of this chicken and broccoli pasta because my family inhales it. But when I do manage to stash some away, here's exactly how I keep it tasting fresh and creamy:

Fridge storage: Let the pasta cool to room temperature (but no more than 2 hours—food safety first!). Transfer to an airtight container and it'll stay delicious for up to 3 days. I like to press plastic wrap directly on the surface before sealing the lid—this prevents that weird dried-out top layer.

Reheating magic: The stovetop is your best friend here! Add a splash of milk (about 2 tablespoons per serving) to a skillet over medium-low heat. Dump in your leftover pasta and stir gently until it's heated through—about 5 minutes. The milk brings the sauce back to life without making it watery.

Microwave hack (for emergencies): If you're desperate, microwave individual portions in 30-second bursts with a teaspoon of milk, stirring between each. But fair warning—the sauce might get a little grainy compared to the stovetop method.

Freezer tip: You can freeze this pasta, but the sauce texture changes. If you must, freeze in single portions and reheat with extra milk—it'll still taste good, just not quite as velvety.

Pro tip: Leftovers actually make amazing pasta bake! Spread in a dish, top with extra cheese, and bake at 350°F until bubbly. My kids think it's a whole new meal!

Nutritional Information

Now, I’m no nutritionist (unless you count my ability to perfectly balance cheese content with life’s stresses), but here’s the general scoop on this chicken and broccoli pasta. Keep in mind these are rough estimates—your exact numbers will depend on the brands and tweaks you make!

This dish packs a decent protein punch from the chicken and cheese, and broccoli sneaks in some great vitamins. The carbs come mostly from the pasta (obviously), but using whole wheat noodles bumps up the fiber if that’s your thing. The sauce gets its richness from milk and real cheese—I’d call it indulgent but balanced.

Important note: Nutrition labels can vary wildly based on your specific ingredients. Did you use full-fat cheese? Low-sodium broth? Different pasta shapes actually have slightly different nutrition profiles (who knew?). My advice? Enjoy this as part of a varied diet, savor every cheesy bite, and maybe take an extra walk around the block if it makes you feel good.

At the end of the day, this is wholesome comfort food—nourishing for both body and soul. And isn’t that what really matters?

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?
Absolutely! I do this all the time when I'm in a pinch. Just toss the frozen florets straight into the skillet (no need to thaw!) and cook for an extra minute or two. The texture will be slightly softer, but the flavor is just as good. Pro tip: pat the cooked broccoli dry with a paper towel to prevent watery sauce.

How can I make this recipe gluten-free?
Easy peasy! Swap the regular pasta for your favorite gluten-free penne (the brown rice ones hold up especially well). For the sauce, use a gluten-free all-purpose flour blend or cornstarch as your thickener. Just mix 1 tablespoon cornstarch with 2 tablespoons cold water before whisking it into the milk mixture.

My sauce turned out too thick—how can I fix it?
Don't panic! This happens to me sometimes too. Simply stir in a splash of warm milk or chicken broth (about ¼ cup at a time) until it reaches your perfect consistency. That reserved pasta water I mentioned earlier works wonders here too—the starch helps maintain the creamy texture.

Can I prep this dish ahead of time?
You sure can! Cook everything except the final mixing step—keep pasta, chicken, broccoli, and sauce separate in the fridge for up to 24 hours. When ready, gently reheat the sauce, then toss everything together. The broccoli will lose some crispness, but the flavors actually deepen beautifully.

What's the best way to reheat leftovers without drying them out?
The stovetop is your best friend here! Add leftovers to a skillet with a tablespoon of milk per serving over low heat, stirring frequently. Covering the pan helps distribute the heat evenly. If you must microwave, do it in 30-second bursts with a damp paper towel over the bowl to keep moisture in.

Final Thoughts

There you have it—my absolute favorite way to turn simple ingredients into a meal that feels like a warm hug. This chicken and broccoli pasta has saved countless weeknights at my house, impromptu dinner parties with friends, and even those "I just can't adult today" moments when takeout seems tempting but homemade feels better.

I'd love to hear how it turns out in your kitchen! Did your kids gobble up the broccoli without complaining? Did you add your own special twist with extra garlic or a different cheese? Leave a comment below or tag me on social media—I live for those photos of bubbling cheese sauce and happy faces around the table.

Now grab that whisk, put on your favorite cooking playlist (mine's a mix of 90s pop and showtunes), and get ready for the easiest, cheesiest pasta night ever. Trust me—once you make this recipe your own, it'll become part of your regular rotation faster than you can say "seconds please!"