This Creamy Chicken and Broccoli Pasta is the perfect comfort meal — tender chicken, fresh broccoli, and pasta tossed in a rich garlic Parmesan cream sauce. It’s easy enough for weeknights but delicious enough for guests!
⏱ Prep Time
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Prep: 15 minutes
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Cook: 25 minutes
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Total: 40 minutes
🍽 Servings
4–6 servings
🍳 Equipment
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Large pot
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Large skillet or pan
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Colander
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Cutting board
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Knife
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Wooden spoon
🥘 Ingredients
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12 oz (340g) pasta (penne, fettuccine, or rotini)
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2 cups cooked chicken breast (cubed or shredded)
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2 cups fresh broccoli florets
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2 tbsp butter
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3 cloves garlic (minced)
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2 tbsp all-purpose flour
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2 cups milk (or half-and-half for richer sauce)
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1 cup heavy cream
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1 cup grated Parmesan cheese
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½ tsp salt
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½ tsp black pepper
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½ tsp Italian seasoning
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¼ tsp red pepper flakes (optional)
📝 Ingredient Notes
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Use rotisserie chicken to save time.
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Fresh broccoli works best, but frozen can be used (thaw first).
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Add mozzarella for extra cheesy flavor.
👩🍳 Instructions
1️⃣ Cook the Pasta
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Boil pasta in salted water according to package instructions.
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Add broccoli during the last 3 minutes of cooking.
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Drain and set aside.
2️⃣ Make the Cream Sauce
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In a large skillet, melt butter over medium heat.
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Add garlic and sauté for 30 seconds.
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Stir in flour and cook for 1 minute.
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Slowly whisk in milk and heavy cream.
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Simmer until thickened (3–5 minutes).
3️⃣ Add Cheese & Chicken
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Stir in Parmesan cheese until melted.
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Add salt, pepper, and Italian seasoning.
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Mix in cooked chicken.
4️⃣ Combine Everything
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Add drained pasta and broccoli to the sauce.
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Toss until fully coated.
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Simmer 2–3 minutes until heated through.
Serve hot with extra Parmesan on top 🧀
🧾 Nutrition (Approx. Per Serving)
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Calories: 520
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Protein: 32g
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Carbs: 45g
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Fat: 25g
⭐ Tips & Variations
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Add mushrooms or spinach for extra veggies.
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Make it spicy with more red pepper flakes.
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Use whole wheat pasta for a healthier option.
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Store leftovers in fridge for up to 3 days.
