Tired of weeknight dinner battles? I get it. You want something fast, something everyone will eat, and something that doesn’t leave your kitchen looking like a disaster zone.
You’ve probably tried a million recipes that promised to be “easy” but ended up being a huge pain. This isn’t one of them.
This Chicken and Broccoli Pasta is my go-to for a reason. It’s simple, packed with flavor, and comes together in about 30 minutes. Let’s make a dinner you’ll actually want to make again.
What You’ll Need
Here’s the simple grocery list. No weird, hard-to-find stuff, I promise.
- Pasta: 1 pound of your favorite shape. Penne or rotini work great.
- Chicken: 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces.
- Broccoli: 1 large head, cut into small florets.
- Garlic: 4 cloves, minced. Don’t be shy with it.
- Chicken Broth: 1/2 cup. This is for the sauce.
- Heavy Cream: 1/2 cup. Makes the sauce rich.
- Parmesan Cheese: 1/2 cup, grated. Get the real stuff if you can.
- Olive Oil: 2 tablespoons.
- Salt and Black Pepper: To taste.
- Red Pepper Flakes: A pinch, for a little kick (optional).
Tools You’ll Actually Use
You don’t need a professional kitchen for this. Just the basics.
- Large Pot (for pasta)
- Large Skillet or Pan
- Colander
- Knife and Cutting Board
- Measuring Cups and Spoons
How to Make Chicken and Broccoli Pasta
This is where the magic happens. We’ll break it down into easy chunks.
Step-by-Step Guide
Step 1: Get your pasta water boiling in the large pot. Add a good amount of salt to the water. It should taste like the sea. Cook the pasta according to the package directions until it’s al dente (still has a little bite).
Step 2: While the pasta cooks, heat the olive oil in your large skillet over medium-high heat.
Step 3: Season your chicken pieces with salt and pepper. Add them to the hot skillet. Cook for about 5-7 minutes, turning them, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 4: In the last 3 minutes of the pasta cooking, toss your broccoli florets into the pasta water. This is a neat trick to cook them perfectly without using another pot.
Step 5: Before you drain the pasta and broccoli, scoop out about 1 cup of the starchy pasta water. This stuff is liquid gold for your sauce. Then, drain the pasta and broccoli.
Step 6: In the same skillet you cooked the chicken in, lower the heat to medium. Add the minced garlic and red pepper flakes. Cook for about 30 seconds until you can smell it. Don’t let it burn.
Step 7: Pour in the chicken broth to deglaze the pan. Scrape up all those tasty brown bits from the bottom with a wooden spoon. Let it simmer for a minute.
Step 8: Stir in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes to thicken up a bit.
Step 9: Turn the heat down to low and stir in the Parmesan cheese until it’s melted and the sauce is smooth. Season the sauce with a little more salt and pepper.
Step 10: Add the cooked chicken, pasta, and broccoli back into the skillet with the sauce. Toss everything together until it’s all coated and happy. If the sauce is too thick, add a splash of that pasta water you saved until it’s the perfect consistency.
Step 11: Serve it up right away with extra Parmesan cheese on top.
Pro Tips from My Kitchen
I’ve made this dish hundreds of times. Here are a few things I’ve learned that make a big difference.
- Don’t Crowd the Pan: When you cook the chicken, give it space. If you pile it all in at once, it will steam instead of browning. Cook in two batches if you need to.
- The Power of Pasta Water: I mentioned it before, but it’s important. The starch in the pasta water helps the sauce stick to the pasta and makes it creamy without adding a ton of extra fat.
- Season Every Layer: Don’t just salt the final dish. Salt your pasta water. Salt your chicken. Salt your sauce. Building flavor at each step makes the final product taste amazing.
- Cut Everything the Same Size: Try to cut your chicken and broccoli into similar-sized pieces. This helps everything cook evenly and makes it easier to get a perfect bite every time.
Swaps and Fun Add-ins
This recipe is a great starting point. Feel free to play around with it.
Substitutions
| Ingredient | Substitute With | Notes |
|---|---|---|
| Chicken | Shrimp or Sausage | Adjust cook time. |
| Heavy Cream | Half-and-half | Lighter sauce. |
| Broccoli | Asparagus or Peas | Add near the end. |
| Parmesan | Romano or Asiago | For a sharper taste. |
Variations
Want to mix it up? Try adding some of these.
- Mushrooms: Sauté them after the chicken and before the garlic.
- Sun-Dried Tomatoes: Add them in with the garlic for a burst of flavor.
- Lemon Zest: A little bit stirred in at the end brightens everything up.
The Nitty-Gritty Details
For those who like to know the numbers and options.
Nutrition Info (An Estimate)
This is just a rough idea and will change based on your exact ingredients.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~ 550 |
| Protein | ~ 35g |
| Fat | ~ 25g |
| Carbs | ~ 45g |
Diet-Friendly Swaps
| Diet | Swap This | For This |
|---|---|---|
| Gluten-Free | Regular Pasta | Gluten-Free Pasta |
| Dairy-Free | Heavy Cream | Full-Fat Coconut Milk |
| Dairy-Free | Parmesan Cheese | Nutritional Yeast |
What to Serve With It
This is a full meal on its own, but if you want to round it out:
- A simple green salad with a vinaigrette.
- Some crusty garlic bread for sopping up the sauce.
Making Life Easier
A few tips for prep and storage.
Make-Ahead Tips
You can chop your broccoli, mince your garlic, and cut your chicken a day or two ahead. Store them in separate airtight containers in the fridge. This makes dinner come together super fast.
Leftovers and Storage
Got leftovers? Lucky you.
Store them in an airtight container in the fridge for up to 3 days.
To reheat, you can microwave it, but the best way is in a skillet over low heat. Add a splash of milk or chicken broth to loosen up the sauce as it heats.
Your Questions Answered (FAQ)
Q1. Can I use frozen broccoli?
Ans: Yes. You don’t need to thaw it. Just add it to the boiling pasta water for the last 4-5 minutes of cooking, since it takes a bit longer than fresh.
Q2. My sauce is too thin! What do I do?
Ans: No worries. Just let it simmer for a few more minutes to reduce and thicken. You can also make a small slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the sauce and let it bubble for a minute.
Q3. Can I make this without chicken for a vegetarian version?
Ans: Absolutely. You can leave it out or replace it with a can of drained chickpeas or some white beans. Add them in at the end with the pasta just to heat them through.
Q4. What is the best pasta shape to use?
Ans: I like shapes with ridges or nooks that can grab the sauce. Penne, rotini, fusilli, or rigatoni are all great choices.
Wrapping Up
See? That wasn’t so bad. You just made a delicious, crowd-pleasing meal from scratch.
This recipe is meant to be a reliable friend in your kitchen. A dish you can count on when you’re short on time but still want real food.
Now it’s your turn. Give it a try and come back to let me know how it went. I love hearing about your kitchen adventures. Drop a comment below
