Chicken and Broccoli Pasta is a yummy dish that’s easy to make! It features tender chicken, fresh broccoli, and pasta all tossed together in a creamy sauce. Perfect for a quick dinner!
Every bite is comforting, and the colors make the plate look great. I love adding a sprinkle of cheese on top for extra goodness. Your family will be asking for seconds! 🍽️
Key Ingredients & Substitutions
Pasta: I used rotini for its twisty shape that holds sauce well. You can swap it with fusilli, penne, or even whole wheat pasta for a healthier option!
Broccoli: Fresh broccoli florets add texture and nutrition. If you’re in a pinch, frozen broccoli works too—just thaw and add it to the skillet later in cooking.
Chicken: I recommend boneless, skinless chicken breasts for this recipe. If you prefer, cooked rotisserie chicken or leftover turkey can replace fresh chicken for a quicker prep.
Heavy Cream: This gives a rich texture to the sauce. If you’re looking for lighter options, you can use half-and-half or a dairy-free milk like coconut cream for a different flavor.
Parmesan Cheese: Freshly grated Parmesan enhances the flavor, but pre-grated works too for convenience. Nutritional yeast can be a good dairy-free alternative!
How Do I Get the Cream Sauce Just Right?
Making the cream sauce can seem tricky, but it’s straightforward. The key is to let it simmer gently. Here’s how:
- Once you add the heavy cream, lower the heat. This prevents the cream from boiling too fast, which can make it curdle.
- Stir constantly while it simmers for 2-3 minutes. This helps the sauce thicken nicely without sticking to the pan.
- If the sauce is too thick for your liking, gradually add the reserved pasta water until you reach your desired consistency. It’s all about that creamy, dreamy texture!
By following these tips, you’ll have a delicious sauce that perfectly coats your pasta and adds flavor to each bite!
How to Make Chicken And Broccoli Pasta
Ingredients You’ll Need:
For The Pasta and Vegetables:
- 8 ounces rotini pasta (or fusilli)
- 2 cups broccoli florets
For The Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
For The Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning (optional)
- Salt and black pepper, to taste
For Garnishing:
- Fresh parsley, chopped (for garnish)
- Lemon wedge (optional, for serving)
How Much Time Will You Need?
This recipe takes about 25-30 minutes total to prepare, including cooking the pasta, chicken, and making the sauce. It’s a quick and satisfying meal, perfect for busy evenings!
Step-by-Step Instructions:
1. Cook the Pasta and Broccoli:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente—this usually takes around 8-10 minutes. During the last 2-3 minutes of cooking, add the broccoli florets to the pot to blanch them. Once done, drain the pasta and broccoli together, but keep about 1/2 cup of the pasta water. Set them aside.
2. Cook the Chicken:
While your pasta and broccoli are cooking, heat the olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces to the skillet, season them with salt, pepper, and Italian seasoning (if using). Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and thoroughly cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Prepare the Garlic Cream Sauce:
In the same skillet, add the minced garlic and sauté it for about 1 minute until it becomes fragrant—watch it carefully to avoid burning! Next, reduce the heat to low and pour in the heavy cream, stirring to combine. Allow the mixture to come to a gentle simmer and let it thicken slightly for about 2-3 minutes.
4. Combine Ingredients and Toss:
Now, stir in the grated Parmesan cheese into the cream sauce and mix until it’s smoothly melted and combined. If your sauce ends up too thick, you can add a splash of the reserved pasta water until you achieve the consistency you like. Once that’s done, return the cooked chicken, pasta, and broccoli to the skillet, tossing everything together until all the ingredients are well coated in the creamy sauce. Taste it, and add more salt and pepper if needed!
5. Serve and Enjoy!
Now that your delicious Chicken and Broccoli Pasta is ready, plate it up! Garnish with fresh chopped parsley and a lemon wedge on the side for a little extra zing if you like. Enjoy your tasty homemade meal!
Bon Appétit!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a convenient option. Just add it to the skillet during the last couple of minutes of cooking the chicken to heat it through, or you can blanch it together with the pasta if it’s not fully thawed.
Can I Make This Recipe Dairy-Free?
Yes, you can easily make this dish dairy-free! Substitute the heavy cream with a plant-based milk like coconut or cashew cream and use nutritional yeast instead of Parmesan for that cheesy flavor.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or additional cream when warming it in the microwave or on the stovetop to keep it creamy.
What Protein Can I Substitute for Chicken?
If you want to change things up, you can use shrimp, turkey, or even tofu for a vegetarian option. Just adjust the cooking time accordingly, especially for shrimp, which cooks quickly!