The Ultimate Creamy Chicken Broccoli Pasta Recipe: A Comfort Food Classic

There are few dishes as universally beloved and soul-satisfying as a well-prepared bowl of creamy chicken broccoli pasta. Whether you’re cooking for a weeknight family dinner, prepping for a special gathering, or simply indulging in a cozy, hearty meal for yourself, this dish delivers on all fronts—flavor, texture, and nourishment.

Creamy chicken broccoli pasta combines the richness of a velvety sauce, the tender bite of well-cooked chicken, and the fresh, slightly crisp texture of broccoli florets, all wrapped around perfectly cooked pasta. It is a dish that balances indulgence and nutrition, making it both a comfort food favorite and a smart meal choice.

What makes this dish especially popular is its adaptability. You can tailor it to different dietary needs, experiment with various pasta shapes, or enhance it with ingredients like garlic, cheese, or sun-dried tomatoes. From busy weeknight cooks to culinary hobbyists, this recipe has something for everyone.

In this comprehensive guide, we will walk you through every step of making the perfect creamy chicken broccoli pasta from scratch. Along the way, we’ll explore variations, tips for meal prepping, storage and reheating advice, and even wine pairings and side dishes to elevate your experience.

Let’s begin our deep dive into one of the most comforting and satisfying dishes you’ll ever make in your own kitchen.

Ingredients List (with Notes)

Before we begin cooking, let’s gather everything we need. This recipe serves 4–6 people.

For the Pasta Dish:

• 12 oz (340 g) pasta – Penne, fettuccine, rotini, or farfalle all work. Choose based on your preference for texture and sauce absorption.

• 2 medium boneless, skinless chicken breasts – Cut into bite-sized strips or cubes. Thighs may be used for juicier results.

• 2 tablespoons olive oil – For sautéing the chicken.

• Salt and freshly ground black pepper – To season the chicken and pasta water.

• 3 cups broccoli florets – Fresh is best, but frozen can be used if thawed and drained.

• 3 cloves garlic, minced – For aromatic depth.

• 1 tablespoon unsalted butter – Enhances flavor and adds richness to the sauce.

• 1 tablespoon all-purpose flour – Helps thicken the sauce.

• 1 ½ cups heavy cream (or half-and-half) – The base of your creamy sauce.

• 1 cup whole milk – Balances the richness of the cream.

• ¾ cup freshly grated Parmesan cheese – Adds salty, nutty depth.

• ½ teaspoon Italian seasoning – Optional, for herbaceous aroma.

• Pinch of red pepper flakes – Optional, for mild heat.

• Fresh parsley (chopped) – For garnish and freshness.

Step-by-Step Instructions

Let’s now walk through the process step by step, with detailed explanations at each stage.

Step 1: Prepare the Ingredients

What to Do:

• Wash and chop your broccoli into bite-sized florets.

• Mince the garlic.

• Cut the chicken into thin strips or 1-inch cubes.

• Grate your Parmesan cheese (if using block cheese—recommended for better flavor and melting).

Why It Matters:

Mise en place (everything in its place) ensures a smoother cooking process. You don’t want to be scrambling to chop garlic while your sauce burns.

Step 2: Cook the Pasta

Instructions:

1. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.

2. Add your pasta and cook until al dente (usually 1–2 minutes less than package instructions).

3. Two minutes before the pasta is done, add the broccoli florets to the boiling water with the pasta.

4. Reserve ½ cup of pasta water, then drain the pasta and broccoli together. Set aside.

Tips:

• Salt your water well—it should taste like the sea. This is your only chance to season the pasta directly.

• Adding broccoli near the end of cooking keeps it vibrant and crisp-tender, not mushy.

• Reserved pasta water is rich in starch and can help loosen or emulsify your sauce if it becomes too thick.

Step 3: Cook the Chicken

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. Pat the chicken dry with paper towels (this helps it brown, not steam).

3. Season chicken pieces with salt and pepper.

4. Sear the chicken in a single layer, cooking 3–4 minutes per side until golden and fully cooked.

5. Remove the chicken from the pan and set it aside on a plate.

Tips:

• Do not overcrowd the pan; if necessary, cook in batches.

• A good sear builds flavor through the Maillard reaction—this creates the savory, caramelized outer crust.

Step 4: Make the Creamy Sauce

Instructions:

1. In the same pan (do not clean it—those browned bits are flavor), lower heat to medium.

2. Add 1 tablespoon of butter and let it melt.

3. Stir in the minced garlic and sauté for about 30 seconds until fragrant.

4. Sprinkle in the flour and whisk for 1–2 minutes to form a roux. This cooks out the raw flour taste.

5. Slowly pour in the cream and milk, whisking constantly to prevent lumps.

6. Bring the mixture to a gentle simmer and let it thicken for 3–5 minutes.

7. Stir in the grated Parmesan cheese until melted and smooth.

8. Add the Italian seasoning and a pinch of red pepper flakes (if using).

9. Taste and adjust seasoning with more salt or pepper as needed.

Sauce Texture Tips:

• If the sauce seems too thick, add a splash of the reserved pasta water.

• If it’s too thin, let it simmer a little longer to reduce.

Step 5: Combine Pasta, Chicken, and Broccoli

Instructions:

1. Return the cooked chicken to the pan with the sauce.

2. Add the drained pasta and broccoli.

3. Toss everything together gently, ensuring every piece is well coated in sauce.

4. If needed, add a little reserved pasta water to help coat the pasta evenly.

Final Touches:

• Warm everything over low heat for 1–2 minutes to meld the flavors.

• Avoid overheating, which could cause the cream to separate or cheese to become grainy.

Step 6: Serve and Garnish

Instructions:

1. Plate the creamy chicken broccoli pasta in shallow bowls or on large plates.

2. Garnish with chopped fresh parsley for a pop of color and freshness.

3. Optional: Add extra grated Parmesan on top for those who like it extra cheesy.

Optional Variations and Add-ins

• Protein Swaps: Try shrimp, turkey, or even tofu for variety.

• Vegetables: Mushrooms, spinach, or peas work well as substitutes or additions to broccoli.

• Cheese Options: A blend of mozzarella and parmesan adds a gooey texture.

• Low-fat Version: Substitute milk and half-and-half instead of heavy cream, and use less cheese.

• Gluten-free: Use GF pasta and a gluten-free flour for the roux.