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Creamy Chicken and Broccoli Pasta dish served in a white bowl, topped with Parmesan and fresh parsley.

Chicken and Broccoli Pasta

This creamy Chicken and Broccoli Pasta is the perfect weeknight meal — hearty, comforting, and packed with flavor! Tender chicken and crisp broccoli are tossed in a rich, cheesy sauce and served over perfectly cooked pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta penne or fettuccine
  • 2 cups broccoli florets fresh or frozen
  • 2 chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
Sauce
  • 2 tbsp butter
  • 2 tbsp flour for thickening
  • 1 1/2 cups milk or cream for richer sauce
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper

Equipment

  • Large Pot
  • Skillet
  • Strainer

Method
 

  1. Cook the pasta in salted boiling water according to package instructions. During the last 2 minutes, add the broccoli florets to the pot. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5–7 minutes. Remove from skillet and set aside.
  3. In the same skillet, melt butter and add minced garlic. Cook for 30 seconds, then stir in flour and cook for 1 minute to form a roux.
  4. Gradually whisk in milk until smooth and thickened. Stir in Parmesan cheese, salt, and pepper until creamy.
  5. Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything together until evenly coated in sauce.
  6. Serve warm and garnish with extra Parmesan cheese or fresh parsley if desired.

Notes

You can substitute milk with heavy cream for a richer sauce, or use whole-wheat pasta for a healthier version. Add red pepper flakes for a little heat!