Name: The BEST Creamy Chicken and Broccoli Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 3 quarts water; 1 tablespoon kosher salt, divided; 8 ounces dried rotini (about 2 ½ cups); 3 cups broccoli florets, cut into 1-inch pieces; 1 pound boneless skinless chicken breast, cut into 1-inch cubes; ¾ teaspoon black pepper, divided; 3 tablespoons olive oil, divided; 2 teaspoons minced garlic; 1 ½ cups heavy whipping cream; ½ cup unsalted chicken stock or broth; ½ cup grated Parmesan cheese; 1 teaspoon lemon zest; 1 tablespoon lemon juice

This creamy chicken and broccoli pasta combines tender chicken pieces, perfectly cooked broccoli, and al dente pasta tossed in a rich, lemony Parmesan cream sauce. It’s a satisfying one-pan meal that delivers restaurant-quality flavor with simple ingredients.

Why You’ll Love This Recipe

Ready in just 40 minutes, perfect for busy weeknights
Balanced meal with protein, vegetables, and carbs all in one dish
Rich, creamy sauce that’s brightened with fresh lemon
Customizable with easy substitutions to suit your preferences
Leftovers reheat beautifully for lunch the next day
Simple enough for beginners but impressive enough for guests
Uses basic pantry and refrigerator staples

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rotini pasta provides the perfect shape for holding onto the creamy sauce. Its spiral design creates little pockets that capture the flavors beautifully. You can substitute other medium pasta shapes like penne, fusilli, or farfalle.
Broccoli florets add freshness, nutrition, and a pop of color to the dish. They’re briefly cooked with the pasta to save time and maintain their bright green color and tender-crisp texture. If broccoli isn’t your favorite, cauliflower or asparagus work well too.
Boneless skinless chicken breast offers lean protein that becomes juicy and flavorful when properly seared. Cutting it into even 1-inch pieces ensures quick, uniform cooking. Boneless chicken thighs make a great alternative for more richness.
Olive oil serves as both the cooking medium for the chicken and adds flavor to the sauce base. Its mild fruity flavor complements the other ingredients without overpowering them.
Garlic provides an aromatic foundation for the sauce. Fresh minced garlic delivers the best flavor, but pre-minced works in a pinch.
Heavy whipping cream creates the luxurious base for the sauce. Its high fat content prevents curdling when simmered and gives the sauce its velvety texture.
Chicken stock adds depth and savory notes while thinning the cream to the perfect consistency. Vegetable stock can be substituted if needed.
Parmesan cheese brings salty, nutty complexity and helps thicken the sauce. Freshly grated works best for smooth melting, but pre-grated is convenient.
Lemon zest and juice brighten the rich sauce with citrusy tang. This acidity balances the cream and cuts through the richness perfectly.
Kosher salt and black pepper are essential for seasoning at various stages. They enhance the natural flavors of the chicken, pasta, and sauce.

Directions

In a large pot, bring water to a boil. Add 1 ½ teaspoons salt and stir to dissolve. Add the pasta and cook until al dente, about 10-12 minutes or according to package instructions.
A few minutes before the pasta is done, add the broccoli florets and cook for 2-3 minutes until bright green and tender. Reserve 1 cup of the starchy pasta water, then drain pasta and broccoli.
Season the chicken cubes with 1 teaspoon salt and ¼ teaspoon black pepper.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Add the chicken in a single layer and cook without moving until golden brown, about 2-3 minutes per side. Transfer chicken to a clean bowl.
In the same skillet, reduce heat to low. Add 1 tablespoon olive oil and minced garlic, sauté until fragrant (about 30 seconds).
Stir in heavy cream, chicken stock, ½ teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer over medium heat, scraping the pan sides frequently to prevent curdling. Reduce sauce until it thickens enough to coat the back of a spoon, about 5-6 minutes.
Turn off heat and stir in Parmesan cheese, lemon zest, and lemon juice. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper to taste.
Add the pasta, broccoli, and chicken back into the sauce. Stir to combine and serve hot.

Servings and Timing

This chicken and broccoli pasta recipe serves 6 people. It takes just 10 minutes to prep, 30 minutes to cook, for a total time of 40 minutes. Each serving contains approximately 450-500 calories, making it a satisfying main dish. For a complete meal, serve with a simple side salad and perhaps some garlic bread to soak up the delicious sauce.

Variations

Vegetable Variations: Add sautéed mushrooms, bell peppers, spinach, or sun-dried tomatoes for extra flavor and nutrition.
Protein Alternatives: Substitute the chicken with shrimp (cooking time reduced to 1-2 minutes per side), Italian sausage, or leftover rotisserie chicken added at the end to warm through.
Lighter Version: Use half-and-half or whole milk instead of heavy cream, though you may need to add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to thicken the sauce.
Spicy Kick: Add red pepper flakes when sautéing the garlic or stir in a tablespoon of your favorite hot sauce to the finished dish.
Herbaceous Twist: Stir in fresh basil, parsley, or thyme just before serving for a fragrant finish.
Gluten-Free Option: Use your favorite gluten-free pasta and ensure your chicken stock is gluten-free.
Dairy-Free Alternative: Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so it may become less creamy over time.
Freezing: While possible, freezing isn’t ideal for this dish as cream sauces can separate when thawed and pasta may become mushy. If you must freeze, do so in individual portions for up to 1 month.
Reheating on Stovetop: For best results, reheat gently over low heat in a covered skillet. Add a splash of milk or chicken broth to revive the sauce if it has thickened too much.
Microwave Method: Reheat individual portions in the microwave at 70% power, stirring halfway through. Cover with a damp paper towel to prevent splatter and help retain moisture.
Make Ahead Tips: If planning to make ahead, consider slightly undercooking the pasta and broccoli, as they will continue to cook when reheated.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. There’s no need to cook it with the pasta—just thaw it completely, pat dry, and add it to the sauce with the pasta at the end, allowing it to heat through.

My sauce curdled. What went wrong?

Curdling typically happens when cream is heated too quickly or at too high a temperature. To prevent this, use room temperature cream if possible, heat gradually, and avoid boiling the sauce once the cream is added.

What can I substitute for heavy cream?

Half-and-half or whole milk can work, though the sauce won’t be as rich. You may need to thicken with a cornstarch slurry. For dairy-free options, full-fat coconut milk or cashew cream are good alternatives.

Is there a way to make this recipe healthier?

Absolutely! Use whole wheat pasta, increase the broccoli amount, substitute half-and-half for heavy cream, and consider using less Parmesan cheese. You can also use chicken breast and measure your oil carefully.

My sauce is too thin. How can I thicken it?

Continue simmering the sauce until it reduces to your desired consistency. Alternatively, you can make a cornstarch slurry with 1 tablespoon cornstarch and 1 tablespoon cold water, then stir it into the simmering sauce.

Can I make this dish ahead of time for a dinner party?

Yes, but it’s best prepared just slightly in advance. Cook everything as directed but keep the components separate: store the cooked pasta and broccoli together, the chicken separately, and make the sauce fresh before serving.

Why do I need to reserve pasta water?

Pasta water contains starch that helps sauces cling to pasta better. It’s also useful for adjusting the consistency of your sauce—thinner if too thick or helping it cling if too watery.

What sides go well with this dish?

A simple green salad with a light vinaigrette, garlic bread, or roasted vegetables make excellent accompaniments. For a more substantial meal, add a crusty baguette for soaking up the delicious sauce.

Can I use pre-cooked chicken to save time?

Absolutely! Rotisserie chicken or leftover grilled chicken works perfectly. Simply skip the chicken cooking step and add your pre-cooked, diced chicken to the sauce at the end to warm through.

Conclusion

This Chicken and Broccoli Pasta brings together simple ingredients to create a restaurant-quality meal that’s perfect for both weeknight dinners and special occasions. The creamy Parmesan sauce, brightened with lemon and garlic, transforms everyday chicken and broccoli into something truly exceptional. By cooking the broccoli with the pasta, you save time and dishes while ensuring everything is perfectly cooked. The recipe offers plenty of opportunities for customization based on what you have on hand or your dietary preferences. Whether you’re cooking for family or entertaining guests, this one-pan wonder delivers satisfaction in every bite, proving that delicious meals don’t need to be complicated or time-consuming.