Creamy Chicken Broccoli Pasta
Penne, chicken and broccoli tossed in a smooth garlic Parmesan cream sauce.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- The broccoli cooks in the pasta water, so there is no extra pan.
- A full meal — protein, vegetables and pasta in one bowl.
- Thirty-five minutes and the sauce is made while the pasta boils.
Recipe
Creamy Chicken Broccoli Pasta
Chicken and broccoli penne in a garlicky Parmesan cream sauce.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Bring a large pot of salted water to a boil.
- Step 2. Add the pasta and cook until al dente.
- Step 3. Add the broccoli during the final 3 minutes of cooking.
- Step 4. Reserve 120 mL (½ cup) of pasta water, then drain the pasta and broccoli.
- Step 5. Season the chicken with the salt, black pepper, and Italian seasoning.
- Step 6. Heat the olive oil in a large skillet over medium-high heat.
- Step 7. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked to 74°C / 165°F. Transfer to a plate.
- Step 8. Reduce the heat to medium and melt the butter in the same skillet.
- Step 9. Add the garlic and cook for about 30 seconds.
- Step 10. Pour in the chicken broth and heavy cream. Simmer gently for 2–3 minutes.
- Step 11. Reduce the heat to low and stir in the Parmesan until smooth.
- Step 12. Return the chicken, pasta, and broccoli to the skillet.
- Step 13. Toss until everything is evenly coated, adding a small amount of reserved pasta water if the sauce is too thick.
- Step 14. Serve hot with extra Parmesan if desired.
Notes
- Take the pan off high heat before the Parmesan goes in. Cheese added to a boiling sauce splits and cannot be recovered.
- Cook the chicken to 74 C / 165 F and no further. Overcooked breast turns dry no matter how good the sauce is.
- Serve immediately — cream and Parmesan sauces tighten quickly.
Creamy Chicken Broccoli Pasta — Simple Table Recipes · https://simpletablerecipes.com/recipes/creamy-chicken-broccoli-pasta/
Ingredient Notes
- Broccoli added in the last 3 minutes
- Long enough to be tender, short enough to stay green. Added at the start it turns grey and soft.
- Parmesan, finely grated
- Grate it yourself and grate it fine. Pre-grated Parmesan carries anti-caking cellulose that will not melt smoothly.
- Reserved pasta water
- Starchy and salty, so it loosens the sauce without thinning the flavour.
Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon or tongs
- Cheese grater
Substitutions
- Broccoli
- Peas, spinach or asparagus all work. Add spinach at the very end, since it wilts in seconds.
- Chicken breast
- Thighs stay juicier. Cooked rotisserie chicken can be added at the end instead of cooked from raw.
- Heavy cream
- Half-and-half gives a thinner sauce. Cream cheese, about 60 g, gives a thicker one.
Storage
Storing: Refrigerate for up to 3 days. Reheat gently with a splash of milk, since the sauce firms up when cold.
Frequently Asked Questions
Can I cook broccoli in the pasta water?
Yes, and it saves a pan. Add it for the final three minutes — long enough to become tender, short enough to keep its colour.
Why did my cream sauce split?
Too much heat when the Parmesan went in. Reduce to low first and add the cheese gradually. Once split, a sauce cannot reliably be brought back.
Can I use frozen broccoli?
Yes. Add it to the pasta water for the last two minutes rather than three, since it is already partly cooked.
How do I keep chicken breast from drying out?
Cut it into even bite-size pieces, cook it over medium-high heat for five to seven minutes, and take it out at 74 C / 165 F. It carries on cooking on the plate.
Can I make this ahead?
It is best fresh. If you must, undercook the pasta slightly and keep some pasta water back to loosen it when reheating.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
