Chicken Broccoli Pasta
If you are craving something hearty, creamy, and low-effort, this Chicken Broccoli Pasta is what you need. It brings together tender chicken, vibrant broccoli, and perfectly cooked pasta in a light and delicious sauce. Top with grated parmesan cheese and you have a satisfying meal in 30 minutes or less. A simple meal to put together for any night of the week.
Why You Will Love Chicken Broccoli Pasta:
- It’s quick and practical – You can have dinner on the table in about 30 minutes, using simple ingredients you probably already have.
- Minimal cleanup – Everything comes together in one skillet.
- Creamy comforting flavor – The combination of tender chicken, pasta, and a rich Parmesan sauce makes every bite feel cozy and filling.
- Family-friendly – It’s mild, cheesy, and familiar – great for picky eaters and easy to customize with spices or add-ins.
It’s the kind of recipe you’ll come back to again and again because it’s simple, reliable, and always hits the spot!
Ingredients for Chicken Broccoli Pasta:
- 8 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 3 cups broccoli florets and chopped stems
- 4 cloves garlic, pressed
- 1/2 c low sodium chicken broth
- 2 tbsp half & half
- 1/2 tsp dried basil or 1/4 c fresh chopped basil
- 1/2 tsp dried thyme
- 2 cups shredded chicken breast (I use rotisserie)
- Salt and pepper to taste
- 1/4 tsp red pepper flakes, optional
- 1/2 c Parmesan cheese, grated
How to make Chicken Broccoli Pasta:
- Cook pasta in well-salted water (directions on package) until just short of al dente. Drain and save about 1/4 cup pasta water.
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- In large skillet saute 3 cups broccoli florets and chopped stems in 2 tbsp olive oil for 2 minutes, then add 4 cloves pressed garlic. Stir and saute another 1 minute. Broccoli should be crisp tender.
- Add chicken broth, half & half, basil, thyme, shredded chicken, pasta, salt and pepper to taste and red pepper flakes if using. If it needs more moisture add in pasta water one tbsp at a time until desired consistency. Mixture should be moist but not wet. Stir together and heat. Broccoli should remain crisp tender.
- After mixture is heated, grate in 1/2 cup parmesan cheese over the top and serve immediately.
Notes:
- Leave out chicken and make pasta vegetarian.
- Add other protein such as shrimp or add in chickpeas.
- Brighten flavor by squeezing in a little lemon juice.
- Store in fridge up to 3 days. Reheat in microwave or on the stovetop. May need to add a little broth or water if pasta is too thick.
Other easy recipes to try:
Greek Quesadillas With Tzatziki
Sausage Green Pepper Pappardelle
Chicken Broccoli Pasta
If you are craving something hearty, creamy, and low-effort, this Chicken Broccoli Pasta is what you need.
Equipment
- 1 Large skillet
- 1 large pot
Ingredients
- 8 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 3 cups broccoli florets & chopped stems
- 4 cloves garlic, pressed
- 1/2 cup low sodium chicken broth
- 2 tbsp half & half
- 1/2 tsp dried basil or 1/4 c fresh chopped basil
- 1/2 tsp dried thyme
- 2 cups shredded chicken breast (I use rotisserie)
- Salt and pepper to taste
- 1/4 tsp red pepper flakes, optional
- 1/2 cup Parmesan cheese, grated
Instructions
- Cook pasta in well-salted water (directions on package) until just short of al dente. Drain and save about 1/4 cup pasta water.
- In large skillet saute 3 cups broccoli florets and chopped stems in 2 tbsp olive oil for 2 minutes, then add 4 cloves pressed garlic. Stir and saute another 1 minute. Broccoli should be crisp tender.
- Add chicken broth, half & half, basil, thyme, shredded chicken, pasta, salt and pepper to taste and red pepper flakes if using. If it needs more moisture add in pasta water one tbsp at a time until desired consistency. Mixture should be moist but not wet. Stir together and heat. Broccoli should remain crisp tender.
- After mixture is heated, grate in 1/2 cup parmesan cheese over the top and serve immediately.
- Notes: *Leave out chicken and make vegetarian. *Add other protein such as shrimp or add in chickpeas. *Brighten flavor by squeezing in a little lemon juice. *Store in fridge up to 3 days. Reheat in microwave or on the stovetop. May need to add a little broth or water if pasta is too thick.
Tried this recipe?Let us know how it was!