Creamy Chicken and Broccoli Pasta Recipe for Busy Weeknights

What’s better than a warm bowl of chicken and broccoli tossed in a creamy sauce? This dish is a well‑balanced dinner: protein, vegetables, and carbs come together in one satisfying plate.

It’s almost a one‑pot meal. The thick garlic‑parmesan sauce clings to the pasta—especially spiral shapes like fusilli—so every bite feels indulgent. The sauce’s flavor often wins over even reluctant broccoli eaters.

While the classic version is rich and indulgent, there are simple ways to lighten it if you prefer. See the tips section below for easy swaps and adjustments.

Ingredients

Simple, easy‑to‑find ingredients so you can prepare this dish without an extra trip to the store.

• Pasta – Fusilli works great because the spirals hold the sauce, but any short pasta will do. Short pasta makes it easy to combine with bite‑sized chicken and broccoli.
• Boneless chicken breast – Cut into 1‑inch pieces. Chicken breast cooks quickly and keeps the dish light; thighs will add more richness and can alter the sauce texture.
• Broccoli – Cut into florets and blanch for 60 seconds in boiling water, then plunge into ice water to stop cooking. Blanching preserves color, texture, and removes impurities.
• Olive oil – For cooking the chicken.
• Butter – The base of the sauce; it adds flavor and silkiness.
• Flour – Used to thicken the sauce into a smooth roux.
• Seasonings – Italian seasoning (or mixed herbs), salt, and pepper.
• Heavy cream – Creates the rich, velvety sauce.
• Parmesan cheese – Freshly grated Parmesan is essential for the best flavor and texture; avoid pre‑shredded cheese.
• Nutmeg – A tiny pinch brightens the sauce—use sparingly since it’s potent.

Steps to make Chicken Broccoli Pasta

Cook pasta – Add dried pasta to generously salted boiling water and cook until al dente. Reserve 1 to 1.5 cups of pasta cooking water, then drain.

Cook chicken – Season the chicken pieces with salt, pepper, and Italian seasoning. Sauté in olive oil until cooked through and no longer pink, about 4–5 minutes. Remove from the pan and set aside.

Make the garlic‑Parmesan sauce – In the same pan, melt butter and sauté minced garlic until fragrant. Add flour and cook for a minute, taking care not to brown it. Gradually whisk in the heavy cream and some reserved pasta water, stirring constantly to avoid lumps. Add freshly grated Parmesan and stir until the sauce is smooth.

Finish the dish – Return the chicken to the pan, add the blanched broccoli and cooked pasta, and sprinkle a pinch of nutmeg. Toss everything together, adding more pasta water if needed to reach the desired consistency. Serve with extra Parmesan on top.

Tips to make it easy

• With a little planning you can have this ready in under 30 minutes: bring a pot of water to a boil while you prep ingredients. Start the pasta first, then use a second pan to cook the chicken and sauce.
• After cooking the chicken, wipe out most of the browned bits from the pan before starting the sauce if you want a whiter, smoother Alfredo. Too many browned bits can darken the sauce and change its flavor.
• Salt the pasta water generously—proper seasoning is key. When seasoning the finished dish, taste first because the pasta water, chicken, and Parmesan already contribute salt.

More pasta recipes perfect for dinner

• Cherry Tomato Pasta
• Tuna Pasta Bake
• Garlic Cream Cheese Shell Pasta
• Chicken Fajita Pasta
• Garlic Shrimp Pasta