Chicken and Broccoli Pasta Recipe tastes creamy, garlicky, and cozy with just enough brightness from lemon to keep every bite interesting. It works perfectly for busy families, college students, or anyone who wants a full dinner on the table in about 30 minutes. I cook this on repeat when my own week feels wild and I need something that tastes like comfort without taking all night.
Why Chicken and Broccoli Pasta Recipe Is Worth It
This chicken and broccoli pasta recipe gives you protein, veggies, and carbs in one skillet, so you skip juggling three different pots. The sauce clings to every noodle, the broccoli stays tender-crisp, and the chicken stays juicy instead of dry.
You cook everything with simple pantry ingredients, so you avoid fancy shopping lists or specialty stores. Cleanup stays easy, leftovers taste great, and the recipe scales up for meal prep or a small crowd.
My whole family devoured this chicken and broccoli pasta recipe and fought over the leftovers ★★★★★
Ingredients You Need
Pasta, Chicken, and Veggies
- 12 ounces short pasta
- 1 pound boneless skinless chicken breast, cut in small bite-size pieces
- Thighs work great if you want more flavor and a little extra richness.
- Use pre-cooked rotisserie chicken if you want a shortcut; add it near the end so it stays tender.
- 3 cups small broccoli florets
- Fresh broccoli tastes best, but frozen florets work in a pinch; do not thaw, just add near the end and cook a bit longer.
- 1 small yellow onion, finely diced
- 3 to 4 garlic cloves, minced
Sauce Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- I like Better Than Bouillon because it saves pantry space and tastes rich.
- 1 cup milk or half-and-half
- Use whole milk for a lighter sauce or half-and-half for extra creaminess.
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes, optional for a little heat
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- Zest of 1 lemon and 1 to 2 tablespoons lemon juice
Optional Add-ins
- ½ cup frozen peas
- ¼ cup chopped sun-dried tomatoes in oil, drained
- 2 tablespoons chopped fresh parsley or basil
Equipment List
- Large pot for boiling pasta
- Large deep skillet or Dutch oven
- Colander
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Microplane or small grater for lemon zest and Parmesan
- Measuring cups and spoons
Quick Tips & substitutions
- Salt the pasta water generously so the noodles carry flavor into the sauce.
- Cook pasta just to al dente, then finish it in the sauce for perfect texture.
- Save at least 1 cup of starchy pasta water to thin the sauce if it thickens too much.
- Swap chicken breast with chicken thighs for extra juicy bites.
- Use rotisserie chicken or leftover grilled chicken when you feel short on time.
- Use frozen broccoli florets and toss them in during the last 3 to 4 minutes of simmering.
- Replace milk with half-and-half for a richer chicken and broccoli pasta recipe, or with 2% milk for a lighter version.
- Use gluten free pasta and a gluten free flour blend to keep the recipe gluten free.
- Replace Parmesan with Pecorino Romano for a sharper, saltier flavor.
- Skip crushed red pepper if kids prefer mild food, or add extra at the table for spice lovers.
How to Make Chicken and Broccoli Pasta
Step 1: Boil the Pasta and Prep Ingredients
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, usually 1 minute less than package directions. Scoop out 1 cup of pasta water, then drain the pasta and set it aside.
While the water heats, cut the chicken into small pieces, chop the onion, mince the garlic, and cut the broccoli into small florets. Small, even pieces help everything cook quickly and evenly.
Step 2: Brown the Chicken
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium high heat. Pat the chicken dry with paper towels, then season it with a pinch of salt and pepper. Add chicken to the hot pan in a single layer and cook 4 to 6 minutes, stirring once or twice, until the pieces look golden and cooked through.
Transfer the cooked chicken to a bowl and keep it nearby. Keep all the browned bits in the pan, because those bits carry a ton of flavor for the sauce.
Step 3: Sauté Aromatics and Broccoli
Lower the heat to medium and add the remaining 1 tablespoon olive oil and the butter. Add the diced onion and cook 3 to 4 minutes until it softens and turns lightly golden. Stir in the garlic and cook about 30 seconds, just until it smells fragrant.
Add the broccoli florets and a pinch of salt. Cook 3 to 4 minutes, stirring often, until the broccoli turns bright green and starts to soften. If the pan looks dry, splash in a tablespoon or two of chicken broth so nothing sticks.
Step 4: Build the Creamy Sauce
Sprinkle the flour over the veggies and stir well so it coats everything. Cook 1 to 2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while you stir constantly, then add the milk or half-and-half.
Stir in Italian seasoning, black pepper, and crushed red pepper flakes if you use it. Let the sauce bubble gently for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Stir in the lemon zest and Parmesan cheese until the cheese melts and the sauce looks smooth and glossy.
Step 5: Combine Pasta, Chicken, and Sauce
Add the cooked chicken and any juices from the bowl back into the skillet. Stir so the chicken mixes evenly into the sauce and broccoli. Add the cooked pasta and toss everything together.
If the sauce looks too thick, pour in a splash of reserved pasta water and stir until the pasta looks silky and coated. Taste and adjust with more salt, pepper, or lemon juice as needed. Fold in peas or sun-dried tomatoes if you like extra color and flavor.
Step 6: Garnish
Turn off the heat and let the chicken and broccoli pasta sit for 2 minutes so the flavors settle and the sauce clings to the noodles. Sprinkle with extra Parmesan and chopped parsley or basil. Serve hot, straight from the skillet, for peak cozy vibes.
Recipe Variations
- Gluten free: Use gluten free pasta and a 1:1 gluten free flour blend in the sauce.
- Dairy light: Use 2% milk and reduce butter to 1 tablespoon, then add just ¼ cup Parmesan.
- Extra creamy: Use half-and-half instead of milk and add an extra ¼ cup Parmesan.
- Low carb: Swap pasta with steamed cauliflower florets or zucchini noodles and keep the same sauce and chicken.
- Veggie heavy: Add sliced mushrooms, bell peppers, or spinach with the broccoli.
- Spicy: Use extra crushed red pepper and stir in a spoonful of chili crisp at the end.
- Vegan style: Use plant based chicken strips or chickpeas, vegetable broth, olive oil, and a cashew cream or oat milk base with nutritional yeast instead of Parmesan.
Ways to Serve Chicken and Broccoli Pasta
- Pair with a simple green salad with lemony vinaigrette.
- Add garlic bread or warm crusty bread for dipping into the sauce.
- Serve with sliced cucumbers, cherry tomatoes, and carrot sticks for a quick veggie plate.
- Pack leftovers in a thermos for a warm school or office lunch.
Storage Success
Let the chicken and broccoli pasta cool until it feels just slightly warm, not hot, before you store it. Transfer leftovers to airtight containers and keep them in the fridge for up to 3 to 4 days. Reheat gently on the stove over low heat or in the microwave, and add a splash of milk or broth to loosen the sauce. If you want to freeze it, store portions in freezer safe containers for up to 2 months and thaw overnight in the fridge before reheating.
Chicken and Broccoli Pasta Recipe
Ingredients
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and black pepper if using, and cook until lightly browned and cooked through, 6 to 8 minutes.
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly to prevent burning.
- Stir in the broccoli florets and pour in the chicken broth. Cover and cook for 3 to 4 minutes, or until the broccoli is bright green and crisp-tender.
- Reduce the heat to medium, then add the heavy cream, Parmesan cheese, and Italian seasoning if using. Stir until the cheese melts and the sauce thickens slightly, 2 to 3 minutes.
- Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. If the mixture seems too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency. Stir in the butter, if using, until melted.
- Taste and adjust seasoning as needed. Serve hot, topped with extra Parmesan if desired.
Notes
Approximate per serving (1/4 of recipe): 610 calories; fat 30 g; saturated fat 14 g; carbohydrates 52 g; fiber 3 g; sugars 4 g; protein 35 g; sodium 630 mg. Values will vary based on specific ingredients, brands, and portion size.