Save to Pinterest There was this Tuesday night when I had twenty minutes before a meeting and absolutely nothing thawed. I opened the fridge, spotted chicken breasts, a crown of broccoli, and some heavy cream about to expire. What came out of that skillet surprised me so much I was late to the call. This pasta has since become my go-to for nights when I want something rich and satisfying without turning on the oven or following a dozen steps.
I made this for my sister once when she came over tired from a long shift. She took one bite, closed her eyes, and said it tasted like a hug. I think about that moment every time I stir Parmesan into the bubbling cream. Its funny how a simple skillet dinner can say things words cant.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite-size pieces so they cook fast and stay tender, no need to pound or marinate.
- Penne, rigatoni, or rotini pasta: Short shapes with ridges grab the creamy sauce better than smooth noodles, and they cook right in the skillet with everything else.
- Broccoli florets: Small florets turn tender-crisp in the same time the pasta cooks, adding color and a slight vegetal sweetness.
- Garlic and onion: These two build the aromatic base, I learned that sautéing them until translucent makes all the difference in flavor depth.
- Heavy cream and milk: The combination creates a sauce thats rich but not too thick, and it doesnt break or curdle when simmered.
- Parmesan cheese: Freshly grated melts into the sauce smoothly, pre-shredded never gives the same creamy finish.
- Unsalted butter: This adds a silky texture and helps the chicken brown without burning.
- Chicken broth: Low-sodium lets you control the saltiness, and it helps cook the pasta while adding savory backbone.
- Salt, black pepper, red pepper flakes, Italian herbs: Simple seasonings that layer warmth and a gentle kick if you want it.
- Fresh parsley: A handful of chopped parsley at the end brightens everything and makes it look like you tried harder than you did.
Instructions
- Brown the Chicken:
- Melt butter in a large deep skillet over medium heat, then add the chicken pieces seasoned with salt and pepper. Let them sizzle undisturbed for a minute before stirring, so they get those golden edges, then cook for another few minutes until just done and set them aside on a plate.
- Build the Aromatics:
- In the same skillet, toss in the chopped onion and minced garlic, stirring for about two minutes until they smell incredible and turn translucent. This step perfumes the whole kitchen.
- Create the Creamy Base:
- Pour in the chicken broth, milk, and heavy cream, stirring everything together and letting it come to a gentle simmer. The liquid should look pale and luxurious, like a blanket for the pasta.
- Cook the Pasta and Broccoli:
- Add the dry pasta and broccoli florets directly into the simmering liquid, stir well, cover the skillet, and let it cook over medium-low heat for 10 to 12 minutes, stirring every few minutes. If it looks dry, splash in a bit more broth or water until the pasta is tender and most of the liquid is absorbed.
- Finish with Cheese and Chicken:
- Return the cooked chicken to the skillet, then stir in the grated Parmesan, Italian herbs, and red pepper flakes if using. Keep stirring gently until the cheese melts into a creamy, glossy sauce that coats everything.
- Taste and Serve:
- Adjust the seasoning with more salt or pepper, then serve immediately with a sprinkle of fresh parsley and extra Parmesan on top. The dish is best eaten right away while the sauce is still silky.
Save to Pinterest 
Save to Pinterest One evening I was running late and forgot to cover the skillet while the pasta cooked. The sauce thickened too fast and the noodles were still firm. I added half a cup of broth, gave it a good stir, and covered it for three more minutes. It turned out perfect, and I learned that this recipe is forgiving as long as you pay attention and adjust as you go.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. The sauce will thicken as it cools, so when you reheat it on the stovetop or in the microwave, stir in a splash of milk or broth to bring back that creamy consistency. I find reheating gently over low heat works best to avoid separating the sauce.
Substitutions and Variations
If you are short on time, use rotisserie chicken and skip the browning step, just stir it in at the end with the Parmesan. For a vegetarian version, leave out the chicken and use vegetable broth, maybe add white beans or chickpeas for protein. You can also swap the broccoli for asparagus, snap peas, or spinach depending on what you have on hand, just adjust the cooking time so the vegetables stay tender-crisp.
Serving Suggestions
This pasta is hearty enough to stand alone, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread or a crusty baguette is perfect for scooping up any extra sauce left in the bowl. If you are feeding a crowd, double the recipe and use your biggest skillet or a wide, shallow pot.
- Add a squeeze of fresh lemon juice just before serving for a bright, tangy finish.
- Top with toasted pine nuts or slivered almonds for a little crunch.
- Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Save to Pinterest 
Save to Pinterest This dish has gotten me through busy weeks, surprise guests, and nights when I just needed something warm and comforting without a lot of fuss. I hope it does the same for you.
Common Recipe Questions
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Add it directly to the skillet without thawing, though you may need to increase cooking time by 2-3 minutes to ensure it's tender and the pasta is fully cooked.
- → What pasta shapes work best for this dish?
Penne, rigatoni, and rotini are ideal because their ridges and tubes catch the creamy sauce beautifully. You can also use farfalle, fusilli, or shells for similar results.
- → How can I make this dish lighter?
Substitute half-and-half for heavy cream, use low-fat milk, and reduce the Parmesan to 3/4 cup. You can also increase the broccoli and use less pasta for a more vegetable-forward dish.
- → Can I prepare this ahead of time?
While best served fresh, you can prepare it up to 2 hours ahead and reheat gently on the stovetop. Add a splash of milk or broth when reheating to restore the creamy consistency.
- → What can I substitute for chicken?
Try shrimp, which cooks in just 3-4 minutes, or use Italian sausage for a heartier flavor. For a vegetarian version, add mushrooms, chickpeas, or white beans and use vegetable broth.
- → Why is my sauce too thin?
Continue simmering uncovered for a few extra minutes to allow excess liquid to evaporate. The Parmesan will also thicken the sauce as it melts, so make sure it's fully incorporated and the dish has rested for 2-3 minutes.