Garlic Parmesan Broccoli Chicken Pasta (Print Version)

Tender chicken and broccoli tossed with pasta in a creamy garlic Parmesan sauce, ready in just 40 minutes.

# What You'll Need:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-size pieces

→ Pasta

02 - 10 oz penne, rigatoni, or rotini pasta

→ Vegetables

03 - 2 cups small broccoli florets
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Dairy & Cream

06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup milk

→ Broth & Seasonings

10 - 2 cups low-sodium chicken broth
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - 1/2 teaspoon dried Italian herb blend (optional)

→ Garnish

15 - Fresh parsley, chopped
16 - Additional grated Parmesan (optional)

# Steps to Follow:

01 - Heat butter in a large deep skillet over medium heat. Add chicken, season with salt and pepper, and sauté for 4-5 minutes until lightly golden. Transfer cooked chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and minced garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Pour in chicken broth, milk, and heavy cream. Stir to combine and bring to a gentle simmer.
04 - Add pasta and broccoli florets to the skillet. Stir well, cover with lid, and cook over medium-low heat for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed. Add additional broth or water if needed.
05 - Return cooked chicken to the skillet. Add Parmesan cheese, Italian herbs, and red pepper flakes if desired. Stir until cheese melts completely and sauce becomes creamy.
06 - Taste the dish and adjust seasoning with additional salt or pepper as needed.
07 - Transfer to serving bowls immediately. Garnish with fresh chopped parsley and extra Parmesan cheese.

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually sit down and eat.
  • The sauce clings to every piece of pasta and chicken without feeling heavy or overthickened.
  • You can swap in whatever short pasta you have on hand and it still works beautifully.
  • It tastes like something from a cozy Italian bistro but uses ingredients you probably already have.
02 -
  • Stir the pasta every few minutes while it cooks in the skillet, otherwise it will stick to the bottom and you will end up with burnt spots and uneven texture.
  • Use freshly grated Parmesan instead of the pre-shredded kind, the anti-caking agents in bagged cheese prevent it from melting smoothly into the sauce.
  • If the sauce looks too thick after adding the cheese, stir in a few tablespoons of pasta water or extra broth to loosen it up.
03 -
  • Cut the chicken into evenly sized pieces so they cook at the same rate and stay juicy.
  • Let the skillet come back to temperature after removing the chicken before adding the onion and garlic, this prevents them from steaming instead of sautéing.
  • Taste the sauce before serving and do not be shy with the black pepper, it adds a warmth that balances the cream and cheese beautifully.
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