Save to Pinterest The first time I made this, my daughter walked into the kitchen and said it smelled like the Italian place we used to visit every Friday. She wasnt wrong. The garlic hit the pan, followed by that unmistakable scent of melting Parmesan, and suddenly I was standing in a memory I hadnt thought about in years. This dish doesnt need an oven or complicated steps, just one skillet and about half an hour. Its the kind of dinner that feels like youve been cooking all day, even when you havent.
I started making this on weeknights when I needed something fast but didnt want to compromise on flavor. My husband, who usually avoids anything green, actually reached for seconds of the broccoli because it soaked up all that Parmesan cream. Now its the dish I turn to when I want comfort without the fuss. Theres something quietly satisfying about watching the pasta soften in the broth, the steam lifting the lid, the sauce thickening into something almost luxurious.
Ingredients
- Boneless, skinless chicken breasts: Dicing them into bite sized pieces means they cook faster and distribute evenly throughout the pasta, and browning them first adds a deeper flavor to the whole dish.
- Broccoli florets: They turn bright green and tender crisp when added halfway through, soaking up the creamy sauce without turning mushy if you time it right.
- Garlic: Fresh minced garlic is non negotiable here, it blooms in the butter and becomes sweet and fragrant, forming the backbone of the entire sauce.
- Yellow onion: Finely chopped onion adds a subtle sweetness that balances the sharpness of the Parmesan and rounds out the savory notes.
- Short pasta: Penne, fusilli, or rotini work beautifully because their shapes catch the sauce in every crevice, making each forkful creamy and satisfying.
- Whole milk: It creates a silky base without being too heavy, and combined with the broth, it keeps the sauce from becoming overly rich.
- Parmesan cheese: Freshly grated melts smoothly into the sauce and delivers that nutty, salty punch that makes this dish taste like something from a bistro.
- Unsalted butter: A small amount goes a long way in adding richness and helping the garlic release its full aroma without burning.
- Heavy cream: Stirred in at the end, it transforms the sauce into something velvety and luxurious, clinging to every piece of pasta and vegetable.
- Olive oil: Used to start the chicken browning, it adds a fruity undertone and prevents sticking in the early stages of cooking.
- Chicken broth: Low sodium is key so you can control the seasoning yourself, and it infuses the pasta with savory depth as it absorbs the liquid.
- Dried Italian herbs: A pinch of oregano, basil, and thyme brings warmth and familiarity without overpowering the garlic and Parmesan.
- Salt and black pepper: Season as you go, tasting along the way, because the Parmesan will add its own saltiness and you want everything balanced.
- Fresh parsley and extra Parmesan: A handful of chopped parsley at the end adds color and a fresh note that cuts through the richness beautifully.
Instructions
- Brown the chicken:
- Heat the olive oil and butter together in a large deep skillet over medium heat until the butter melts and starts to shimmer. Add the diced chicken, season it generously with salt and pepper, and let it sear undisturbed for a couple of minutes before stirring, cooking until golden and cooked through, about 5 to 6 minutes total, then remove and set aside.
- Soften the aromatics:
- In the same skillet, add the chopped onion and cook until it turns translucent and soft, about 2 minutes. Toss in the minced garlic and stir constantly for about 30 seconds, just until it smells incredible and starts to turn golden.
- Simmer the pasta:
- Stir in the uncooked pasta, chicken broth, milk, and Italian herbs, scraping up any browned bits from the bottom of the pan. Bring everything to a boil, then reduce the heat to a gentle simmer, cover with a lid, and cook for 8 minutes, stirring occasionally to keep the pasta from sticking.
- Add the broccoli:
- Scatter the broccoli florets over the top, cover again, and continue cooking for another 5 to 6 minutes until the pasta is al dente and the broccoli is bright green and tender crisp. The liquid should be mostly absorbed at this point.
- Finish with cream and cheese:
- Lower the heat to the lowest setting and stir in the heavy cream and grated Parmesan, mixing gently until the cheese melts completely and the sauce becomes smooth and creamy. Return the cooked chicken to the skillet, stir everything together, and let it heat through for about 2 more minutes.
- Season and serve:
- Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan, then serve hot straight from the skillet.
Save to Pinterest One evening, I made this for a neighbor who had just had surgery and didnt feel like cooking. She called me the next day to ask for the recipe, saying it tasted like something her grandmother used to make on Sundays. I hadnt expected that reaction, but it reminded me that food has a way of connecting us to moments and people we thought wed forgotten. This pasta doesnt just fill you up, it wraps around you like a warm blanket on a cold night.
How to Make It Even Faster
If youre really short on time, swap the raw chicken for rotisserie chicken or leftover cooked chicken from the night before. Just shred or dice it and add it back in at the very end with the cream and cheese so it heats through without drying out. This cuts your active cooking time down to about 20 minutes and still delivers all the creamy, garlicky goodness you crave.
Swapping in Other Vegetables
Broccoli is classic here, but Ive used baby spinach, frozen peas, and even diced zucchini with great results. Spinach wilts almost instantly, so stir it in during the last minute of cooking. Peas can go in with the broccoli, and zucchini should be added a bit earlier so it softens without turning to mush. The beauty of this dish is how forgiving it is when you want to clean out the fridge.
Storing and Reheating Leftovers
This pasta keeps well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or broth to loosen the sauce because it thickens as it sits. I usually reheat it gently on the stovetop over low heat, stirring frequently, but the microwave works in a pinch if you cover it and stir halfway through.
- Let the pasta cool completely before storing it to prevent condensation from making it watery.
- If the sauce breaks or looks separated after reheating, whisk in a tablespoon of cream and it will come back together.
- Garnish again with fresh parsley and Parmesan after reheating to brighten up the flavors.
Save to Pinterest This dish has earned its place in my regular rotation, not because its fancy, but because it works every single time. Whether youre feeding your family on a Tuesday or impressing a friend who stopped by unexpectedly, it delivers comfort, flavor, and satisfaction without asking much of you in return.
Common Recipe Questions
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Add it directly from frozen during step 4, but reduce the cooking time by 1–2 minutes since frozen vegetables cook faster.
- → What pasta shapes work best for this dish?
Short pasta like penne, fusilli, rotini, or rigatoni are ideal because they hold the creamy sauce well and cook evenly in the skillet alongside the other ingredients.
- → How do I prevent the sauce from being too thick or too thin?
Stir occasionally while cooking to ensure even liquid absorption. If too thick, add a splash of chicken broth or milk. If too thin, simmer uncovered for 2–3 minutes to reduce.
- → Can I make this dish ahead of time?
You can prepare it up to 2 days ahead. Store in an airtight container and reheat gently on the stovetop with a splash of milk or broth to restore the creamy consistency.
- → What can I substitute for heavy cream?
Use half-and-half for a lighter version, or Greek yogurt stirred in at the end for tanginess. Avoid boiling after adding yogurt to prevent curdling.
- → How can I add more vegetables to this pasta?
Spinach, cherry tomatoes, peas, or zucchini all work beautifully. Add quick-cooking vegetables like spinach at the very end, or harder vegetables like zucchini with the broccoli.